Momma's Recipe: Eggs Benedict

Morning! Hope everyone had happy weekends! Kyle and I are both sun burnt and we couldn’t be happier. Us Oregonians have to get our Vitamin D when we can, and it was so lovely to look up in the sky and see the color blue this weekend. At last.

Believe it or not, I have just 6 months to complete my 30 before 30 list. Yikes! I seem to be keeping a good pace, but the list seems quite daunting sometimes. I did manage to check off another item, and this one seems a bit more shareable than some of the others. I finally learned how to make my Momma’s delicious eggs benedict. And it was a success! I quickly found out that it’s a recipe that’s all about timing. Essentially, the eggs, bacon, muffins and hollandaise sauce all need to be cooked at the same time. And more importantly, cooked and ready to eat at the same time too. It’s too much for one person to tackle, so usually my Mom and Dad tag team it together. In this case, there were 3 of us in the kitchen doing our thing…which was a lot of cooks. But we managed to stay out of each other’s way and I focused on the hollandaise sauce – the key to a delicious dish. My Mom’s the queen of sauce, so she supervised while I fumbled around with the blender and ingredients. As you can imagine, this recipe is not ideal for taking photos, so I tried to snap a few when I could.

The recipe is from my Mom’s oooooolllld recipe book. Love the character of the cover.

Alright, here we go. Let’s cook!

 

And the finished meal…delish!

And, what’s a recipe post without the actual recipe? Here’s my Mom’s version of hollandaise sauce:

Hollandaise Sauce

Ingredients:

2 egg yolks

1 tablespoon lemon juice

1/ 2 teaspoon dry mustard

1/8 teaspoon salt

1/2 cup butter

Directions:

In blender, combine yolks, lemon juice, dry mustard, and salt. Blend. Then, microwave butter until it’s completely melted and bubbling, and pour into blender while blending all ingredients together. Pour over toasted muffin, egg and bacon and serve immediately.

*The recipe above makes enough for two, so we usually double or triple the recipe, depending on who is joining us for brunch*

I’m sure you are wondering about the eggs and bacon and muffins, but really, there’s no secret to them. Just toast your english muffins, fry up your bacon, and poach your eggs…and that’s it. Again, ideally all items should be done at the same time, so keep that in mind when you are prepping this meal.

As for the actual nutritional value of this dish – forget about it. It’s full of butter and fat, but oh so worth it:).

 

3 thoughts on “Momma's Recipe: Eggs Benedict

  1. nicki Said:

    What kind of egg poacher do you have?? I have been looking for one :) . Thanks.

    Reply
  2. Sonya Said:

    I loooooove your scarf! Where is it from?
    xoxo

    Reply
  3. Shelby @ Sweetness in Starlight Said:

    I don’t even think I’ve ever had eggs benedict but after looking at your recipe and pictures I think I might have to try it ASAP! It looks delicious!!

    Reply

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