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  • Mother's Day - Summer Logo 125x125

    Mother's Day - Summer Logo 125x125

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      RECIPE TITLE "Mother's Day: Eggs Benedict" Author:

    yields4 servings time-- difficulty moderate


    • 4 to 6 eggs
    • 2 to 3 English muffins, halved, toasted, and buttered
    • OR 4 to 6 slices toasted, buttered bread
    • 4 to 6 slices Canadian bacon or ham
    • 1 cup (250 ml) blender hollandaise (see below)


    1. Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil.
    2. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness.
    3. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through.
    4. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all.

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