Christmas Brunch Recipes: Prime Rib Eggs Benedict (+More Recipes Your Family Will Love!)
These Christmas brunch recipes feature sweet and savory brunch ideas that will make your holiday even more magical! Nothing says Christmas like a shared meal between family, and these recipes will have them savoring every bite. You'll love them so much you will want to make them year after year!
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Instructions
Making Hollandaise Sauce
Make 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 & pepper to taste. Transfer the hollandaise to a new dish and cover it to keep it warm. Set aside.
Making Poached 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 remaining eggs.
Prepare English Muffins and Prime Rib
Toast 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 (extra virgin) until the oil begins to shimmer.
Heat the prime rib portions briefly on each side, about 1 minute each, just enough to fully warm the leftover meat.
Assemble Eggs Benedict
Lay a slice of prime rib on top of English muffin half. Then, top the prime rib with a poached egg and season with salt & pepper to taste. Spoon hollandaise over the top of each egg. Garnish with fresh parsley or chives and a sprinkle of paprika.
Notes
Fresh eggs work best for poaching as they tend to spread less in the water.
Do not salt the water for this recipe, it will cause the eggs to spread more.
If working with older eggs, poach one at a time. Create a vortex by using a wooden spoon to swirl the water and drop the egg right in the middle (this keeps them from spreading).
To reheat hollandaise sauce microwave it for 10-second increments at 50% power, stirring each time, until warm.
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