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overhead shot of breakfast casserole with lobster and hollandaise

Eggs Benedict Bake with Lobster and Tarragon

Rich, decadent, delicious, this luxurious casserole is made ahead of time, and easy to pull off for a crowd. It's a big crowd pleaser, and it's so easy that it makes making hollandaise sauce seem well worth it. Perfect for spring brunches or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 8 hours
Course Breakfast, Brunch, Lunch, Main Course
Cuisine American, French
Servings 8 people
Calories 418 kcal

Equipment

  • Baking pan or cast iron skillet
  • Blender

Ingredients
  

For the Bake

  • 1 C milk
  • salt and pepper for seasoning
  • 6 croissants torn
  • 1 C lobster meat
  • 3 tablespoon tarragon roughly chopped

For the Hollandaise Sauce

  • 4 egg yolks room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ C butter melted, hot
  • ⅛ tsp cayenne pepper
  • 2 tablespoon tarragon finely chopped

Instructions
 

For the Bake

  • Combine the eggs, milk, salt and pepper in a large bowl. Set aside
  • Tear up the croissants, and place them in a cast iron skillet, or a 9x13" baking pan with high sides.
  • Pour the egg mixture over the croissants. Cover, and refrigerate for 2 hours, or overnight.
  • When ready to bake, preheat the oven to 350°F.
  • Evenly distribute the lobster meat over the top of the casserole. Gently mix it in with a spatula.
  • Bake in the oven for 20-25 minutes, until the eggs are set.
  • Sprinkle with tarragon. Serve with hollandaise sauce.

Hollandaise Sauce (in a Blender)

  • Add the egg yolks, lemon juice, and Dijon to a blender. Blend until it thickens slightly.
  • With the blender still going, slowly drizzle in the hot butter. Continue to blend until the mixture thickens.
  • Add the cayenne, salt and tarragon at the end. If it's too thick, thin out the sauce with some hot water.
  • Serve immediately with the eggs benedict bake.

Video

Notes

When making your hollandaise sauce in the blender, the butter HAS to be hot. If you're using the classic double boiler method, it can just be melted. 
If you want, you can let this rest overnight. But if you forget, at the very least, an hour. 

Nutrition

Serving: 200gramsCalories: 418kcalCarbohydrates: 30gProtein: 13gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 207mgSodium: 527mgPotassium: 316mgFiber: 2gSugar: 8gVitamin A: 1157IUVitamin C: 3mgCalcium: 146mgIron: 3mg
Keyword eggs benedict bake, eggs benedict breakfast casserole, overnight eggs benedict casserole
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