Ingredients
3 large egg yolks1 tablespoon water1 tablespoon lemon juice1/2 cup butter, melted1/4 teaspoon saltCASSEROLE:1 tube (8 ounces) refrigerated crescent rolls6 large eggs2 tablespoons 2% milk1/4 teaspoon onion powder1/4 teaspoon pepper8 thick-sliced bacon strips, cooked and crumbled1 cup shredded cheddar cheese4 green onions, sliced
Preparation
Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
Unroll crescent dough into one long rectangle; press perforations to seal. Press onto the bottom of a greased 13x9-in. baking dish. Bake 5 minutes. Meanwhile, in a small bowl, whisk eggs, milk, onion powder and pepper; stir in bacon and cheese. Spoon over crescent dough. Bake until golden brown, 10-15 minutes longer. Serve casserole with sauce; sprinkle with green onions.
