Mother’s Day brunch screams Eggs Benedict? But don’t wait until Mother’s Day to make this iconic breakfast.
Don’t be afraid of making Hollandaise. It really is easy. But, you can also buy a packet from Knorr Hollandaise mix that is very respectable.
This is how I like to make it…using an immersion blender.
- 3 egg yolks
- 1 tbsp lemon juice
- 1/4 tsp Kosher salt or to taste
- 1/2 cup (1 stick) unsalted butter
- Pinch of cayenne
- Poached eggs
- English muffins
- Canadian Bacon
- White vinegar
- Chopped chives
- Place the eg yolks, lemon juice, and salt in the cup of your immersion blender.
- Melt the stick of butter and keep warm.
- Using your blender stick, blend the egg until well combined and beginning to thicken. Slowly drizzle in the melted butter while blending. After all the butter is in, continue to blend another 30 seconds until everything is doubled in size. Add the cayenne and taste for seasoning. You can keep it warm in a bowl over a pan of barely simmer water while the eggs cook.
- Bring a medium sauce pot to a low simmer. Turn down the heat so it is NOT bubbling.
- Toast tops of the English muffin on the “Bagel” setting, or, place them on a sheet pan and brown in a 350 degree oven until golden brown.
- Lightly grill the Canadian bacon on a flat griddle or skillet until browned.
- Add about 1 tsp of white vinegar to the water. Using a slotted spoon, stir the water to star a whirlpool then add an egg. Continue to stir until the egg has set, about 3 minutes. Remove the egg and plate on a paper towel lined plate while you cook the other eggs.
- Place half a muffin on a plate. Add 1-2 slices of Canadian bacon depending on the size. Place a poached egg on the bacon. Spoon on the Hollandaise. Garnish with paprika and chopped chives and serve immediately.