Kicking off your weekend brunch with this beautiful eggs benedict served with sundried tomato basil scones, a lemony arugula salad piled high with perfectly poached eggs finished with a silky smooth basil hollandaise. A bright and refreshing Mother’s Day Brunch done right!
One of our favorite things to do this time of year when the flowers start to bloom and the sun is shining is host a weekend brunch for our family or go out with the girls and enjoy a few cocktails ordering our favorite brunch dishes and just catching up.
This Mother’s Day we decided to make our mom a vegetarian eggs benny that highlights fresh produce coming into season with a beautiful arugula salad. A simple yet elegant salad that gets piled high on our sundried tomato basil scones dressed with olive oil and lemon, perfectly ripe cherry tomatoes for a wonderful spin on the classic eggs benedict.
Instead of using English muffins we baked fresh warm and crumbly sundried tomato basil scones to make this brunch that much more special and to show mom how much we love her. Get the recipe here for our quick & easy gluten free savory scones https://thecommunalfeast.com/2020/05/sundried-tomato-basil-scones/
Lets talk about the hollandaise sauce! Its so good and ties perfectly with the sundried tomato basil scones. Decadent lemony basil hollandaise that is rich and silky smooth. For this recipe we opted to use the food processor instead of making it by hand which saves time and energy especially if your cooking Mother’s Day brunch for a few family members. Its easy to make and keeps the sauce from breaking plus it helps to combined the fresh basil by evenly distributing the flavour throughout the sauce.
To all you wonderful moms out there, Happy Mother’s Day!
Let us know if you plan on making this for Mother’s Day and tag us on Instagram!