Serves a Crowd

Eggs Benedict Strata

Name: Eggs Benedict Strata
Yield: Makes one 9 x 13 casserole
Ingredients: FILLING; Hard boil 12 eggs; cool and chop them; Dice 2 cups black forest ham; 2-1/2 cups coarsely torn day old bread (I have used day old croissants, too); 1 cup shredded Gruyere cheese; 6 tablespoons unsalted butter; 1/3 cup flour; 2 cups milk; 1 tablespoon fresh lemon juice; 1/2 cup mayonnaise – the good stuff; 2 teaspoons Dijon mustard; 1/2 teaspoon garlic powder; 1 teaspoon dried tarragon; Cayenne pepper

by: lapadia

October 4, 2022

0 Ratings

Makes one 9 x 13 casserole

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Author Notes

This strata has all the flavors of Eggs Benedict and is convenient because its saucy, egg, filling is prepared the night before and refrigerated overnight. There will be plenty of time to visit with guests in the morning! An adaptation of a recipe made by a fellow PBS cook of mine. —lapadia

What You'll Need

Ingredients

FILLING
Hard boil 12 eggs; cool and chop them
Dice 2 cups black forest ham
2-1/2 cups coarsely torn day old bread (I have used day old croissants, too)
1 cup shredded Gruyere cheese
6 tablespoons unsalted butter
1/3 cup flour
2 cups milk
1 tablespoon fresh lemon juice
1/2 cup mayonnaise – the good stuff
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1 teaspoon dried tarragon
Cayenne pepper

Directions

Butter a 9 x 13-inch baking dish. Add the eggs, bread and ham to the baking dish. Set aside.
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook until mixture foams.
Whisk in milk and cook until sauce thickens; remove from the heat.
Stir in lemon juice, mayonnaise, mustard, garlic powder, and tarragon.
Season with cayenne – to your taste. If needed, salt, however, the ham and cheese is usually salty enough.
Pour the sauce over the top of the casserole. Top with the cheese. Cool, cover and refrigerate overnight.
The next morning: take out the dish to sit at room temperature for a little bit; then bake at 350 degrees for about 35 minutes or until bubbly.
Note: My technique written above has been changed slightly since it was originally posted.

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9 Reviews

Kringler May 15, 2012

Have you ever used English muffins instead of croissants?

lapadia May 15, 2012

Hi Kringler! I have tried English muffins and they worked but the dish seemed a little dry, if I make that way again I would add a bit more liquid ingredient. I've also used day old artisan style bread with success.

boulangere November 21, 2011

Oh, my, this sounds wonderful!

Sagegreen December 8, 2010

What a great way to do this for a brunch!

lapadia December 9, 2010

Thanks! Actually, another way I make this is to hardboil 12 eggs, cool, chop them up, put them in the baking dish with everything else, refrigerate and bake the next day....it is faster, really has the Eggs Benedict taste and great at Easter with all the hardboiled eggs we usually have around. Hmmm, come to thnk of it this is the way I have it written on my recipe blog.

Lizthechef December 6, 2010

This is great - love the make-ahead aspect. I always find the classic Benedict too fiddly.

lapadia December 6, 2010

Thanks, Lizthechef!

aargersi December 6, 2010

I love this! The flavors are great, and the fact that you can make most of it the night before makes it a perfect breakfast when you have guests ... nicely done!!!