Eggs Benedict Casserole

1. Assemble the Casserole:

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Spread the cubed French bread evenly in the baking dish. Layer the prosciutto slices and spinach leaves over the bread.

3. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, cayenne pepper, salt, and black pepper. Pour the mixture evenly over the bread and toppings.

4. Sprinkle with Parmesan cheese if desired.

   
   

2. Bake:

1. Cover the casserole with foil and bake for 30 minutes.

2. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and the eggs are set.

3. Prepare the Hollandaise Sauce:

1. While the casserole is baking, make the hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until thickened and pale.

2. Place the bowl over a pot of simmering water (double boiler setup), ensuring the bottom doesn’t touch the water. Gradually whisk in the melted butter until the sauce is smooth and thick.

3. Stir in the salt and a pinch of cayenne pepper if desired. Remove from heat and keep warm.

   
   

4. Serve and Garnish:

1. Remove the casserole from the oven and let it cool slightly.

2. Drizzle the warm hollandaise sauce over the top and garnish with fresh parsley or additional spinach leaves. Serve immediately.