Vacationing guests request this dish before they arrive on PEI!

 A great make ahead dish for a crowd!

Ingredients

6 English Muffins                                                                                                                                              

spray oil

 11/2 cups ham, diced

10eggs

11/2 cups milk

1tsp dry mustard

1/4tsp cayenne

1/2 tsp salt

1/4 tsp pepper

Hollandaise sauce  

Method

Slice English muffins in half then cut each half in sixths. (bite size pieces) Spray a 9x13 (3L ) baking pan with oil. Scatter English muffins in pan. Top with diced ham. In a medium bowl, beat together eggs, milk, dry mustard, cayenne, salt and pepper. Pour over English muffins and ham. Cover and place in refrigerator over night. In the morning, preheat oven to 350F (180C) Place egg mixture in the oven and bake for 1 hour. Let stand for 10 minutes.
Cut into serving pieces and serve drizzled with Hollandaise Sauce.
Makes 6-8 servings.
Tip: Use 9 eggs and the 3 egg whites that will be left over from the Hollandaise Sauce to eliminate leftover ingredients

Hollandaise Sauce:

3 egg yolks 1tbsp lemon juice 1/2c butter, melted pinch salt
Stovetop method: In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
Microwave Method: In a 4-cup (1 L) glass measure, whisk together egg yolks, lemon juice, and spices. Gradually whisk melted butter into egg mixture, beating constantly. Microwave on Medium (50%) for 30 seconds to 1 minute, or until sauce thickens. Whisk halfway through and at the end of cooking to produce a smooth sauce. Serve warm. Makes 3/4 (175ml) or topping for 8 poached eggs or Overnight Bonshaw Breezes Eggs Bennie!

This is much easier than trying to get all those poached eggs just perfect at the last minute!