To say Ilya and I love eggs benedict would be a huge understatement. It’s our all-time favorite breakfast to eat. I, however, have never been a master egg chef (or anything even close to one), so I’ve never actually made it myself. It seemed Christmas morning was probably not the best time to take my first stab at it, yet we REALLY wanted eggs benedict, so thanks to Pinterest, I found a way to pull it off in a different form that wouldn’t require being a master of egg-cooking (or Hollandaise sauce making, since I opted to use a packet from the store to avoid any disasters). This was actually way better than I thought it would be, given the shortcuts, and we both actually ended up deciding we prefer the casserole form as it’s easier to eat and tastes just as great. The only thing you miss out on doing it this way is having runny egg yolks, but since those were never a crucial component necessary for our eggs benedict enjoyment, we had no problem with it.
It’s quick and easy to throw together at night before you head to bed, then you just get up and stick it in the oven, make your sauce when it’s done (it takes about 5 minutes to make the sauce from a packet) and you’re all set with a delicious breakfast that’s swanky enough to serve on a holiday, but easy enough for anytime you want to make it.