Julia Child Favorites Perfect For Mother's Day!

Written By: Kayla Chambers

Eggs Benedict with Creamy Hollandaise Sauce
This classic breakfast and lunch that’s full of grains and protein is done Child Style with a creamy hollandaise sauce on top of a poached egg and Canadian bacon. Serve with a side of vegetables such as asparagus, carrots, or spinach!


  • 4 slices Canadian bacon
  • 4 slices of brioche or home-style white bread, cut into 4-inch rounds, (or English muffins, toasted and split)
  • 4 eggs, poached
  • Freshly ground pepper, adjust to taste

Hollandaise Sauce

  • 3 large egg yolks
  • 1 tbsp. water
  • 1 tbsp. fresh lemon juice, or more if needed
  • 12 to 16 tbsp. (6 to 8 oz.) very soft unsalted butter
  • Salt, to taste
  • Freshly ground white pepper, adjust to taste
  • Fresh dill or parsley (optional)


Prepare the sauce by whisking together yolks, water and lemon juice in a saucepan, without het, until the mixture is thick and pale. Then place the pan over moderately low heat all while continuing to whisk. When the eggs are thick and smooth, remove the pan from the heat. Next add in the butter by the spoonful, whisking constantly between each addition. Make sure you are whisking until the butter is fully absorbed and continue adding butter until the consistency that you want has been achieved. Then season the hollandaise sauce lightly with a pinch of cayenne pepper, whisking to combine afterwards. Next brown Canadian bacon in a skillet. Plate your Brioche, white bread, or English muffins then add two slices of Canadian bacon on top of each muffin half and top it with a poached egg and a drizzle of hollandaise sauce. Garnish with parsley or fresh dill and enjoy!

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