Anyone that knows me knows I love breakfast food. I can eat breakfast any time of the day, not just in the morning. But my favourite time to eat breakfast is for brunch. There is no better brunch meal than eggs benedict. A perfectly poached egg, covered with a rich eggy, buttery, creamy sauce, pure heaven. It also makes the perfect brunch item for Mother’s day, which is just around the corner. So either you could make this for yourself or you can make this to impress your mama. Show her that you have mad skills in the kitchen.
For poached eggs:
pot of water
3 Tbsp vinegar
1 egg yolk
2 tsp lemon juice
1 tsp Worcestershire sauce
1 1/2 tsp water
4 oz butter, melted
4 asparagus stalks, cooked
2 slices of deli ham
small bunch of spinach
1 English muffin, halved and toasted
Directions for the Hollandaise Sauce
- In a glass bowl (heatproof) or metal bowl whisk the egg yolk, lemon juice, Worcestershire sauce, and water together until foamy.
- Bring a pot of water to a boil, and place the bowl on top of the pot and bring the mixture to a warm temperature.
- Whisk in the melted butter. Keep whisking until the sauce thickens.
- Remove from heat and set aside.
Directions for Poached Eggs
- Boil a pot of water with 3 Tbsp of vinegar.
- Break each egg into a separate bowl.
- Once the water boils, pour an egg into the water. Use a slotted spoon to gently move the egg whites over the yolk.
- If you want a runny yolk, cook for 1-2 mins. If you want a harder yolk, cook for 3-4 mins. When the time is up, remove from the water with a slotted spoon and place on a paper towel to dry. Repeat for second egg.
- Split the English muffin in half, toast it.
- Cook the asparagus any way you prefer. I pan grilled mine before I poached the eggs or made the hollandaise sauce.
- Construct your glorious brunch!
This dish would pair very well with a smokey caesar or a cup of freshly squeezed orange juice. Yummy! What are you serving your Mom for Mother’s Day?