Mother’s Day brunch is tricky. You want to honor Mom with something luxurious, but it can’t be so elaborate you’re stuck fussing in the kitchen while she nurses a mimosa out in the dining room. Eggs Benedict is the kind of celebration dish that seems intimidating, but here in the Chowhound Test Kitchen we came up with four variations that only look complicated.
Go with a classic version made easy with blender hollandaise, or step it up with seared steak and béarnaise, fresh crab and lemon-chive biscuits, or asparagus and leeks with a French goat cheese sauce. Mom will love how they taste. Even better, she’ll love the way you put it all together without stressing over Mother’s Day brunch.
If you don’t think you can get the hang of poaching eggs, you can try this hack that has you gently bake the eggs in a muffin tin—or just compromise with our Egg-in-a-Nest Benedict Sandwiches recipe—but it’s really not as hard you might think. Check out our how-to video for a walk-through if you need it:
And remember, you can hold poached eggs in the fridge for a day or two, which gives you plenty of time to practice, and makes things even easier on the day of, so you can spend it as it should be: hanging out with your mom.
Not only can all the component parts of this breakfast be made ahead, but the hollandaise comes together in a blender, no whisking required! Get our Classic Eggs Benedict recipe.
Similarly, the béarnaise sauce in this recipe is finished in the blender, and the ham is swapped out for steak for an even more substantial brunch. Get our Steak and Eggs Benedict with Béarnaise Sauce recipe.
Toasting English muffins is easy, but making simple, free-form lemon-chive biscuits isn’t much more difficult. They make a particularly lovely partner for delicate, sweet crab meat and that buttery blender hollandaise. Get our Crab Benedict on Lemon-Chive Biscuits recipe.
If your mom doesn’t eat meat (or was always telling you to eat your veggies), make her this vegetarian Benedict with fresh spring asparagus and a rich goat cheese and mustard sauce that’s a snap to put together. Get our Asparagus Benedict with Chèvre-Dijon Sauce recipe.
Photos by Chris Rochelle for Chowhound.