Gluten Free Eggs Benedict Strata

.tags If you are having house guests for Thanksgiving weekend then chances are you are most likely going to have to feed them something besides left over turkey, especially for breakfast. No matter what anyone says, they really will eventually want to eat again after the big feast.

A strata is a layered casserole that typically consists of bread and some sort of egg mixture. I had long ago taken stratas off my entertaining list as I could never find the perfect gluten-free bread to make one. That is until I found Kinnikinnicks gluten-free English muffins (which I happen to love more than I ever loved regular, gluten-filled English muffins).

Gluten Free Eggs Benedict Strata

Ingredients

4 Kinnikinnick gluten-free English muffins, thawed, split and toasted
8 ounces Canadian bacon
10 large eggs use divided
1 teaspoon dry mustard powder use divided
1 teaspoons kosher or fine sea slat use divided
teaspoon pepper
1 teaspoon paprika
2 cups milk
1 tablespoon freshly squeezed lemon juice
1 or 2 dashes hot sauce (like Tabasco)
cup butter, melted

Directions

The day before you plan to serve this spray a 9 inch by 12 inch baking dish with non-stick cooking spray.

Cut the toasted English muffins into 1 inch chunks. Cut the Canadian bacon into 1 inch pieces. Layer half the Canadian bacon in the bottom of the prepared dish. Top with the English muffin chunks then with the remaining Canadian bacon pieces.

Separate 4 of the eggs and put the yolks in an airtight container and refrigerate until it is time to make the Hollandaise sauce. Put the egg whites in a large mixing bowl with the remaining whole eggs, teaspoon dried mustard, 1 teaspoon salt, the pepper, paprika and milk. Whisk to combine. Pour the egg mixture over the muffin chunks and Canadian bacon. Cover with plastic wrap and refrigerate over night (8 12 hours).

1 hour and 10 minutes before planning to serve preheat the oven to 375 degrees and remove the strata from the fridge. Remove the plastic wrap and cover with foil. Bake for 40 minutes, remove the foil and continue to bake for 20 minutes or until the top is nicely browned and the strata is set. Let cool 5 minutes before serving.

While the strata is cooling make the hollandaise sauce. Put the saved egg yolks in the blender along with the remaining teaspoon dried mustard, remaining teaspoon of salt, lemon juice and hot sauce. Blend for 5 seconds. Remove the small plastic top from the blender lid and with the blender running, drizzle in the melted butter slowly. Continue blending until all the butter has been incorporated. The sauce can be kept warm if needed by placing in a heatproof bowl over barely simmering water, making sure the bottom of the bowl is not touching the water. It takes so little time and effort to make the hollandaise I usually just whip it up while the strata is cooling. Put the sauce in a small serving bowl and serve with the strata.

Makes 10 12 servings.