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21 Brunch Recipes to Wow Mom on Mother's Day

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Gourmandize
Classic Eggs Benedict 3/22

© Olga Nayashkova / Shutterstock

Classic Eggs Benedict

Eggs Benedict is a classic brunch staple, and for good reason. The rich and creamy sauce perfectly complements the sweet and smokey ham and fresh poached egg. This recipe makes a special breakfast for two, but feel free to scale this recipe to impress a larger group on Mother’s Day!

Ingredients (serves 2 people):

For the sauce:

  • 2 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt

For the eggs Benedict:

  • 4 large eggs
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham
  • Fresh chives or parsley, finely chopped (for garnish)
  • Salt and pepper, to taste

Instructions:

  1. Fill a saucepan with a few inches of water and bring it to a simmer over medium heat.
  2. In a heatproof bowl that fits snugly over the saucepan, whisk together the egg yolks and lemon juice.
  3. Place the bowl over the simmering water (make sure the bottom of the bowl doesn't touch the water) and whisk constantly until the mixture thickens, about 2-3 min.
  4. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and thickened.
  5. Season the Hollandaise sauce with a pinch of cayenne pepper and salt. Keep warm over low heat while you prepare the rest of the dish.
  6. Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
  7. Crack each egg into a small bowl or ramekin.
  8. Carefully slide each egg into the simmering water and poach for about 3-4 min. or until the whites are set but the yolks are still runny.
  9. Use a slotted spoon to remove the poached eggs from the water and drain them on a clean kitchen towel.
  10. Place the toasted English muffin halves on serving plates and top each English muffin half with a slice of Canadian bacon or ham.
  11. Carefully place a poached egg on top of each Canadian bacon slice.
  12. Spoon the warm Hollandaise sauce generously over each poached egg.
  13. Garnish with finely chopped fresh chives or parsley and season with salt and pepper to taste.
  14. Serve immediately, and enjoy!

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