Eggs Benedict Strata

Ingredients:

1/3 pound of fresh asparagus, trimmed and cut into 1inch pieces

6 English muffins, halved and cut into 1inch pieces

1 cup chopped Canadian bacon

½ cup of shredded swiss cheese

7 large eggs

2(0.9-ounce) packages hollandaise sauce mix, divided

1 teaspoon of salt

1 teaspoon of ground black pepper

1/3/4 cups of milk

First you bring a pot of water to a boil over medium heat then you add asparagus. The water should turn back to a boil and immediately drain and transfer it to ice water to stop the cooking process. Then in a 2-quart baking dish layer half each of English muffins pieces, Canadian bacon, asparagus, and swiss cheese repeat layers. Then in a large bowl whisk together eggs, 1 package of hollandaise mix, salt and pepper whisk the milk in until smooth. Slowly pour onto the casserole gently press layers with a spoon to fully soak the bread. Refrigerate for at least 4 hours or up to overnight. Preheat the oven to 350 degrees. Uncover and bake until golden brown and set 50 to 60 min. then let it stand for 10 min before serving. You mix the rest of the hollandaise mix according to the package directions and then drizzle onto the casserole just before serving. Enjoy. This is found in Paula Deen’s magazine March/April 2017 page 44.