
Breakfast Foods
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 Dairy 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
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1In 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.
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2With the blender running, slowly pour the hot butter into the yolks and blend until thick.
Classic Eggs Benedict
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1Preheat oven to 375°F.
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2Line a baking sheet with foil. Place halved English muffins bottom facing up and toast until crispy, about 5 minutes.
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3Flip English muffins and top each with a slice of Canadian Bacon. Allow bacon to warm through, about 5 minutes.
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4Meanwhile, poach eggs and make hollandaise sauce.
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5To 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.