Global Aviation provides charter and premium in-flight catering services to the Portland area from the Hillsboro HIO Airport

Eggs Oscar Casseroles with Béarnaise from Global Aviation’s in-flight catering chefs will add a special touch to your Easter brunch.

Add a special touch to your Easter or Mother’s Day table and serve Individual Eggs Oscar Casseroles with Béarnaise Sauce, a decadent recipe shared by Elaine Frances, Global Aviation Executive Chef.  Frances adapted this brunch favorite to take advantage of spring’s fresh asparagus and Dungeness crab.

In Global Aviation’s catering department, no request is too great or too small. When flight attendant Pat Bennett asked about individual eggs benedict casseroles she had seen on the Chew Out Loud website, Frances was eager to go to work.

“The passengers absolutely loved them. And evidently, word got out. We’ve made them for four more flights. We keep hearing how much everyone enjoys them,” said Frances.

Frances also added her personal touch with sautéed onions and garlic, and she replaced the Hollandaise Sauce with a Blender Béarnaise Sauce.  Frances says, “Tarragon is delicious with crab and asparagus.”

Dungeness crab legs

Ingredients For Casseroles

  • 2 Tbsp butter, softened
  • 1 lb asparagus spears cut into one-inch pieces
  • 2 Tbsp olive oil
  • ½ cup diced onions
  • 3 cloves minced garlic
  • 2 cups fresh Dungeness crab meat, picked through to remove any pieces of shell (set aside 8 nice pieces of crab to use as garnish.)
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 large eggs
  • 3 cups half-and-half
  • 1 tsp kosher salt
  • 1⁄2 tsp fresh ground black pepper
  • 1⁄4 tsp paprika
  • 1 cup béarnaise sauce  (see below)

Directions for Casseroles

Bring six cups of water to a boil. Cook asparagus pieces until they turn bright green. Drain the asparagus pieces and run them under very cold water until they are cold. Drain well and set aside.

Sauté́ the onions in the olive oil over medium heat until translucent. Add the garlic and sauté two more minutes. Be careful not to burn the garlic. Set aside to cool.

Use softened butter to grease 8 jumbo non-stick muffin tin cups. (Each jumbo muffin tin makes six muffins, but this recipe makes 8 servings, so you don’t need to butter all 12 cups.)

Distribute the asparagus, crab meat, and English muffin pieces between the eight buttered muffin tin cups.

In a large bowl, whisk together the eggs, half-and-half, salt, and black pepper. Add the onions and garlic and mix well. Pour custard evenly into the muffin tin cups. Cover and refrigerate for three hours.

Remove casseroles from fridge at least 30 minutes prior to baking and preheat oven to 350°F.

Sprinkle casseroles evenly with paprika. Bake for about 25 – 30 minutes on lower middle rack until casseroles are golden brown. Check the casseroles for doneness by jiggling them. They should barely jiggle in the center when done.

While the casseroles are baking, make the béarnaise sauce.

Set the pans on a cooling rack and let them cool for five minutes.

Carefully remove each casserole from the muffin pans and place on a plate. Drizzle with two tablespoons béarnaise sauce and garnish with reserved crab and a little more chopped tarragon.


Blender Béarnaise Sauce

Ingredients for Blender Béarnaise Sauce

  • 1 Tbsp lemon juice
  • 1 Tbsp tarragon vinegar
  • 2 Tbsp minced shallot
  • 1⁄4 tsp salt
  • 1⁄4 tsp pepper
  • 2 egg yolks
  • 12 Tbsp unsalted butter (1 ½ sticks)
  • 1 Tbsp minced tarragon (or more to taste)

Directions for Blender Béarnaise Sauce

Combine the lemon juice, shallot, salt, and pepper in a blender. Add the egg yolks and blend until smooth.

Melt the butter in small saucepan until very hot.

Take the little insert out of the top of the blender lid so you can pour in the hot butter. With the blender running, slowly and very carefully, drizzle in the hot butter a little at a time until it is all added and the sauce is thick and creamy.

Pour the sauce into a bowl, stir in the tarragon. Taste, then add more salt or tarragon. Serve right away.

Tip from Elaine Frances: if you don’t want to make the béarnaise, just buy some hollandaise from Trader Joe’s and add some chopped shallots, tarragon, and a splash of vinegar. The Trader Joe’s hollandaise is found in the refrigerated dairy case next to the eggs and it’s really good.

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