A scrumptious Mother's Day brunch recipe featuring eggs Benedict with succulent prime rib.

Serve prime rib at brunch with this recipe that will impress guests at any occasion.

Angela Latimer, a Minnesota-based cookbook author and recipe developer/blogger, stated that Eggs Benedict has always been a special brunch recipe in her family, and the prime rib version makes it even more amazing.

To make this recipe perfect, Latimer suggests using medium-rare prime rib leftovers and lightly heating the beef. (Suggestion: Prepare the prime rib the night before Mother's Day.)

To complete this restaurant-worthy meal, obtain the Eggs Benedict recipe and garnish with a sprig of parsley.

Cook a special meal for the woman you love by grabbing your favorite garnish, slicing up some leftover prime rib, and getting started in the kitchen.

Prime Rib Eggs Benedict by Bake It With Love

Servings: 8Prep time: 20 minutesCook time: 25 minutes

Ingredients

For hollandaise sauce

• ½ cup heavy cream
• 4 large egg yolks
• 1½ tbsp lemon juice
• 1 tsp Dijon mustard (optional)

• 1-2 pinches cayenne pepper (optional)
• ½ cup unsalted butter (melted)
• 1 pinch each, salt & pepper (to taste)

For Eggs Benedict

• 1 tbsp white vinegar
• 8 large eggs
• 4 English muffins (split)

• 2 ounces of prime rib roast per English muffin half (1 lb)
• 1 tbsp olive oil (extra virgin)
• fresh parsley (or chives, chopped)
• paprika (to taste)

Directions

Make the hollandaise sauce

To start a water bath, add about 1 inch of water to a saucepan and place a stainless steel or glass bowl inside without touching the water. Then, bring the water to a simmer.

Combine heavy cream, egg yolks, lemon juice, optional mustard, and optional cayenne pepper in a bowl. Cook the mixture over simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. Ensure it reaches a temperature of at least 160°F (71°C).

Gently pour the melted butter into the bowl while whisking continuously.

Remove from heat and season with salt and pepper. Transfer the hollandaise to a new dish and cover it to keep it warm. Set aside.

Poach the eggs

In a large frying pan, heat 3-4 inches of water and vinegar until it boils. Add eggs to the boiling water, one at a time, up to a maximum of 4 eggs per batch.

Cook the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Remove them from the water with a slotted spoon and place them on a paper towel-lined plate. Repeat with the remaining eggs.

Heat prime rib and assemble

Toast English muffins in a toaster or under the broiler until the top turns golden-brown.

Thinly slice leftover prime rib and place it on top of English muffins. Heat a skillet or grill pan over medium-high heat with a small amount of olive oil until it shimmers.

Briefly heat the leftover prime rib portions on each side for about one minute to fully warm the meat.

Place a slice of prime rib on top of an English muffin half. Add a poached egg on top and season with salt and pepper. Drizzle hollandaise sauce over the eggs and garnish with fresh parsley or chives and paprika.

This recipe belongs to BakeitWithLove.com and was made available to Planet Chronicle Digital.

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