Mother’s Day Eggs Benedict

Photo of: Eggs Benny by Morris EastJennie Dobbs, owner of Morris East shares her simple recipes for homemade biscuits and hollandaise to make Eggs Benedict.

This easy-to-make version of hollandaise sauce eliminates the laborious task of whisking egg yolks — the blender does all the work! Top these delightfully buttery biscuits with poached eggs and your choice of meat or veggies. We suggest using The Pork Shop’s double-smoked side bacon or Meadowbrook Meat Market’s Chipotle pulled pork for a tasty twist on the classic ham Eggs Benedict.

Biscuit ingredients:

8 cups flour
1 cup corn meal
1/2 cup sugar
8 tbsp baking powder
2 cups butter
4 Eggs
4 cups Buttermilk


  1. Cut butter into dry ingredients.
  2. Add buttermilk, and eggs.
  3. Knead lightly and roll into 1 inch thick.  Cut into shapes.
  4. Bake from fresh or frozen.  425 degrees for 18-25 minutes.

Blender Hollandaise ingredients:

3/4 cup (1 1/2 sticks) unsalted butter
3 large egg yolks
2 tsp fresh lemon juice
1/2 tsp salt
Pinch of freshly ground black pepper


  1. Start by melting butter in a saucepan.
  2. Once butter is melted, separate eggs and put egg yolks inside the base of a blender.
  3. Turn blender on and slowly pour in the melted butter.
  4. Once butter has been combined, add lemon juice, salt and pepper.  Sauce should be thick, but still drizzle.  If a bit too thick, add a touch of water.
  5. Either transfer to a bain-marie on the stove or serve.

Yields 24 Biscuits

Recipe provided by: Jennie Dobbs, Morris East 
Click here to see the video from CTV Morning Live.

Photo of: Morris East at CTV Morning Live


Leave a Reply