Whether it’s Mother’s Day or a get-together with loved ones, bring prime rib to your brunch table with these great recipes that are sure to wow a crowd.
“Eggs Benedict has always been a special brunch recipe in my family, but this prime rib version makes it even better,” says the Minnesota-based cookbook author and recipe editor at BakeitWithLove.com said developer/blogger Angela Latimer.
Latimer recommends using leftover prime rib, medium-rare, and only lightly cooking the beef for this recipe to perfection. (Suggestion: Make prime rib the night before Mother’s Day.)
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Check out our Eggs Benedict recipe below and top with a sprig of parsley to complete this restaurant-worthy meal.
Grab your favorite side dish, slice up some leftover prime rib, and make a meal for the special woman in your life.
Prime Rib Eggs Benedict by Bake It With Love
Servings: 8
Preparation time: 20 minutes
Cooking time: 25 minutes
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material
for hollandaise sauce
- 1/2 cup fresh cream
- 4 large egg yolks
- 1 and 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard (optional)
This Mother’s Day, add a little flair to the classic Eggs Benedict dish by incorporating prime rib. (Angela at Bake It with Love)
for eggs benedict
- 1 tablespoon white vinegar
- 8 large eggs
- 4 English muffins (divided)
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- 1 pound prime rib roast (divided into 2-ounce pieces between half English muffins)
- 1 tablespoon olive oil (extra virgin)
- fresh parsley (or chopped chives)
- Paprika (optional)
Slowly pour the melted butter into the cream mixture, making sure to work quickly before removing from the heat. (Angela at Bake It with Love)
direction
make hollandaise sauce
Add about 1 inch of water to the pot, place a stainless steel or glass bowl that will fit inside without touching the water, and start the water bath. Bring the water to a boil.
Pour the heavy cream, egg yolks, lemon juice, optional mustard, and optional cayenne pepper into a bowl. Cook the mixture over boiling water, whisking constantly, until thick enough to coat the back of a spoon.Must be at least 160°F (71°C) or higher.
Reduce heat. Slowly pour the melted butter into the bowl, whisking constantly.
Remove from heat and season with salt and pepper. Transfer the hollandaise to a new plate and cover to keep warm. Let’s set it aside.
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Poached egg
Bring 3 to 4 inches of water and vinegar to a boil in a large skillet. Crack the eggs into the boiling water, one at a time, but no more than four at a time (do this in two batches).
Cook the eggs until the whites are set, but the yolks are still runny. (usually 3-4 minutes). Remove eggs from water with a slotted spoon and transfer to a plate lined with paper towels. Repeat with remaining eggs.
Treat your lovely lady to a delicious breakfast classic with a twist, and top it with a sprig of parsley for a restaurant-like feel. (Angela, Bake It With Love; iStock)
Heat and assemble the prime rib
Toast the English muffins in the toaster or on a baking sheet under the broiler until golden brown.
Slice leftover prime rib into thin strips and easily fold over English muffins. Heat a frying pan or grill pan over medium heat, pour in a little olive oil and heat until the oil starts to shimmer.
Cook the prime rib briefly, about 1 minute on each side, just enough to warm the remaining meat completely.
Place prime rib slices on top of half of the English muffins. Next, top the prime rib with the poached egg and season with salt and pepper. Spoon hollandaise sauce over each egg. Garnish with fresh parsley or chives and a sprinkle of paprika.
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This original recipe is owned by BakeitWithLove.com and was shared with Fox News Digital.
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