Overnight Eggs Benedict Casserole

Take a warm, toasted, crunchy canvas, such as Wolferman's Signature Sourdough English Muffins, and layer it with slivers of lean, sweet Canadian bacon. Next, perch a perfectly oozing poached egg on top of each half and bathe them in a rich hollandaise sauce. Now that's what we call a comforting, irresistible, and eggs-travagant breakfast (or brunch). We also call it eggs Benedict!

The origins of this classic eggs Benedict preparation harken back to Delmonico's in New York City. Established in 1837, Delmonico's is widely regarded as America's first fine dining restaurant. Fun fact: This Manhattan institution also may have "invented" the New York strip steak. And it was also the first restaurant to allow unaccompanied women to dine at it, as well as the first to print paper menus! Ah, paper menus. Those were the days. But I digress.

In addition, Delmonico's claims to be the first to offer this favorite, year-round brunch classic. The story goes that, some time during the 1860s, Mrs. LeGrand Benedict, a regular guest of the restaurant, had grown tired of the menu offerings and requested its chef, Charles Ranhofer, create for her a new dish, and voila! Eggs a la Benedick was born. Later, Ranhofer's recipe for Eggs a la Benedick was published in 1894 in The Epicurean, the master chef's encyclopedia of the culinary arts and recipes.

With this eggs Benedict casserole, we've kept the classic crave but eliminated the labor so you don't feel like a short order cook. (I always wondered: Are there tall order cooks?) You can compose this luscious casserole the day before and bake it the following day to please a weekend brunch crowd, or create a special breakfast get-together.

Wolferman's sourdough English muffins are key; their thick, fluffy texture beautifully absorbing all that delectable egg custard flavor. And for an even better custard, I suggest using half-and-half. You can use regular milk, but I would supplement it with extra heavy whipping cream, as the extra fat will help the custard set.

Sauce for 'daise

To simplify this recipe, use a packet of Wolferman's hollandaise sauce. If you can't get your hands on one, you can make your own sauce using a blender. Simply pulse together four egg yolks, a half cup of heavy cream, 2 tablespoons of fresh lemon juice, and 2 teaspoons of Dijon mustard, and then add a half cup of melted butter in a steady stream until the hollandaise sauce thickens. Pour the sauce into a saucepan and keep over low heat (not too hot or it will separate), stirring occasionally, until ready to serve. When you're ready to eat, pair the casserole with assorted pastries, fresh fruit, and a big carafe of coffee.