Mother’s Day Eggs Benedict

Mother’s Day Eggs Benedict


Disgustingly Delicious!  Eggs Benedict is known as that special occasion breakfast dish.  Don’t be intimidated by making the hollandaise sauce.  It really is easy especially if you have a food processor or blender.  Make this fancy breakfast for your deserving mother this Mother’s Day!



12 Poached Eggs

Hollandaise Sauce:

4 Large Room Temperature Egg Yolks

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Hot Water

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground White Pepper

1 Cup Unsalted Melted & Hot Butter

To Assemble:

2 Tablespoons Butter

12 Slices Canadian Bacon or Ham Slices

6 Split & Toasted English Muffins


Make 12 poached eggs.  To make the hollandaise sauce put the egg yolks, lemon juice, hot water, salt and pepper in a food processer or blender.  Pulse for just 4 seconds.  While the food processer is running slowly pour in the hot melted butter.  Pulse for 1 minute until the mixture is thick and creamy.  To assemble add 2 tablespoons of butter to a large skillet over a medium heat.  Melt the butter.  Add the Canadian bacon or ham slices.  Cook for 2 minutes on each side.  Arrange 2 toasted muffin halves on each plate.  Place 1 Canadian bacon or ham slice and 1 poached egg on each muffin half.  Spoon 2 tablespoons of hollandaise sauce over each.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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