Do you want to hear something kind of crazy? My first taste of eggs benedict was this past summer - 2012. Granted, it was a smoked salmon eggs benedict (since I don't eat pork), but it had all of the amazing elements of the dish - smoky fish, toasty bread, perfectly poached eggs, creamy, slightly spicy hollandaise - heavenly. You may be wondering why I waited so long to try it - and the answer is simple and yet, quite sad. I thought I didn't like hollandaise sauce. I thought I didn't like it. Not like I'd tried it and hated it, or had a bad experience with it - no, I just thought I didn't like it. Madness. It was only after much coaxing by The Mr. that I even tried it at all - it's his favorite breakfast or brunch dish, and usually what he orders when we go out for either meal - he'd always offer me a bite of his and encourage me to try it. I wavered...I hemmed and hawed...and then I saw the smoked salmon version on the menu at (what was) our favorite breakfast place, and decided to give it a go. Damn. The dining room probably sounded a lot like that one scene in the deli in When Harry Met Sally - I'm sure you know what I'm talking about, so I won't take it any further. But suffice it to say, I enjoyed myself. Immensely. So when I was asked to bring a brunch dish to a bridal shower last month, I knew I wanted to do some version of eggs benedict for the ladies - and I came across this make ahead eggs benedict casserole at Very Culinary and thought, "BINGO." Brilliant!! Now I'll preface this recipe with these words of caution: This isn't like regular eggs benedict. In fact it's really nothing like eggs benedict - but it's really good. And unless you plan on standing in the kitchen poaching a zillion eggs and assembling eggs benedict for a crowd of hungry guests, this is a good compromise. Bonus points for being a make-ahead overnight casserole - you know how I love a good overnight brunch recipe or two. And if you're worried about the hollandaise sauce, worry no longer - this recipe is FOOLPROOF. Traditional methods for making hollandaise include double boilers and whisking and usually the sauce separates or gets all funky - this sauce is made in the blender and turns out a perfectly every single time.