Mother’s Day Eggs Benedict

Mother’s Day is one of the biggest days of the year for dining out. According to some estimates, almost 60 percent of the moms who go out are taken to brunch, while 40 percent are taken out for dinner on the day that’s set aside to honor them.

One of the most popular entrees at brunch is Eggs Benedict, which consists of two halves of an English muffin, topped with ham or bacon, poached eggs and Hollandaise sauce. But you don’t have to go to a fancy restaurant to egg the classy dish.

Here’s an Egg Benedict recipe, courtesy of Grandparents.com, the premier destination and ultimate resource for modern grandparents. It comes from “The Big Book of Breakfast” by Maryana Vollstedt (Chronicle, 2003).

One of the nice features about the recipe is that it, includes a Hollandaise sauce with cooked egg yolks, so you don’t have to worry about salmonella.

Eggs Benedict
8 slices Canadian bacon (see note)
4 English muffins, split and lightly toasted
8 large poached eggs
Hollandaise Sauce (recipe follows)
Watercress sprigs for garnish
In a medium, lightly sprayed or oiled nonstick skillet over medium heat, fry bacon for 1 to 2 minutes, turning once.
Place 2 muffin halves, cut side up on each of 4 plates. Place a slice of bacon and a poached egg on each muffin half. Spoon Hollandaise Sauce over each egg. Serve immediately, garnished with watercress.
Note: You can replace the Canadian Bacon with slices of cooked bacon or thinly sliced ham.
Yield: Serves 4.

Hollandaise Sauce
4 egg yolks
3 tablespoons fresh lemon juice
1 tablespoon water
¼ teaspoon salt
Dash of cayenne pepper
1 cup (2 sticks) butter (no substitute), melted
In a small, heavy saucepan over medium-low heat, combine yolks, lemon juice, water, salt, and cayenne pepper. Whisk constantly until mixture bubbles and begins to thicken, 2 to 3 minutes. Scrape mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds.
Note: This method of making hollandaise sauce is safe from salmonella because the egg yolks are cooked.
Yield: Serves 6 (about 1½)