Eggs Benedict with Mock Hollandaise

A Weekend Getaway and a Delicious Discovery: Eggs Benedict with a Twist

Weekends away are a cherished part of our lives. My husband and I try to get away at least once a month, even if it's just a short trip to a nearby town. This past weekend, we decided on a trip to the coast, a welcome change from our usual busy routines. We packed our bags, anticipating long walks on the beach, fresh sea air, and a much-needed break from the everyday grind.

Our journey led us to a charming bed and breakfast nestled amongst the coastal cliffs. The inn itself was a picturesque spot, the kind you see in postcards, with whitewashed walls and a welcoming atmosphere. After settling in, we spent the afternoon exploring the rocky coastline, marveling at the rugged beauty of the landscape and the powerful rhythm of the ocean waves. The air was crisp and invigorating, a stark contrast to the bustling city life we'd left behind. The invigorating sea air and salty breeze had whipped up our appetites. We were both absolutely starving by the time evening approached.

The following morning, we were greeted with a delightful surprise. A hearty breakfast was served, and the highlight was undeniably the Eggs Benedict. But this wasn't your average Eggs Benedict. The hollandaise sauce was unlike any I'd tasted before, lighter and somehow more refreshing. When I inquired about the recipe, the innkeeper generously shared this simplified version, which involved a clever substitution of mayonnaise for the traditional egg yolk and butter sauce. She mentioned it was a much quicker and easier version to make. The delicious and unique twist to this classic breakfast made for a perfect ending to a rejuvenating weekend.

This recipe is a testament to the fact that sometimes, the simplest modifications can yield the most delightful results. The creamy mayonnaise, combined with the tangy mustard and a hint of zesty orange, created a sauce that was rich yet surprisingly light. It perfectly complemented the richness of the ham and the soft texture of the perfectly poached eggs. The slightly sweet notes from the orange peel added an unexpected depth of flavor, creating a balanced and satisfying dish. It's the kind of meal that makes you want to savor every bite, a lingering reminder of a perfect weekend getaway.

Since our coastal escape, this Eggs Benedict recipe has become a staple in our weekend brunches. It's quick, easy, and adaptable to whatever ingredients are on hand. The simplicity allows for creativity; for instance, swapping the ham for smoked salmon or adding different herbs to the sauce. It's become a favorite among friends and family, a testament to its delightful taste and easy preparation. It's a fantastic way to add a touch of luxury to a lazy weekend morning.

I encourage you to give this recipe a try. It's a wonderful way to enjoy a classic dish with a unique twist, making it a perfect option for a special brunch or simply a delightful weekend meal. The blend of flavors and textures will surely elevate your breakfast experience. The vibrant colors alone will surely brighten your morning. And who knows, it might even inspire your own weekend getaway! The memories of that coastal weekend will always be intertwined with the delicious taste of this exceptional Eggs Benedict.

So next time you're looking for a delicious and easy brunch recipe, remember this Eggs Benedict with its unique twist. It's more than just a meal; it's a reminder of relaxation, exploration, and the simple joys of life's little escapes. Enjoy!

Step-by-step

• Using a 3 1/4-inch biscuit cutter or a clean 6-ounce tuna can, cut ham slices into rounds.
• Whisk together mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in a small bowl until well blended. (The ham and sauce can be prepared a day ahead and refrigerated separately.)
• Preheat oven to 300°F (150°C). Fill a large skillet with enough water to reach a depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to the water. Bring to a simmer over high heat, then reduce heat to medium-low.
• Spread 3 tablespoons of butter and some additional Dijon mustard on the split sides of English muffins.
• Melt the remaining 1 tablespoon of butter in a heavy large skillet over medium-high heat. Add the ham rounds and cook until they begin to brown, about 1 minute per side. Place the ham on top of the prepared English muffins.
• Arrange the English muffins on a baking sheet and keep them warm in the oven while preparing the eggs.
• Crack the eggs into the skillet of simmering water. Cook until the whites are set and the yolks are cooked to your desired doneness, about 3 minutes for medium-set yolks.
• Using a slotted spoon, transfer the eggs to a plate.
• Stir the sauce in the top of a double boiler over simmering water until just heated through, about 2 minutes. Season the sauce to taste with salt and pepper.
• Place 1 egg on top of the ham on each prepared muffin half. Spoon the warm sauce over the eggs, sprinkle with basil or parsley, and serve immediately.