Lemon Dill Eggs Benedict Casserole With Smoked Paprika Hollandaise

Looking for a brunch recipe that’s both impressive and comforting? This Lemon Dill Eggs Benedict Casserole with Smoked Paprika Hollandaise takes the classic Eggs Benedict and transforms it into an easy-to-make, crowd-pleasing casserole. We’ve infused the traditional flavors with bright lemon, fresh dill, and a hint of smoky paprika in the hollandaise for a truly unforgettable brunch experience. Perfect for holidays, special occasions, or simply a delightful weekend treat, this casserole is guaranteed to become a new family favorite. Get ready to ditch the individual plating and embrace the ease of a casserole without sacrificing any of the deliciousness!

What You’ll Need

• 8 oz (225 g) English muffins, split and cubed: These form the base of our casserole, providing a slightly sweet and chewy texture that soaks up all the delicious flavors. Using slightly stale English muffins works particularly well, as they hold their shape better during baking.
• 7 oz (200 g) smoked turkey bacon, cut into strips: Smoked turkey bacon adds a savory, smoky depth to the casserole. You can substitute with regular bacon if preferred, but the smoked variety really elevates the flavor profile.
• 5 oz (150 g) fresh spinach leaves, roughly chopped: Spinach provides a healthy dose of greens and a subtle earthy flavor. Roughly chopping ensures it distributes evenly throughout the casserole.
• 6 large eggs: These are the star of the custard, providing richness and structure. Using large eggs ensures a good balance of yolk and white for a perfectly set custard.
• ½ cup (120 ml) whole milk: Whole milk adds creaminess and moisture to the custard. You can use 2% milk, but whole milk will result in a richer, more decadent texture.
• 4 large egg yolks: The foundation of our luxurious hollandaise sauce, egg yolks contribute to its signature richness and velvety texture.
• ½ cup (115 g) unsalted butter, melted: Melted butter is essential for creating a smooth and emulsified hollandaise sauce. Using unsalted butter allows you to control the saltiness of the sauce.
• 2 tbsp (30 ml) fresh lemon juice: Lemon juice provides the bright acidity that balances the richness of the hollandaise and cuts through the savory flavors of the casserole. Freshly squeezed lemon juice is highly recommended for the best flavor.
• 1 tbsp (5 g) fresh dill, finely chopped: Dill adds a fresh, herbaceous note that complements the lemon and eggs beautifully. Finely chopping ensures the dill distributes evenly throughout the casserole and hollandaise.
• ½ tsp smoked paprika: This is our secret ingredient! Smoked paprika adds a subtle smoky flavor and a beautiful color to the hollandaise, taking it to the next level.
• Salt and white pepper to taste: Seasoning is key! White pepper is preferred for its milder flavor and to avoid visible black specks in the hollandaise.
• 1 cup (100 g) grated Gruyère cheese: Gruyère cheese adds a nutty, slightly sweet flavor and excellent melting properties. It’s a classic choice for Eggs Benedict and complements the other flavors perfectly.
• ¼ cup (30 g) panko breadcrumbs: Panko breadcrumbs provide a light and crispy topping. Their larger flakes create a more textured crust than regular breadcrumbs.
• 1 tsp (5 ml) melted butter: Melted butter helps the panko breadcrumbs brown and become extra crispy.
• 1 tbsp (5 g) fresh chives, chopped: Chives add a mild onion flavor and a pop of color as a garnish.

Substitutions & Variations

Feel free to customize this casserole to your liking! Here are a few ideas:

• Bacon: Substitute smoked turkey bacon with regular bacon, Canadian bacon, or even ham.
• Cheese: If you don’t have Gruyère, Swiss cheese or Jarlsberg are good alternatives.
• Spinach: Kale or other leafy greens can be used in place of spinach.
• Hollandaise: For a quicker option, you can use a store-bought hollandaise sauce, but the homemade version is truly worth the effort!

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Lemon Dill Eggs Benedict Casserole

1. Prepare the Baking Dish: Preheat your oven to 180°C (350°F). Lightly grease a 9-inch (23cm) square baking dish. This prevents sticking and ensures easy removal of the casserole.
2. Layer the English Muffins: Arrange the cubed English muffins in an even layer at the bottom of the prepared baking dish. Ensure the entire base is covered; this will absorb the custard beautifully and provide a sturdy foundation.
3. Sauté the Spinach: In a skillet, quickly sauté the chopped spinach until it just wilts. Season with a pinch of salt. Don’t overcook the spinach – you want it to retain some texture. Spread the wilted spinach evenly over the English muffin layer.
4. Add the Smoked Turkey Bacon: Layer the smoked turkey bacon strips on top of the spinach. Distribute them evenly to ensure every bite has a smoky, savory element.
5. Prepare the Custard: In a bowl, whisk together the whole eggs, milk, half of the grated Gruyère cheese, salt, and white pepper. Whisk vigorously until well combined and slightly frothy. This creates a rich and flavorful custard base.
6. Pour the Custard: Pour the egg mixture evenly over the assembled layers in the baking dish. Make sure the custard seeps down between the layers, ensuring everything is well-saturated.
7. Make the Smoked Paprika Hollandaise: This is the star sauce! In a heat-proof bowl (or the top of a double boiler), whisk together the egg yolks, fresh lemon juice, smoked paprika, and half of the chopped fresh dill. Place the bowl over simmering water (making sure the bowl doesn’t touch the water). Whisk constantly until the mixture thickens and becomes pale yellow. This takes patience – about 5-7 minutes.
8. Emulsify the Hollandaise: Slowly drizzle in the melted butter while whisking continuously. This is crucial for creating a smooth, glossy Hollandaise. Add the butter in a very thin stream to ensure proper emulsification. Continue whisking until the sauce is thick and glossy. Season with salt and white pepper to taste.
9. Assemble the Casserole: Pour the smoked paprika Hollandaise over the casserole, allowing it to pool in a few spots for visual appeal. Sprinkle the remaining Gruyère cheese evenly over the top.
10. Prepare the Panko Topping: In a small bowl, combine the panko breadcrumbs, melted butter, the remaining dill, and a pinch of smoked paprika. Mix well.
11. Add the Topping: Scatter the panko mixture evenly over the surface of the casserole for a golden, crunchy crust.
12. Bake the Casserole: Bake for 25-30 minutes, or until the custard is set, the top is golden brown, and a knife inserted into the center comes out clean.
13. Rest and Garnish: Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh chives and a light drizzle of any remaining Hollandaise sauce.
14. Plate and Serve: Cut generous squares of the casserole and slide each onto a white plate. Drizzle a thin line of Hollandaise sauce across the plate and finish with a sprinkle of fresh dill leaves for a pop of color and freshness.

Why This Recipe Works: The Science of a Perfect Casserole

This Lemon Dill Eggs Benedict Casserole isn’t just a convenient twist on a classic brunch dish; it’s built on sound culinary principles. The cubed English muffins act as a sponge, soaking up the rich custard and flavorful Hollandaise. The layering technique ensures even distribution of flavors and textures. The Gruyère cheese adds a nutty, complex flavor that complements the smoky turkey bacon and bright lemon-dill Hollandaise. Baking the casserole allows the custard to set completely, creating a cohesive and satisfying dish.

The Magic of Smoked Paprika in Hollandaise

The addition of smoked paprika to the Hollandaise isn’t just about adding a hint of smokiness; it’s about depth of flavor. Smoked paprika contains compounds that interact with the lemon juice and egg yolks, creating a more complex and nuanced sauce. It adds a subtle warmth that balances the acidity of the lemon and the richness of the butter. It elevates the Hollandaise from traditional to truly special.

Tips for a Fluffy, Set Custard

Achieving a perfectly set custard is key to a successful casserole. Here are a few tips: Don’t over-whisk the egg mixture, as this can incorporate too much air and lead to a tough custard. Ensure the oven temperature is accurate. Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations. A slight jiggle in the center is okay, as the custard will continue to set as it cools.

Make-Ahead Options & Storage

This casserole is fantastic for entertaining! You can assemble the casserole (up to the baking step) up to 24 hours in advance. Cover tightly and refrigerate. Add about 5-10 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Frequently Asked Questions (FAQ)

• Can I use a different type of bacon? Yes, regular bacon or Canadian bacon can be substituted for the smoked turkey bacon.
• Can I make the Hollandaise ahead of time? Hollandaise is best made fresh, but you can keep it warm (covered) for up to 30 minutes.
• Is it possible to freeze this casserole? Freezing isn’t recommended, as the Hollandaise sauce and custard texture can change upon thawing.

This Lemon Dill Eggs Benedict Casserole with Smoked Paprika Hollandaise is a delightful and convenient way to enjoy a classic brunch favorite. It’s perfect for a weekend gathering or a special occasion. Don’t forget to save this recipe to Pinterest for later!

Lemon Dill Eggs Benedict Casserole With Smoked Paprika Hollandaise

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• Author: Jade Monroe
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Lemon Dill Eggs Benedict Casserole transforms the classic brunch dish into an easy-to-make, crowd-pleasing casserole. Infused with bright lemon, fresh dill, and smoky paprika hollandaise, it’s perfect for any special occasion.

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Ingredients

Scale 1x2x3x

• 8 oz (225 g) English muffins, split and cubed
• 7 oz (200 g) smoked turkey bacon, strips
• 5 oz (150 g) spinach, chopped
• 6 large eggs
• ½ cup (120 ml) whole milk
• 4 large egg yolks
• ½ cup (115 g) unsalted butter, melted
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (5 g) dill, chopped
• ½ tsp smoked paprika
• Salt and white pepper to taste
• 1 cup (100 g) Gruyère cheese, grated
• ¼ cup (30 g) panko breadcrumbs
• 1 tsp (5 ml) melted butter
• 1 tbsp (5 g) chives, chopped

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Baking Dish: Preheat oven to 180°C (350°F) and grease a 9-inch baking dish.
2. Layer Muffins: Arrange cubed English muffins in the dish.
3. Sauté Spinach: Quickly sauté spinach until wilted; season with salt.
4. Add Bacon: Layer smoked turkey bacon over spinach.
5. Make Custard: Whisk eggs, milk, Gruyère, salt, and pepper.
6. Pour Custard: Pour egg mixture over layers.
7. Make Hollandaise: Whisk yolks, lemon juice, and paprika over simmering water until thickened.
8. Emulsify Hollandaise: Slowly drizzle in melted butter while whisking.
9. Assemble Casserole: Pour hollandaise over casserole and sprinkle with Gruyère.
10. Prepare Topping: Combine panko, butter, dill, and paprika.
11. Add Topping: Sprinkle panko mixture over casserole.
12. Bake Casserole: Bake for 25-30 minutes, until set and golden.
13. Rest & Garnish: Rest for 5 minutes; garnish with chives.

Notes

Assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking from cold.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 700 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 200 mg