3/4 pound Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups milk
1 teaspoon onion powder
1/4 teaspoon paprika
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
Directions:
Place half of the bacon in a greased 13x9 baking dish; top with English muffins and remaininng bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
Remove from the frefrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375 degrees for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
Ina double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice, and mustard until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately.
Submitted by: Alison Preas
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