Classic Eggs Benedict

Made with luscious hollandaise sauce, poached eggs, Canadian bacon and craggy English muffins, this favorite brunch dish never disappoints.

Prep

Cook

Servings

Level

Easy

Ingredients

Hollandaise Sauce

  • 3 egg yolks
  • 2 Tablespoons lemon juice
  • ¼ teaspoon salt, plus more to taste
  • freshly ground black pepper
  • 1 stick Challenge Butter, melted and hot

Classic Eggs Benedict

  • 3 English muffins, halved
  • 6 slices Canadian bacon
  • 6 poached eggs
  • chives or parsley, chopped (optional)

Directions

Hollandaise Sauce

  • 1

    In a glass measuring cup, combine egg yolks, lemon juice, salt and pepper. Blend with an immersion blender until pale yellow, about 30 seconds. Alternatively, use a blender.

  • 2

    With the blender running, slowly pour the hot butter into the yolks and blend until thick.

Classic Eggs Benedict

  • 3

    Preheat oven to 375°F.

  • 4

    Line a baking sheet with foil. Place halved English muffins bottom facing up and toast until crispy, about 5 minutes.

  • 5

    Flip English muffins and top each with a slice of Canadian bacon. Allow bacon to warm through, about 5 minutes.

  • 6

    Meanwhile, poach eggs and make hollandaise sauce.

  • 7

    To assemble benedict, place two slices of toasted English muffins and Canadian bacon on a plate. Top each muffin with a poached egg and drizzle with hollandaise sauce. Sprinkle top with chopped chives or parsley and serve.

More Recipes

Where to Buy

Enter your zip code to find Challenge products near you.

Map Pin
Challenge Butter

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.