Mother’s Day Eggs Benedict
Mother’s Day Eggs Benedict is a delightful brunch dish featuring velvety poached eggs, creamy hollandaise sauce, and toasted English muffins—an unforgettable way to pamper mom on her special day.
- 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 and toasted
- 4 large fresh eggs
- 1/2 cup unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
- Chives (optional), for garnish
Instructions
- Prepare your ingredients by gathering everything on your countertop.
- Toast the English muffins until golden brown and set aside.
- Poach the eggs: Bring water to a gentle simmer in a pan, add a splash of vinegar, crack each egg into a bowl, and gently slide them into the water.
- Make the hollandaise sauce: In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice until thickened. Gradually whisk in melted butter until smooth.
- Assemble: On each muffin half, layer avocado or preferred toppings; place a poached egg on top and drizzle with hollandaise sauce.
- Finish with salt, pepper, and chives before serving hot.
Notes
- For added flavor, consider substituting the English muffins with bagels or gluten-free options.
- Experiment with additional toppings like sautéed spinach or tomatoes for a gourmet twist.
Nutrition
- Serving Size: 1 muffin half with toppings
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 225mg
Find it online: https://svetb.com/perfect-mothers-day-eggs-benedict-recipe/