Eggs Benedict Casserole

Butter a 9×13-inch (23×33 cm) baking dish. Spread the torn English muffin pieces across the base in an even layer. Tuck Canadian bacon slices throughout and between the muffin pieces — aim for even distribution so every serving gets both bread and meat.

In a large bowl, whisk together the whole eggs and milk until fully combined and pale yellow, about 1 minute. Season with a pinch of salt. Pour the custard evenly over the layered casserole, pressing the muffin pieces gently down to submerge. Cover tightly with plastic wrap and refrigerate at least 8 hours or overnight.

Remove casserole from the refrigerator 30 minutes before baking. Preheat the oven to 175 °C (350 °F). Cover the dish with foil and bake 35 minutes, then uncover and bake a further 15–20 minutes until the top is golden and the custard is set — a knife inserted in the center should come out clean.

Place egg yolks, lemon juice, and cayenne in a blender. Blend on medium 20 seconds until pale and frothy. With the blender running on low, pour the hot clarified butter in a thin, steady stream through the feed hole. The sauce will thicken visibly as the butter emulsifies. Season with salt. Use immediately — hollandaise does not hold well.