Make-Ahead Mock Eggs Benedict Casserole With Smoked Salmon

Traditional Eggs Benedict is a labor intensive breakfast dish of poached eggs, toasted English muffins, griddle-warmed meat or fish topped with hollandaise sauce. It is often served for Sunday brunch or luncheons. Few people prepare it a home because it is labor intensive and those watching their dietary fat and cholesterol intake find it exceeds their low fat and low cholesterol diet. With a little ingenuity the flavors of traditional Eggs Benedict can be enjoyed without excessive culinary effort or dietary cost. This mock make-ahead Eggs Benedict casserole delivers the great flavors we love without the hassle or the dietary guilt. I often prepare this ahead to serve for breakfast to our overnight guests.

Make-Ahead Mock Eggs Benedict Casserole with Smoked Salmon

Meat Casseroles

Ingredients:
1 (0.9-ounce) envelope hollandaise sauce mix to make about 1 1/4 cup sauce
2 tablespoons capers drained
1/2 teaspoon finely shredded lemon peel
6 eggs
1/4 cup milk
1/8 teaspoon pepper
2 tablespoons margarine or butter
3 English muffins, split and toasted
6 ounces thinly sliced smoked salmon or Canadian-style bacon
1/4 cup soft bread crumbs
1/2 cup shredded Parmesan cheese

Directions:
For sauce, prepare hollandaise sauce mix according to package directions. Stir in the capers and lemon peel. Cover and set aside.

In a medium bowl beat together eggs, milk, and pepper. In a large skillet melt 1 tablespoon of the margarine over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 3 to 4 minutes until eggs are cooked through but are still glossy and moist.

Spread about 1/2 cup of the sauce over bottom of a 2-quart rectangular baking dish. Arrange muffins, cut sides up, on top of sauce in dish. Divide smoked salmon or Canadian-style bacon into 6 equal portions. Place one portion, folded as necessary, on each muffin half. Spoon eggs onto muffin stacks, dividing evenly Spoon remaining sauce over eggs.

For crumb topping, melt remaining margarine. Add bread crumbs and grated Parmesan, tossing lightly to coat. Sprinkle over muffin stacks.

Cover casserole and refrigerate up to 24 hours. One hour before serving remove from refrigerator. Preheat oven to 350F. Bake casserole covered tightly with foil for 25 minutes or until heated through. If desired garnish with snipped fresh chives. Serve warm.

Serves 6. Per servings: 243 Calories; 14g Protein; 20g Carbohydrate; 11g Fat (3 saturated) 1g Fiber.

Make-Ahead Mock Eggs Benedict Casserole With Smoked Salmon

Kaye Bailey (c) 2010 - All Rights Reserved

Kaye Bailey is an internationally recognized writer, speaker and weight loss surgery advocate. She is the author of the highly successful weight loss surgery back to basics plan: 5 Day Pouch Test and the 5 Day Pouch Test Owner's Manual. Her follow-up book, Day 6: Beyond the 5 Day Pouch Test, was published in December 2009. It provides guidance for long-term weight and health management with all bariatric surgical procedures. Ms. Bailey is known for her powerful "you can do this" manner and her belief in the power of personal responsibility. She is the founder of LivingAfterWLS, LLC parent company to the LivingAfterWLS.com and 5daypouchtest.com websites. Supporting both websites is the LivingAfterWLS Neighborhood, an online compassion-driven community for weight loss surgery, gastric bypass and gastric banding patients.

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