Description
Mother’s Day Eggs Benedict is a delightful brunch dish featuring perfectly poached eggs, creamy hollandaise, and crispy English muffins. It’s sure to impress your loved ones on their special day!
Ingredients
Scale
- 2 English muffins, halved and toasted
- 4 large eggs
- 4 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper, to taste
- 1 tsp vinegar (for poaching)
Instructions
- Gather all ingredients for easy access.
- Toast English muffin halves until golden brown.
- In a pot, bring water to a gentle simmer. Add vinegar and create a whirlpool, then carefully crack in the eggs. Poach for 3 minutes until whites are set and yolks are runny.
- In a small saucepan over low heat, melt the butter. In a bowl, whisk egg yolks and lemon juice until thickened, then gradually whisk in melted butter until smooth.
- Assemble by placing toasted muffins on plates, topping each with a poached egg, then drizzling with hollandaise sauce. Season with salt and pepper.
Notes
- For added flavor, consider topping with sautéed spinach or smoked salmon instead of traditional meat options.
- Ensure the eggs are fresh for the best texture when poaching.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 muffin half with 1 egg
- Calories: 330
- Sugar: 0g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 210mg