Making the classic original version of eggs Benedict requires you to perfectly poach the eggs in boiling, swirling water until the whites are set but the inner yolks are still runny.
Although you could poach the eggs before adding them to this casserole dish, a poached egg likely won’t hold up to the prolonged heat of the baking stage. The time spent in the oven could thoroughly cook the yolk, making the eggs more closely resemble the hard-boiled style. So when making this casserole, it’s best to whisk the eggs in a separate bowl before pouring them over the other fillings.
When whisking the eggs, you could add a little bit of milk to create a creaminess the dish might lack from replacing the poached eggs. Additionally, whisking in spices and seasonings to the egg and milk mixture can enhance the flavor of the dish. Onion powder, salt, pepper, paprika, and garlic powder can all complement the taste of the other ingredients.
