Looking for an impressive way to flex those culinary skills this Mother’s Day?

Looking for an impressive way to flex those culinary skills this Mother’s Day? Eggs Benedict is one of those great dishes, that once you get the hang of it, you’ll want to make it for all your special occasions.

Join our Corporate Executive Chef Manny as he shares how he likes to make his Eggs Benedict.

Eggs Benedict Recipe:

Hollandaise Sauce:
2 sticks unsalted butter
3 egg yolks
4 tsp fresh lemon juice
2 pinches of cayenne pepper
Kosher salt

Eggs Benedict:
2 tbs distilled white vinegar
8 eggs
1 tbs avocado oil
8 leaves Lacinato Kale, destemmed & chopped
Salt and Pepper, to taste
4 English muffins, split & toasted
Pinch of Paprika

Optional: Steamed artichoke bottom

Directions:

1. Melt butter in small saucepan over medium heat for about 6 - 8 mins. Butter should be no longer foamy. Don’t allow butter to brown. Transfer clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.

2.Heat 1 inch of water in a medium saucepot over medium heat until just barley steaming. Combine egg yolks, 1 tablespoon water and 2 tsp lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepot ensuring bowl doesn’t touch the water. While whisking constantly, cook until the egg mixture is pale yellow and thickened, about 3 - 5 mins.

3.Remove bowl from the saucepot; slowly pour in the melted butter whisking constantly until thick. Add remaining lemon juice, cayenne and ¼ tsp salt. If sauce is too thick, whisk in some warm water, 1 tbs at a time.

Eggs Benedict:
1. Heat a medium sauté pan over medium-high heat. Add avocado oil, kale, salt and pepper and sauté until kale is tender, about 2 - 3 mins. If using artichoke bottoms, sauté alongside kale. Set aside.

2. Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with tiny bubbles; reduce heat to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls. Carefully tip the eggs into the water. Cook until whites are set but yolks are still runny, about 3 - 3½ mins. Remove eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Repeat with remaining eggs.

3. Top each English muffin or artichoke bottom with sautéed kale and a poached egg. Spoon Hollandaise over each egg and sprinkle with paprika.

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*This video was originally posted on May 10, 2024. Please note all mentioned promotions, product availability and events may have concluded at this time.