Make Mom and Day Foolproof Eggs Benedict for Mother’s Day and Father’s Day. It’s an English muffin, Canadian bacon, a perfectly poached egg, and dreamy, creamy homemade Hollandaise sauce.
Father’s Day isn’t just a day for dads to get more ties or golf balls. And Mother’s Day isn’t just a day to pick up flowers. Sure, you could just pick your day up another tie or “World’s Best Dad” coffee mug, or your Mom some flowers from the grocery story. But why not do something unique this year and fix Dad or Mom their favorite breakfast. After all, we’re talking about the parents who probably taught you how to tie your shoelaces, play catch, and ride a bike. To help you in the ideas department, I’ve put together a delicious breakfast featuring Foolproof Eggs Benedict that is sure to show that special man or lady in your life how much they mean to you.
Father’s Day is always celebrated on the third Sunday of June to honor dads, grandfathers, step-dads and all men who act or have acted as a father figure. According to several Web sites, like most holidays that go way back, the origin is hard to trace, but most sites agree that Sonora Dodd played a big part in starting the holiday.
The first Father’s Day celebration was held in 1910 at the local YMCA in Spokane, Washington and was organized by Sonora Smart Dodd, who wanted to honor her father. In 1966, President Lyndon Johnson named the third Sunday of June Father’s Day. It wasn’t until 1972, however, that President Richard Nixon made Father’s Day an official national holiday – about 60 years after Mother’s Day which is held in May had been so designated.
So, now back to Eggs Benedict for breakfast for dear old Dad or Mom. If you have never had it, you are in for a real treat. It is out of this world delicious, and the stuff dreams are made of. You toast an English muffin, add a slice of salty, crispy Canadian bacon, top with a delicate perfectly cooked poached egg then, and this is really the best part, you top it with the most decadent creamy dreamy, homemade Hollandaise Sauce. You will most definitely score points for this mouth-watering breakfast.
Need even more ideas, check out my easy 32 Mother’s Day Breakfast and Brunch Recipes!
There are two components to Eggs Benedict, which some people including me consider challenging. First, is poaching the eggs. I admit that when I was testing this recipe, I went through a dozen eggs trying different techniques. I finally got the hang of it, but for Father’s Day or Mother’s Day when the last thing you want to do is spend a lot of time in the kitchen. I have a great alternative for you, and that is baking the eggs. Yes, you read this right; I’m going to show you how to make perfect baked eggs that will rival fancy poached eggs.
The second challenge many people have is making hollandaise sauce. Again you are in good company. I tried two different recipes, and both were disasters before I came upon a very simple method for making blender hollandaise sauce that turns out perfectly every time. You can thank Julia Child! Don’t worry; if I can do it I promise, you can too!
To get started, gather your ingredients, which are eggs, butter, heavy cream, fresh lemon juice, English muffins (I like the sourdough kind that is in the refrigerated section of your grocery store near the eggs) thick sliced Canadian bacon, kosher salt black pepper, and red cayenne pepper. So let’s get cooking!
Baked Eggs Directions:
Preheat your oven to 350 degrees.
Lightly grease with butter, or spray a regular muffin pan with non-stick spray.
Crack an egg into 4 of the muffin cups.
Pour 1 tsp of cream over the top of each egg. Sprinkle salt and pepper to taste over each egg.
Bake for 12-15 minutes depending on how soft or firm you want your egg. (For runny yolks, bake them about 12 minutes, for hard yolks; bake them closer to 14 minutes.)
*This egg was baked for 12 minutes.
*This egg was baked for 14 minutes.
If you have a house divided and some like runny yolks, and some like them hard, simply remove the eggs that you want the yolks to be runny at 12 minutes, then put the remaining eggs back in the oven for an additional 2 minutes.
When the eggs are done, use a spoon to carefully remove them from the muffin pan and keep warm by covering it with a piece of foil until you are ready to assemble your Eggs Benedict.
Julia Child’s Easy Blender Hollandaise Sauce Directions:
While your eggs are baking, place egg yolks, salt, pepper and lemon juice in your blender jar.
Cut the butter into small pieces and place in a small saucepan over medium-high heat. Heat until the butter is melted, and it is hot and foamy.
Put your blender jar lid on and process the egg yolks, lemon juice and salt and pepper on high for 2-3 seconds.
Remove the small removable top in the middle of your blender lid and while the blender is still running, immediately start pouring the hot melted butter in very slowly, in a thin stream of droplets. Don’t rush this step and be careful, don’t let any of the hot liquid spray out on you. It’s helpful to have a kitchen towel handy to use as a shield.
By the time 2/3 of the butter has been added, you should have a thick creamy sauce. Do not add the milky residue at the bottom of the pan.
Taste the sauce and add more salt, pepper or lemon juice if desired and blend again.
Use the sauce within about 10 minutes of blending or set the blender jar in lukewarm (not hot) water to keep it from solidifying.
Before assembling the Eggs Benedict, melt 1 Tbsp of butter in a large skillet and spread additional butter on the cut side of the English muffins. Place the Canadian bacon and the English muffins in the skillet to heat up the bacon and toast the muffins. When the muffins are toasted, remove everything from the skillet.
To assemble, place ½ of an English muffin on a plate. Top with a slice of Canadian bacon and one baked egg and spoon about ¼ of the Hollandaise Sauce over everything. Repeat with the remaining muffins and eggs. Garnish with chopped chives or parsley if desired.
Serve immediately!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings | 2 servings |
- 4 large eggs
- 4 tsp whipping cream or heavy cream
- Kosher salt and ground black pepper
- 3 egg yolks
- 1/4 tsp salt
- pinch cayenne pepper
- 1-1/2 tsp fresh lemon juice
- 1 stick unsalted butter
- 2 English muffins
- 1 Tbsp butter
- 4 slices Canadian bacon thick
Ingredients Baked Eggs
Hollandaise Sauce
Additional Ingredients
|
- Preheat your oven to 350 degrees.
- Lightly grease with butter, or spray a regular muffin pan with non-stick spray.
- Crack an egg into 4 of the muffin cups.
- Pour 1 tsp of cream over the top of each egg. Sprinkle salt and pepper to taste over each egg.
- Bake for 12-15 minutes depending on how soft or firm you want your egg. (For runny yolks, bake them about 12 minutes, for hard yolks; bake them closer to 14 minutes.)
- If you have a house divided and some like runny yolks, and some like them hard, simply remove the eggs that you want the yolks to be runny at 12 minutes, then put the remaining eggs back in the oven for an additional 2 minutes.
- When the eggs are done, use a spoon to carefully remove them from the muffin pan and keep warm by covering it with a piece of foil until you are ready to assemble your Eggs Benedict.
- While your eggs are baking, place egg yokes, salt, pepper and lemon juice in your blender jar.
- Cut the butter into small pieces and place in a small saucepan over medium-high heat. Heat until the butter is melted, and it is hot and foamy.
- Cover your blender jar and process the egg yolks, lemon juice and salt and pepper on high for 2-3 seconds.
- Remove the small removable top in the middle of your blender lid and while the blender is still running, immediately start pouring the hot melted butter in very slowly, in a thin stream of droplets. Don’t rush this step and be careful, don’t let any of the hot liquid spray out on you. It’s helpful to have a kitchen towel handy to use as a shield.
- By the time 2/3 of the butter has been added, you should have a thick creamy sauce. Do not add the milky residue at the bottom of the pan.
- Taste the sauce and add more salt, pepper or lemon juice if desired and blend again.
- Use the sauce within a few minutes of blending or set the blender jar in lukewarm (not hot) water to keep it from solidifying.
- Before assembling the Eggs Benedict, melt 1 Tbsp of butter in a large skillet and spread additional butter on the cut side of the English muffins. Place the Canadian bacon and the English muffins in the skillet to heat up the bacon and toast the muffins. When the muffins are toasted, remove everything from the skillet.
- To assemble, place ½ of an English muffin on a plate. Top with a slice of Canadian bacon and one baked egg and spoon about ¼ of the Hollandaise Sauce over everything. Repeat with the remaining muffins and eggs. Garnish with chopped chives or parsley if desired.
Thanks Sharon. This is one Mother who will be using this recipe for Father’s day!