Casserole Telur Benediktus Semalam

Instructions

1. Lightly grease a 9x13-inch baking dish. Sprinkle HALF of the 12 ounces Canadian bacon in the dish, then add the 6 English muffins cut into 1-inch cubes, top with the remaining Canadian bacon.
2. In a large bowl, whisk together the 8 large eggs, 2 cups whole milk, 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture over the top of the muffins and bacon. Cover and refrigerate overnight.
3. Preheat the oven to 375 degrees Fahrenheit. Cover the casserole with foil and bake for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean. A few crumbs are okay, but there shouldn't be any wet or soggy crumbs on the knife.
4. While the casserole is baking, prepare the sauce. On top of a double boiler (or a metal bowl over a pot of simmering water) whisk together the 4 large egg yolks, ½ cup heavy cream, 2 tablespoons fresh lemon juice, and 2 teaspoons dijon mustard until blended. Continue to cook, whisking constantly, until the mixture has thickened enough that it can coat the back of a spoon when dipped in.
5. Reduce heat to low and slowly whisk in the ½ cup melted butter. Drizzle over the casserole, garnish with chopped parsley, and serve immediately.