EASY EGGS BENEDICT QUICHE #brunch #christmas

Eggs Benedict Quiche with simple blender hollandaise is an extraordinary method to get every one of the kinds of Eggs Benedict for a group without all the work!

One of my preferred early lunch dishes is Eggs Benedict. I don't eat it all the time, yet when I go out for informal breakfast, Eggs Benedict is normally what I request. My father and spouse both love Eggs Benedict also. So when my mother and I were settling on an early lunch menu for Christmas morning, it was nothing unexpected that both my father and spouse said "Eggs Benedict," first thing! In any case, poaching eggs for a group while attempting to keep everything hot isn't actually perfect, so I concocted this Eggs Benedict Quiche.

I adore this Eggs Benedict Quiche since it is anything but difficult to assemble for a group and doesn't require a great deal of consideration so you can visit with family. What's more, obviously, it's so delightful! It even got the blessing from my brother by marriage, who is clearly extremely meticulous about quiche!

INGREDIENTS

• 1 unbaked pie crust
• 5 large eggs
• 1/2 cup skim milk
• 1/4 tsp salt
• 1/4 tsp mustard powder
• 1/2 tsp freshly cracked black pepper
• 1 green onion
• 1 package Canadian bacon (8–10 slices), or ham

for the hollandaise sauce:

• 3 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp dijon mustard
• Cayenne pepper to taste
• 1/2 cup butter, melted
• Flat leaf parsley (optional)

INSTRUCTIONS

1. Preheat oven to 350° F. Add unbaked pie crust to a 9″ pie dish.
2. Finely chop green onion and cut Canadian bacon into small squares. Spread onions and Canadian bacon pieces evenly over the bottom of the pie crust.
3. In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Pour over the onions and Canadian bacon in the pie dish.
4. Bake for 40-45 minutes or until the eggs are completely set. Remove from oven and cool for 5 minutes before cutting into 8 slices.
5. to prepare the hollandaise sauce:
6. Add egg yolks, lemon juice, dijon, and cayenne to a blender. Close lid and blend until smooth.
7. Heat butter in a microwave-safe dish until melted, about 1 minute.
8. While butter is hot, pour into egg yolk mixture in a thin stream while blending. Sauce should thicken quickly.
9. Serve over warm quiche. Top with finely chopped parsley.

For more detail : bit.ly/30QmZkR