Recipe

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• 6 english muffins
• 3 cups broccoli florets
• 6 oz canadian bacon
• 1 tsp vegetable oil
• 4 large hard-boiled eggs
• 4 oz coarsely grated jarlsberg cheese
• 2/3 cup chicken broth
• 3 large uncooked eggs
• 1/4 cup fresh lemon juice
• 1 cup heavy cream
• 1 cup milk
• 1 tbsp unsalted butter, softened

• 1 Split muffins.
• 2 In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours.
• 3 Alternatively, dry muffin halves in a 250°F oven 1 hour.
• 4 Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
• 5 In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander.
• 6 Refresh broccoli under cold running water and drain well.
• 7 Coarsely chop bacon.
• 8 In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes.
• 9 Drain bacon well on paper towels.
• 10 Chop hard-boiled eggs.
• 11 Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
• 12 In a small heavy saucepan bring broth to a boil.
• 13 In a bowl whisk together 2 uncooked eggs and lemon juice.
• 14 Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan.
• 15 Cook mixture over moderately low heat, stirring, until thickened (do not let boil).
• 16 In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well.
• 17 Pour custard slowly and evenly over muffins in baking dish.
• 18 Butter muffin tops and quarter them.
• 19 Arrange muffin pieces on top of custard, buttered sides up.
• 20 Chill pudding, covered, at least 1 hour and up to 12.
• 21 Preheat oven to 350°F.
• 22 Bake pudding in middle of oven until custard is set, about 30 minutes.