45 minutesBreakfast

Eggs benedict bake with homemade hollandaise

Makes: six servings
Makes: six servings


  • 12 canadian bacon slices
  • ½ cup butter
  • 12 eggs
  • ½ cup cream
  • 2 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 lemon
  • 2 tsp hot sauce
  • ¼ cup chopped parsley


  1. Preheat oven to 350 degrees F. Dice half the canadian bacon, leaving the rest whole.

  2. Heat 1 tbsp butter in a skillet over medium-high heat. Add the chopped canadian bacon and cook until browned, about 5 minutes.

  3. Separate 4 of the eggs into separate bowls (one for the yolks and one for the whites). To the bowl with the egg whites, add the remaining 8 eggs, the cream, mustard, garlic powder, onion powder, salt and pepper. Whisk together until combined. Add the chopped canadian bacon.

  4. Line a 9x13 baking dish with the remaining canadian bacon. Pour egg mixture over the top and bake 30 minutes, or until set.

  5. Meanwhile, make the hollandaise: Melt remaining 7 tbsp butter. Combine egg yolks, 1 tbsp lemon juice and the hot sauce in a blender. Blend 5 seconds then, with the motor running, add melted butter in a steady thin stream.

  6. Sprinkle casserole with parsley and drizzle with hollandaise sauce.