Description
Delight your mom with this easy-to-make Mother’s Day Eggs Benedict, featuring perfectly poached eggs, crispy English muffins, and a rich hollandaise sauce for a memorable brunch.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 fresh eggs
- 1/2 cup unsalted butter, melted
- 2 tablespoons lemon juice, freshly squeezed
- Salt and pepper to taste
- Fresh herbs (chives or parsley), for garnish
Instructions
- Toast the English muffins until golden brown and set aside.
- In a pot, bring water to a gentle simmer. Crack each egg into a bowl before gently slipping them into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny.
- For the hollandaise sauce, whisk together egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Gradually whisk in the melted butter until creamy; season with salt.
- To assemble, place toasted muffin halves on plates, top each with a poached egg, and drizzle generously with hollandaise sauce.
- Garnish with fresh herbs and serve immediately while warm.
Notes
- For added flavor, consider topping with avocado slices or sautéed spinach.
- Ensure your eggs are as fresh as possible for the best poaching results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 350mg