Lifestyle Recipes

Mother’s Day Brunch

May 1, 2021

Happy May! I honestly can’t believe we’re 5 months into 2021 already, time goes by so quickly! This new month means it’s time to start planning Mother’s Day Brunch. I love brunch, it’s my favorite meal and it’s the perfect way to celebrate your mom. This Sunday holiday calls for a casual brunch with delicious food a cocktail or two and fresh flowers. Is it even Mother’s Day without flowers? Lilacs are always a hit and thankfully we have a lilac bush in our yard. We’ve done many dishes over the years but here are some favorites that will probably make an appearance this year.

Eggs Benedict

  • Servings: 4
  • Difficulty: moderate
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This dish seems to be the star of any brunch table. It’s not as difficult to make as it seems, the only tricky part can be getting your hollandaise just right. Below is a recipe that has not failed us by Mark Bittman of the NY Times.

Ingredients

For the Hollondaise:

  • ¾ cup (1 1/2 sticks) unsalted butter
  • 3 large egg yolks
  • 1 ½ teaspoons fresh lemon juice, plus more to taste
  • ¼ teaspoon cayenne or hot paprika, plus more to taste
  •  Kosher salt and freshly ground pepper

For the poached eggs:

  • 1 tablespoon white distilled vinegar
  •  Kosher salt
  • 8 large eggs

For the Benedict and assembly:

  • 4 English muffins, split
  • 8 slices Canadian bacon or thick-cut ham
  • 2 tablespoons unsalted butter
  • ¼ cup chopped chives
  • 2 tablespoons chopped dill, tarragon or parsley
  •  Flaky sea salt
  •  Coarsely ground black pepper

Directions

  1. Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
  2. Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)
  3. Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs (you could probably do up to four at a time.) Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it’s not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
  4. Now toast up those English muffins! Don’t be shy with the toast, they are going to be covered with hollandaise and poached egg, you don’t want a mushy muffin. If you have a griddle/flat top they are super tasty browned up on there too, don’t forget the butter!
  5. Cook Canadian bacon or ham in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
  6. Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.