Happy Mother's Day! I have to start this post by saying that I have some of the best mothers in my life. My mother and grandmothers are the most caring, loving, fantastic, crazy women you will ever meet.
To treat my mom this Mother's Day, I will be making her brunch favorite (and also mine), Eggs Benedict. Eggs Benni are an absolute staple of an brunch menu. Between the poached egg and Hollandaise sauce, you're in for a rich treat! But for this Mother's Day recipe we're going to kick up the rich and make it absolutely decadent.
What you'll need:
- 4 eggs per serving* (2 for poaching, 2 for hollandaise)
- 6 oz crab meat
- 4 oz smoked sockeye salmon
- 4-6 medium red potatoes
- 1 tbsp milk
- 1 tbsp lemon juice
- 1/2 cup/1 stick butter
- your choice of seasonings
Get It Started!
Start by creating your mashed potato base. Traditionally Eggs Benedict is served with English Muffins, but since my mom is extraordinary, I knew this meal needed to be too. I used mashed potatoes baked in a cupcake tin to place the Eggs Benni on. Begin by making mashed potatoes in your normal, familiar way. Then take the mashed potatoes and fill up cupcake tins. Ideally you will want two "cakes" per serving. Bake the potato cupcakes at 425° for 30 minutes.
While the potatoes are baking, make your crab and salmon mixture. I love seafood, and the crab and salmon compliment the Hollandaise sauce perfectly. Take the container of crab meat and add it to a medium saute pan with a healthy portion of spinach and the smoked salmon. Cook on a medium heat in butter for about 10 minutes until the spinach is nice and cooked.
After you've prepared the mixture you're ready to make the two most important pieces of the Eggs Benedict puzzle. Because the Hollandaise sauce will require your full attention, I always start by making the poached eggs.
Boil water in a large saute pan then turn down to a medium heat. Crack two full eggs into the water for each serving you're doing. Use a slotted spoon to contain the whites by simply pulling it over the egg.
You'll know that your eggs are done when the white have started getting solid, and the yolks are firm but still "runny." This isn't a super easy task, so don't get down on yourself if it takes a few times. Mine still aren't perfect (but they sure do taste good).
Now for the grand supreme mistress, the Hollandaise! This is a tough process, and you will need to keep focused on them. I start by using two egg yolks for each serving. Some recipes say you need to wait to add the spices, butter and other add-ins until after you've started the sauce, but because I find this so tricky I do it all at once (except the butter), and I have yet to taste the difference. My preferred seasonings include thyme, crushed red pepper, garlic salt and fresh ground black pepper. Add the spices, milk and lemon juice in with the egg yolks in a double boiler, or if you're like me and don't have a double boiler, use this method.
Continuously whisk the yolk mixture while adding in a tablespoon of butter at a time. You will notice that the color will start to lighten up as you do this process and that is how you know you're are getting close to the end. Remove from heat. Side note: If you don't keep up the whisking you'll end up with a bunch of scrambled yolks and will have to start over (personal experience).
Serve the dish in this order: potato cake, crab and salmon mix, poached egg and Hollandaise sauce. Sure this plate can get a little messy, but I say it adds to the luxury of this meal. To make this dish perfect for your mom I'd suggest making some candied bacon and mimosas (because every mom deserves a drink) or a pretty punch.