Making brunch for the special woman in your life on Mother’s Day is a kind, simple gesture that won’t soon be forgotten. While you might consider going out so that you don’t have to cook, a relaxing meal at home is often the best way to start the day, especially for women that are used to the routine of getting up in the morning to rush the kids off to school, get to work or take care of family matters around the house.
When it comes to brunch, few items are more synonymous with the meal than eggs benedict, a classic, mildly decadent dish that almost everybody loves. Making it isn’t that difficult either, if you have basic cooking skills already. Below, you’ll find an easy-to-follow recipe for eggs benedict perfect for that special Mother’s Day.
Eggs Benedict (Makes one serving)
· 5 tablespoons unsalted butter, more for buttering English muffin
· 2 egg yolks
· 1/2 tablespoon fresh lemon juice
· 1/4 teaspoon salt
· Dash cayenne pepper
· 2 pieces Deli Direct Canadian style bacon
· 1 teaspoon white vinegar
· 2 eggs
· English muffin
· Lemon slice, for garnish, optional
· Medium skillet
· Large saucepan
· Slotted spoon
· Toaster or broiler
· Warm plate
· Small saucepan
Prepare the hollandaise sauce. To make a simple hollandaise sauce, combine the butter, egg yolks, lemon juice, 1/4 teaspoon salt and a dash of cayenne pepper in a blender. Process on low until smooth.
Fry the Canadian style bacon in a medium skillet over low heat. The this will take about 5 minutes on each side to cook.
Fill a large saucepan with 1/2 cup cool water and add 2 teaspoons white vinegar. Bring the water to the boil before reducing the heat to low, allowing the water to simmer.
Place one egg at a time into a ramekin and very carefully lower the egg into the simmer water. Nudge the white closer to the egg yolk. Repeat for the other egg.
Turn the heat off under the eggs and cover the saucepan. Allow the eggs to remain in the water for about five minutes before removing them carefully with a slotted spoon.
Lightly toast an English muffin under the broiler or in the toaster. Butter the English muffin to taste and put it on warm plate.
Place one piece of the Canadian style bacon on each side of the buttered English muffin. Top each half of the English muffin with a poached egg.
Gently heat the hollandaise sauce in a small saucepan until warm. Top the English muffins with the hollandaise sauce and serve the eggs benedict immediately while hot with a fresh lemon slice if desired.