Eggs Benedict in bulk has best been left to the professionals...until now. This straightforward, scrumptious casserole is great for groups. Start your Eggs Benedict Casserole in the skillet by sauteeing your potatoes, canadian bacon (or ham), and fresh spinach. Season well and transfer to your casserole dish. Make room for your eggs and bake until set. Drizzle on hollandaise and serve up warm.
Heat the oven to 400°F. Lightly mist a 2-quart casserole dish with olive oil cooking spray.
Dice the potatoes and place into a microwave safe bowl along with ½ c water and a pinch of salt. Microwave 5 minutes. Drain thoroughly, then return the potatoes to the hot bowl and shake briefly; the warm bowl will evaporate any remaining water clinging to the potatoes.
Heat a 12” skillet over medium high heat. Add the oil and butter to the skillet and heat until the butter foams then subsides. Add the potatoes, toss to coat in the fat, then saute, stirring occasionally, until tender and starting to brown around the edges, 15 minutes.
Add the canadian bacon to the skillet then toss until evenly distributed. Cook, stirring occasionally, until warmed through, 5 minutes. Add the spinach and cook, tossing frequently, until wilted. Season the contents of the skillet with the salt, pepper, onion powder, and garlic powder and cook 1 minute more.
Scrape the potato mixture into the prepared baking dish. Spread into an even layer, then make six depressions evenly spaced throughout the dish. Gently crack an egg and pour the egg into each depression.
Transfer the casserole dish to the oven and bake until the egg whites are just set, 8-10 minutes.
While the casserole bakes, make the hollandaise sauce. See notes.
Remove the casserole from the oven. Drizzle the hollandaise sauce over the casserole, garnish with fresh chives, and serve immediately. This casserole makes six generous servings. It doesn’t reheat well, and leftovers are best eaten the same day.