2 (6 oz) packages Jones Dairy Farm Canadian Bacon, chopped
6 english muffins, cut into 1" pieces
2 cups whole milk
1 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon salt
2 teaspoons fresh tarragon, chopped
3 tablespoons chives, chopped
For the sauce:
4 egg yolks
2 tablespoons lemon juice
1 teaspoon dijon mustard
1/2 cup heavy cream
1/2 cup (1 stick) butter, melted
Spray 9x13-inch baking dish with cooking spray. Add half Canadian Bacon to bottom of pan. Add english muffin pieces and top with remaining bacon.
In a bowl, whisk eggs, milk, onion powder, paprika and salt. Stir in tarragon. Pour mixture over bread and press to soak. Cover and refrigerate overnight.
Remove casserole from refrigerator, let stand for 30 minutes. Preheat oven to 375˚F. Cover casserole with foil. Bake for 35 minutes. Remove foil and bake for additional 10 to 15 minutes. A knife inserted will come out clean.
While casserole is baking, make sauce.
Place heatproof bowl over pan of simmering water. Whisk egg yolks, lemon juice and mustard. Continue to whisk until mixture thickens enough to coat the back of a spoon or reaches 160˚F. Reduce heat to low and drizzle cream and butter into eggs, whisking constantly. Serve immediately.
Cut casserole into squares, top with sauce and garnish with chives.