In our family Mother’s Day has always been a day of conflict and tears over who gets to make what for mom and who gets to be the “Queen of the Kitchen”. After having to suffer through this every year our mom decided to make it easier on everyone and simply have a good bagel with lox for brunch (at this point we lived in Manhattan and every corner had a deli serving this exact dish, it was pure genius). Now that we have grown up, we can handle a little more pressure to make the perfect mother’s day breakfast-in-bed. However, Mother;s Day is a day to celebrate the women who raised us not stress over an overly complicated breakfast. Thus, with some help our dad we have crafted the perfect breakfast for Mama J: Bagels with Lox, Easy Eggs Benedict, and Black Coffee (mom’s favorite).
For the Bagels and Lox (the little one’s job):
- 1 salt bagel (cut in half and toasted)
- plain cream cheese
- 2 pieces of smoked salmon
- 1 tablespoon of drained capers
- 1/4 of a medium white onion (roughly chopped)
To assemble, spread the cream cheese onto each bagel half. Sprinkle the each half with chopped onion and capers to your taste. Cover each side with a piece of smoked salmon.
For the Eggs Benedict (Juji’s job):
- 2 eggs
- 2 slices of Canadian bacon
- 1 english muffin
- 2 egg yolks
- 2 teaspoons of water
- 2 teaspoons of lemon juice
- salt and pepper
Start with the hollandaise sauce, for this we used a recipe which is super easy to follow. Whisk the egg yolks, water, and lemon juice in a small saucepan until pale yellow and frothy. Place the saucepan and heat on low, continue whisking. When the bottom of the pan is visible through the strokes of the whisk quickly remove from heat and transfer the sauce to a small clean bowl. Set aside. Fill a large sauté pan with water and place over medium high heat. While waiting for the water to boil, toast the english muffin. In a separate pan, brown the bacon over medium heat; once finished remove the pan from heat and set aside. Crack the eggs into two small bowls, carefully to avoid breaking their yolks. When the water reaches a boil slide the eggs into the water one at a time. Using a slotted spatula carefully flip the eggs when the yolk is almost completely clouded (there should still be a small brightly colored circle at the top). Cook the eggs for another 30 seconds to a minute (depending on how cooked you like them). Using the spatula or a slotted spoon carefully remove the poached eggs from the water and place on a plate covered with a paper towel or dish cloth. Assembly. Place the two halves of the english muffin on a plate; top each with a piece of Canadian bacon. Carefully transfer the poached eggs from the towel to your plate, they are slippery (try to avoid breaking the egg and making a yellow mess). Finally, divide your hollandaise between the two halves and salt and pepper to taste.