Classic Eggs Benedict

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







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)


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.

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