Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish and set aside.

Separate the tops and bottoms of the English muffins, then cut all the English muffins into quarters. Cut the Canadian bacon slices into quarters as well.

In a large bowl or measuring pitcher, combine the eggs, heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper. Whisk well until smooth.

To layer, place half of the English muffin pieces evenly in the baking dish. Top with half of the Canadian bacon pieces. Then add a second layer of English muffin pieces topped by a second layer of Canadian bacon pieces. *It may seem like there’s too much Canadian bacon in the dish, but it won’t seem like that after it is baked.

Pour the egg and cream mixture evenly over the top of the casserole. If making ahead, cover and chill the casserole dish until ready to use. Otherwise, off to the oven.

Cover the top of the dish loosely with foil and bake for 40 minutes. Then remove the foil and continue to bake for another 15 to 20 minutes, until the edges are golden and the center is puffed.

For the Blender Hollandaise Sauce: While the casserole is baking, place four large egg yolks in the blender. Save the egg whites for later use. Add in fresh lemon juice, Dijon mustard, a pinch of salt, and a pinch of cayenne pepper. Purée until very smooth.

Then turn the blender on medium speed, and open the vent in the lid. Slowly drizzle the melted butter into the egg mixture. A slow stream of fat into the blending eggs will emulsify the eggs creating a rich silky texture and light yellow color.

Once all the butter is incorporated into the sauce, test for consistency. If it seems too thin, purée on high for another 20 to 30 seconds.

Once the eggs Benedict casserole comes out of the oven cut it into large squares. Serve each piece with a drizzle of hollandaise and sprinkling a fresh chopped chives.