Mother’s Day Brunch- California Benedict

California Eggs Benedict

Happy Mother’s Day!
I don’t think there is a better way to show how much you care about the Mothers in your life than to prepare a special meal in their honor. And what could be better than starting the day off with mimosas and eggs benedict? Taking it up a notch by making it a California Benedict. And making sure you clean the kitchen!

California Eggs Benedict

Ingredients:

Eggs
English Muffins halved
Tomato sliced
Avocado sliced
Bacon
Hollandaise Sauce

Method:

Heat a large pan with 2″ of water to a simmer, just at a boil where small bubbles slowly percolate up. Gently crack the eggs and drop contents into water 1 at a time. Poaching will take 3-5 minutes. They are done when the whites are just set, yolks still tender. Remove with slotted spoon to a warm plate.

While eggs poach, toast the muffins until lightly browned and heat hollandaise.

Arrange muffins on plate, slide 1 egg onto each half. Top each with a slice of tomato, then avocado, then bacon, then top with hollandaise. Serve hot.

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