Description
Indulge Mom this Mother’s Day with a delightful Eggs Benedict featuring perfectly poached eggs, creamy hollandaise sauce, and toasted English muffins. A brunch classic that’s sure to impress!
Ingredients
Scale
- 2 English muffins, halved
- 4 large eggs
- 1/2 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp salt
- 1/4 tsp cayenne pepper (optional)
Instructions
- Prepare your tools by setting up a saucepan for the hollandaise and a pot for poaching eggs. Preheat the oven to 350°F (175°C).
- Make the hollandaise: In a double boiler or heatproof bowl over simmering water, whisk together egg yolks and lemon juice until thickened. Gradually add melted butter while whisking until smooth.
- Poach the eggs: Bring water in a wide pot to a gentle simmer. Crack each egg into individual cups and gently slide them into the water. Cook for about 3-4 minutes until whites are set but yolks are runny.
- Toast the English muffins: Split muffins and toast them in the oven until golden brown.
- Assemble: Place muffin halves on plates, top with poached eggs, drizzle hollandaise sauce, and sprinkle with cayenne if desired.
- Serve immediately and enjoy!
Notes
- For dietary preferences, substitute English muffins with gluten-free bread or avocado slices.
- Fresh ingredients yield the best flavors; homemade hollandaise is key to impressing your guests.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg