California Style Eggs Benedict made with a super easy blender hollandaise sauce that is foolproof! Perfect mothers day recipe!
Mother’s Day is coming up and personally I am looking forward to the thought of a nice brunch, maybe even a brunch in bed if I’m allowed to sleep in. (A girl can dream, right?)
Personally I am hoping my husband sees thisCalifornia Style Eggs Benedict recipe and prepares it for me for Mother’s Day Brunch!
Just thinking about it brings me back to my own childhood and helping my dad prepare a hot homemade breakfast for my mom to enjoy in bed.
It usually included freshly squeezed orange juice, scrambled eggs, bacon and toast with a hot coffee all carried into my parents room on a white wicker tray.
There is seriously nothing like freshly cooked Canadian Grade A eggs for brunch. They are filling, full of protein and essential nutrients and they are just plain old delicious.
Mom’s can feel good when cooking with Canada Grade A eggs too, knowing they come from Canadian farms known for their quality, & freshness.
Canadian egg farmers are proud of what they have to offer and that includes eggs farmed in a variety of ways to suit your lifestyle from conventional, enriched, free run, free range and organic.
It’s good to know though that no matter how the egg has been farmed, all variety of eggs in Canada come from hens that are not given hormones or steroids.
This year I have a recipe perfect for Mother’s Day. The presentation is gorgeous. The taste is complex and amazing. It could seriously pass for good restaurant food prepared by an actual chef. Yet it is seriously easy enough for anyone to cook.
This is good news for the Dad’s who are maybe not so handy in the kitchen or for teens and older children who want to prepare the perfect breakfast for mom!
Blender Hollandaise Sauce
Hollandaise sauce is pretty difficult to master so I went ahead and figured out the most foolproof way to make it. Following my directions there is no guesswork about heat temperatures or whisking for 10 minutes… its easy and delicious.
The other good news is that this recipes easily makes enough Hollandaise sauce for 4 complete servings so your whole family can enjoy this recipe that really makes Canadian eggs shine!
California Style Eggs Benedict Recipe
INGREDIENTS:
1 tbsp white vinegar
1 tsp salt
8 Eggs
4 English Muffins, split and toasted
2 large tomatoes, sliced thinly
2 Avocados, sliced thinly
For the Hollandaise:
4 (Large) Egg Yolks, Room Temperature
1 Tbsp Lemon Juice
1/8 tsp Salt
1 tsp Cayenne Pepper
1/2 Cup Salted Butter
DIRECTIONS:
Break eggs into ramekins or another small dish.
In a stockpot bring about 3 inches of water, vinegar and salt to a simmer over high heat then reduce to medium-low.
Stir the water in the pot until you have created a gentle whirlpool.
Carefully tip an egg into the water, whites first. I would suggest doing only one or two at a time. If you feel brave you could go for more.
Leave to cook for 3.5 minutes then remove from the water with a slotted spoon onto a paper-towel lined plate to dry. Repeat for remaining eggs.
While eggs are poaching prepare your hollandaise sauce.
In a blender, combine the egg yolks, lemon juice, salt and cayenne.
Blend on high until frothy.
Heat butter in a microwavable bowl and microwave on high for 90 seconds or until melted and steaming.
Turn blender back on to high and slowly add hot butter to the egg yolk mixture in a thin and steady stream and blend until thickened.
To assemble the California Style Eggs Benedict, place 2 toasted English Muffin halves on each serving plate and top each with 3 slices of avocado, a slice of tomato and then a poached egg.
Spoon warm hollandaise sauce over the eggs and serve immediately.
California Style Eggs Benedict Recipe
Ingredients
- 1 tbsp white vinegar
- 1 tsp salt
- 8 Eggs
- 4 English Muffins, split and toasted
- 2 large tomatoes, sliced thinly
- 2 Avocados, sliced thinly
For the Hollandaise
- 4 Egg Yolks, Large, Room Temperature
- 1 Tbsp Lemon Juice
- 1/8 tsp Salt
- 1 tsp Cayenne Pepper
- 1/2 Cup Salted Butter
Instructions
- Break eggs into ramekins or another small dish.
- In a stockpot bring about 3 inches of water, vinegar and salt to a simmer over high heat then reduce to medium-low.
- Stir the water in the pot until you have created a gentle whirlpool.
- Carefully tip an egg into the water, whites first. I would suggest doing only one or two at a time. If you feel brave you could go for more.
- Leave to cook for 3.5 minutes then remove from the water with a slotted spoon onto a paper-towel lined plate to dry. Repeat for remaining eggs.
- While eggs are poaching prepare your hollandaise sauce.
- In a blender, combine the egg yolks, lemon juice, salt and cayenne.
- Blend on high until frothy.
- Heat butter in a microwavable bowl and microwave on high for 90 seconds or until melted and steaming.
- Turn blender back on to high and slowly add hot butter to the egg yolk mixture in a thin and steady stream and blend until thickened.
- To assemble the California Style Eggs Benedict, place 2 toasted English Muffin halves on each serving plate and top each with 3 slices of avocado, a slice of tomato and then a poached egg.
- Spoon warm hollandaise sauce over the eggs and serve immediately.
Nutrition Information:
Serving Size:
1 grams
Amount Per Serving:Unsaturated Fat: 0g
Connect with Egg Farmers of Canada for more great egg ideas!
Like Egg Farmers of Canada on Facebook. follow them on Twitter @eggsoeufsand on Pinterest. You can also check out eggs.ca for more great Egg Recipes and information on egg farming!
Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting . I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
