Brunch with Eggs Benedict is the best way to celebrate Mother’s Day!
I say this as a Mom who wants someone to make her Eggs Benedict for Mother’s Day. HINT! HINT! I’d also like the requisite glass of champagne too. I don’t ask for much, do I?
Ok, so while we’re still currently in lockdown, a big brunch is not going to happen this year. However, that doesn’t mean I can’t make myself Eggs Benedict to celebrate. In fact, with Julia Child’s easy Blender Hollandaise Sauce, I can make this dish anytime. Even for dinner.
As our avocado tree is bursting at the seams this year, I added avocado slices to make it extra fancy. You can add whatever extra you wish, or serve it traditionally. Either way, it’s going to be marvelous.
Eggs Benedict
- May 5, 2020
- Print this
Ingredients
- 1 recipe Blender Hollandaise Sauce
- 1 tablespoon white distilled vinegar
- Kosher salt
- 8 large eggs
- 4 English muffins, split
- 8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
- 2 tablespoons unsalted butter
- ¼ cup chopped chives
- 2 tablespoons chopped dill, tarragon or parsley
- Flaky sea salt
- Coarsely ground black pepper
Directions
- Step 1
- Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles, it should never boil.)
- Step 2
- Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it’s not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Step 3
- Make the Hollandaise Sauce and keep it warm by setting the blender jar in a bath of warm water until you’re ready to assemble everything.
- Step 4
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They’ll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Step 5
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
- Step 6
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
However you choose to celebrate Mothers Day, I hope it’s wonderful!
