Mother's Day Brunch

Eggs Benedict


3 large egg yolks

2 tsp lemon juice

3/4 cup butter, melted

Salt and Pepper

4 large eggs

2 tsp white vinegar

2 split English muffins, toasted

4 slices pan fried Canadian bacon

Fresh chopped chives


Blend egg yolks in a food processor. While running, slowly add lemon juice and cooled melted butter. Season with salt and pepper and pulse to combine. Warm before serving.

Add vinegar to a large pot of gently boiling water. Crack whole eggs and ease them into the pot. Remove with a slotted spoon when cooked to desired consistency (usually 3 minutes or so for warm, runny centers). Blot dry on a towel.

Serve on buttered English muffin slices topped with Canadian Bacon. Cover with warm Hollandaise and garnish with chopped chives.

Ingredients used in this recipe