Incorporate prime rib at the brunch table with this amazing recipe that’s sure to wow a crowd — whether for Mother’s Day or any gathering with loved ones.
“Eggs Benedict has always been a special brunch recipe in my family, and this prime rib version makes it so much more amazing,” said Angela Latimer, a Minnesota-based cookbook author and the recipe developer/blogger behind BakeitWithLove.com.
Latimer recommends using medium-rare prime rib leftovers and making them perfect by only lightly heating the beef when making this recipe. (Suggestion: Make the prime rib the night before Mother’s Day.)
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Get the Eggs Benedict recipe below and top with a sprig of parsley to complete this restaurant-worthy meal.
Grab your favorite garnish, slice up some leftover prime rib and get cooking for the special woman in your life.
Prime Rib Eggs Benedict by Bake It With Love
Servings: 8Prep time: 20 minutesCook time: 25 minutes
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Ingredients
For hollandaise sauce
½ cup heavy cream4 large egg yolks1½ tbsp lemon juice1 tsp Dijon mustard (optional)
Add a little flair to the classic Eggs Benedict dish this Mother’s Day by incorporating prime rib into the staple dish. (Angela at Bake It With Love)
1-2 pinches cayenne pepper (optional)½ cup unsalted butter (melted)1 pinch each, salt & pepper (to taste)
For Eggs Benedict
1 tbsp white vinegar8 large eggs4 English muffins (split)
1 lb prime rib roast (portioned into 2 ounces per English muffin half)1 tbsp olive oil (extra virgin)fresh parsley (or chives, chopped)paprika (to taste)
Slowly drizzle your melted butter into the cream mixture and be sure to act quickly before removing it from the heat. (Angela at Bake It With Love)
Directions
Make the hollandaise sauce
Start a water bath by adding about 1-inch of water to a saucepan and placing a stainless steel or glass bowl that fits inside without touching the water. Bring the water to a simmer.
Pour the heavy cream, egg yolks, lemon juice, optional mustard, and optional cayenne pepper into the bowl. Let the mixture cook over the simmering water, whisking constantly, until it is thick enough to coat the back of a spoon. It should be at least 160°F (71°C).
Reduce the heat to low. Slowly drizzle the melted butter into the bowl, whisking constantly.
Remove from heat and season with salt and pepper to taste. Transfer the hollandaise to a new dish and cover it to keep it warm. Set aside.
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Poach the eggs
Bring 3-4 inches of water and vinegar to a boil in a large frying pan. Crack the eggs one at a time into the boiling water, but no more than 4 eggs at once (you will do 2 batches).
Let the eggs cook until the egg whites are set, but the yolk is still runny (usually 3-4 minutes). Remove the eggs from the water with a slotted spoon and transfer them to a paper towel-lined plate. Repeat with the remaining eggs.
Treat a lovely lady to this tasty breakfast staple with a twist, and top it off with a sprig of parsley to really give it that restaurant feel. (Angela at Bake It With Love; iStock)
Heat prime rib and assemble
Toast English muffins in a toaster or on a baking sheet under the broiler, just until the top is golden-brown.
Slice leftover prime rib into thin strips that will fold easily on top of your English muffins. Heat a skillet or grill pan over medium-high heat with a small drizzle of olive oil until the oil begins to shimmer.
Heat the prime rib portions briefly on each side, about one-minute each, just enough to fully warm the leftover meat.
Lay a slice of prime rib on top of the English muffin half. Then, top the prime rib with a poached egg and season with salt and pepper to taste. Spoon hollandaise sauce over the top of each egg. Garnish with fresh parsley or chives and a sprinkle of paprika.
This original recipe is owned by BakeitWithLove.com and was shared with Fox News Digital.
For more Lifestyle articles, visit www.foxnews.com/lifestyle.
Perri Ormont Blumberg is a contributing lifestyle reporter for Fox News Digital.
