What's better than eggs mixed with bacon and cheese over a fluffy crust and topped with hollandaise sauce? You can also use egg whites instead of yolks if you like. —Gidget Gorgone, Mableton, Georgia
Crescent Egg Bake with Hollandaise Sauce
Ingredients
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- casserole:
- 1 tube (8 ounces) refrigerated crescent rolls
- 6 large eggs
- 2 tablespoons 2% milk
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 8 thick-sliced bacon strips, cooked and crumbled
- 1 cup shredded cheddar cheese
- 4 green onions, sliced
Directions
- Preheat oven to 350°. In the top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended. Cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
- Unroll crescent dough into 1 long rectangle; press perforations to seal. Press onto the bottom of a greased 13x9-in. baking dish. Bake 5 minutes. Meanwhile, in a small bowl, whisk eggs, milk, onion powder and pepper; stir in bacon and cheese. Spoon over crescent dough. Bake until golden brown, 10-15 minutes longer. Serve casserole with sauce; sprinkle with green onions.
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