gaxownThe Only Eggs Benedict Recipe You Need for Mother’s Day Brunch!
Okay, let me tell you about the first time I tried making Eggs Benedict for my own Mum. Total disaster! Hollandaise everywhere, eggs that looked… well, let’s just say ‘abstract art’. But honestly? We still laugh about it. Since then, I’ve kinda perfected my method, and now this delightful mothers day eggs benedict is my go to whenever I want to make her feel *really* special. It just screams ‘I love you and I’m willing to risk a minor kitchen fire for you!’ Just kidding (mostly).
Why This Benedict Will Knock Your Socks Off (and Mom’s!)
I make this when I want something that feels super luxurious but, secretly, isn’t *that* complicated once you know the tricks. My family goes absolutely bananas for this because, let’s face it, runny yolks and creamy hollandaise? Heaven. It’s the perfect fancy brunch dish that tastes like you slaved for hours (but shhh, you don’t have to). Plus, mastering hollandaise makes you feel like a proper kitchen ninja. (Even if sometimes mine still splits if I look at it funny).
Gather Your Bits and Bobs (Ingredients)
- For the Hollandaise Sauce:
- 3 large egg yolks (use fresh ones if you can!)
- 1 tablespoon lemon juice (freshly squeezed is best, honestly)
- 1/2 cup (1 stick or 113g) unsalted butter (My gran swore by Kerrygold, but any decent butter works fine. Melt it first.)
- Pinch of salt
- Optional: Pinch of cayenne pepper for a little kick
- For the Poached Eggs:
- 4 large eggs
- 1 tablespoon white vinegar (this helps the whites set!)
- For Assembly:
- 2 English muffins, split in half (Sourdough ones are amazing, but any kind works. I get mine form the local bakery sometimes.)
- 4 slices Canadian bacon or good quality ham (I sometimes use leftover spiral ham when I have it)
- Butter for toasting muffins (optional but tasty)
- Optional Garnish: Paprika, chopped chives, or fresh dill
Let’s Get Cooking: Making Mom’s Benedict
Right, deep breath. It’s easier than it looks!
- Make the Hollandaise First (The Scary Bit): Easiest way? Use a blender. Seriously. Pop the egg yolks, lemon juice, and salt into your blender jar. Whizz it for like 5-10 seconds until combined. Now, *very* slowly, while the blender is running on low, drizzle in the hot melted butter. Keep going until it’s all in and the sauce looks thick and creamy. If it seems too thick, a tiny splash of warm water can loosen it. Taste it – this is where I usually sneak a taste – add more salt or lemon if needed. Set it aside somewhere slightly warm (like near the stove, but not ON it). Don’t worry if it looks a bit weird at this stage – it sometimes does!
- Poach Those Eggs: Fill a saucepan with about 3-4 inches of water. Add the vinegar and bring it to a gentle simmer – you want tiny bubbles, not a rolling boil. Crack each egg into a small bowl or ramekin first (trust me, easier than dropping it straight in). Gently swirl the simmering water to create a little whirlpool, then carefully slide one egg into the center. Repeat with the remaining eggs, but don’t overcrowd the pan! Maybe do two at a time. Cook for about 3-4 minutes for runny yolks. Use a slotted spoon to carefully lift them out. You can let them drain on a paper towel for a sec. Perfectly poached eggs are a bit subjective, aim for cooked whites and lovely liquid gold inside.
- Toast and Warm: While the eggs are poaching, toast your English muffin halves until golden brown. You can butter them before toasting if you like. Gently warm the Canadian bacon or ham slices in a skillet over medium heat for a minute or two per side. Just warm, not crispy.
- Assemble Your Masterpiece!: Okay, time to build! Place two toasted muffin halves on each plate. Top each half with a slice of warmed Canadian bacon/ham. Carefully place a poached egg on top of the ham. Now, generously spoon that beautiful hollandaise sauce over each egg. Like, really go for it. Garnish with a sprinkle of paprika or some chopped chives if you’re feeling fancy. Serve immediately!
Things I’ve Learned Along the Way (Notes)
- Hollandaise waits for no one. Seriously, make it right before you serve. It doesn’t like sitting around and can get thick or split.
- If your hollandaise *does* break (looks grainy or separated), whisk in a teaspoon of cold water vigourously. Sometimes it works! Sometimes… you make toast soldiers for dipping instead.
- You can poach the eggs slightly ahead and keep them in a bowl of warm (not hot!) water for maybe 10-15 minutes max while you finish everything else.
- Clean that blender *immediately* after making the hollandaise. Dried egg yolk is no fun.
Fancy Some Variations?
Once you nail the basic Benedict, you can play around!
- Eggs Royale: Swap the ham/Canadian bacon for smoked salmon. So good.
- Eggs Florentine: Use sautéed spinach instead of ham. Add a little nutmeg to the spinach, mmm.
- Avocado Toast Benedict: Okay, I tried this once, replacing the muffin with thick-cut avocado toast. It was… messy. Tasty, but structurally unsound. Maybe stick to the classics for Mother’s Day unless your mom loves experimental chaos?
Stuff You’ll Probably Need (Equipment)
Nothing too crazy here. You’ll want a blender (immersion/stick blender works too!) for the easy hollandaise, though you *can* whisk it by hand over a double boiler if you’re feeling brave (it’s a good arm workout!). You need a saucepan for poaching the eggs, a slotted spoon (a good sturdy one helps scoop eggs without breaking them!), and a skillet for the ham/bacon. Oh, and a toaster, obviously. My favorite saucepan for poaching is this ancient one I got as a wedding gift ages ago, it’s ridiculously heavy but seems to heat water perfectly, funny how you get attached to certain kitchen things isn’t it?
Storing Leftovers (Yeah, Right!)
Look, Eggs Benedict is absolutely best eaten fresh. Like, the second it’s assembled. Hollandaise sauce famously does NOT store or reheat well (it usually splits or gets weird). Poached eggs get rubbery. So, my advice? Make only what you plan to eat. Though honestly, in my house, there are *never* leftovers of this!
How We Like to Eat It
We usually have this with strong coffee (essential!) and maybe some simple roasted asparagus on the side to cut through the richness. A small fruit salad is nice too. My husband always insists on an extra sprinkle of cayenne pepper on his – gives it a nice little zing.
Pro Tips (Learned the Hard Way!)
- Don’t Crowd the Pan: I once tried poaching four eggs at once in a small pan because I was rushing. It was utter chaos, they all merged into one giant, sad egg blob. Poach in batches (1 or 2 at a time) for sanity’s sake.
- Watch the Hollandaise Heat: If you make hollandaise the traditional way (whisking over simmering water) or try to keep your blender hollandaise warm over heat, be SO careful. Too hot and you’ll scramble the yolks. I learned that lesson with a very unfortunate, lumpy sauce incident. Gentle warmth is key!
- Taste and Adjust: Always taste your hollandaise before serving. Does it need more salt? A bit more lemon brightness? Adjusting seasoning makes a huge difference.
Your Questions Answered (Probably!)
Help! My hollandaise broke! What do I do?
Okay, don’t panic! First, try whisking in a teaspoon of *very cold* water or even an ice cube. Sometimes that shocks it back together. If that fails? Honestly, the easiest thing is often to start over with fresh yolks and slowly whisk the broken sauce into the new yolks. It happens to the best of us!
Can I make the hollandaise sauce ahead of time?
Hmm, I really wouldn’t recommend it. It’s notoriously unstable. It’s best made right before serving. You *might* be able to gently reheat it over a double boiler whisking constantly, but it’s super risky and prone to splitting. Fresh is truly best here.
What kind of English muffins are best?
Whatever you like! Classic Thomas’ work great, but fancier ones like sourdough or whole wheat add nice flavour. Just make sure to toast them well so they don’t get soggy under the sauce. You can find great recipes online too, like this one form King Arthur Baking if you’re feeling ambitious.
My poached eggs always look messy… any tips?
Fresh eggs help *a lot* as the whites hold together better. The vinegar in the water helps too! Also, crack the egg into a small bowl first, then gently slide it in. And check out Serious Eats, they have loads of tips on poaching techniques. But hey, even slightly messy poached eggs taste amazing, don’t stress perfection!
Enjoy making this for your Mum, I hope she loves it!
gaxown
