Mother’s Day, the perfect time to treat your mum like royalty and show your gratitude for all the years she has been your taxi service, bank and all round saviour. What better way to show your mum your appreciation, than to make her breakfast in bed this mother’s day. Here is a simple breakfast recipe for a mother’s day treat, that your mum will enjoy.
Eggs Benedict: This is the perfect indulgent breakfast
Ingredients:
- 6 free range eggs
- 2 tbsp white wine vinegar
- 6 English muffins halved
- Spreadable butter
- 6 slices of ham or smoked salmon1-2 tbsp finely chopped chives
For the Hollandaise Sauce:
- 225g/8oz butter cut into pieces
- 4 tbsp white wine vinegar
- 10 black peppercorns
- 1 bay leaf
- 3 egg yolks
- Dash of salt
- Dash of caster sugar
Method:
- Fill a small pan just over ⅓ of cold water and bring to the boil.Add the vinegar and reduce to simmer. Individually crack the eggs into a small bowl and slowly tip into the simmering water.Poach for 2-3 minutes, remove and plunge into ice cold water, then remove the eggs and place onto a piece of kitchen towel.
- For the hollandaise sauce, melt the butter slowly in a pan over low heat, occasionally stirring. Remove from the heat and pour the butter into a jug. Add enough water in a saucepan to ⅓ of the way up the sides, bring to the boil then reduce heat to simmer.
- Put the vinegar, shallot, peppercorns and bay leaf in a small saucepan over a high heat and bring to the boil. Cook for a couple of minutes, and then remove from heat.
- Put the egg yolks into a heatproof bowl and place over the pan of simmering water. Whisk the egg yolks with the dash of salt and sugar until pale. Pour the vinegar mixture through a sieve onto the yolks and continue whisking. Slowly add the butter while continually whisking until sauce is smooth, thick and shiny.
- Toast the muffin halves and bring the pan of water back to the simmer, ready to reheat the eggs.
- Spread the muffins with butter, put a muffin half on each plate and top with ham or salmon. Drop the cooked eggs back into the simmering water and reheat for a minute. Remove and drain on kitchen towel.
- Place an egg on each muffin and spoon over some hollandaise sauce, sprinkle some chives and serve the other muffin halves on the side.
