National Eggs Benedict Day is on April 16, and there's just one problem: have you ever made eggs benedict on your own?

Granted, it's a dish that you devour every time it's put in front of you, but it's complicated, right? It's the kind of thing you order when you head out for brunch on the weekends with your parents. But it's actually really easy to make at home — in a single pan, no less!

Borrowed from our friends at Delish.com, this recipe for Eggs Benedict Bake is the perfect option if the traditional way of cooking is just a little too complicated for your liking. The best thing about this recipe? It can all be done in just one pan!

Having friends and family over? This is the perfect option of a dish that is easy and can feed many. Ok, so maybe the hollandaise sauce is a little tricky, but you can do this! Just make sure not to heat it too much or else the eggs will start scrambling. Also make sure the bowl never touches the water, and don't stop whisking. You'll be fine and you will make your mama proud.

So what are you waiting for? It's time to dig in.

Eggs Benedict Bake Recipe:

Ingredients

Butter, for skillet
8 English muffins, torn into small pieces
1 lb. deli sliced ham, chopped
8 large eggs
2 cups whole milk
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper

Hollandaise Sauce

4 large egg yolks
Juice of 1/2 lemon
1/2 cup (1 stick) melted butter
Pinch cayenne pepper
Paprika, for garnish

Directions: Butter a large oven-safe skillet. Alternate layers of English muffins and ham in skillet until they’re both used up. In a large bowl, whisk together eggs, milk, and garlic powder and season generously with salt and pepper. Pour mixture over ingredients in skillet and cover with plastic wrap. Refrigerate at least 1 hour or up to overnight.

When ready to bake, preheat oven to 375 degrees. Bake until bread is golden and eggs are cooked through, 1 hour. (Cover with foil if top is getting too brown.) Let cool.

To make the Hollandaise Sauce, bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt. Drizzle hollandaise over bake and sprinkle with paprika before serving.

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