Mother’s Day Eggs Benedict
Indulge in Mother’s Day Eggs Benedict, featuring perfectly poached eggs atop toasted English muffins, drizzled with creamy hollandaise sauce. A delightful brunch she’ll adore!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Brunch
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 2 English muffins, split
- 4 large fresh eggs
- 1/2 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Fresh herbs (chives or parsley), chopped (optional)
Instructions
- Poach the Eggs: Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Make the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice until frothy. Gradually drizzle in melted butter while whisking until thickened. Season with salt and pepper.
- Toast English Muffins: While the sauce thickens, toast the English muffins until golden brown and crispy.
- Assemble: Place toasted muffin halves on plates, optionally top with spinach, add poached eggs, and generously drizzle with hollandaise sauce.
- Garnish: Sprinkle with fresh herbs before serving warm.
Notes
- For added flavor, substitute spinach for smoked salmon or experiment with different herbs in the hollandaise sauce.
- Make hollandaise sauce just before serving for optimal creaminess.
Nutrition
- Serving Size: 1 muffin half with egg and sauce
- Calories: 480
- Sugar: 0g
- Sodium: 200mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 270mg
Find it online: https://svetb.com/mothers-day-eggs-benedict/