On Mother’s Day, my brothers and sister loved to make a special breakfast for Mom. Eggs Benedict was her favorite! Dad was the organizer, but it was up to the five of us kids to be the chefs.

Over the years our Hollandaise Sauce improved, and we started changing up the recipe. My nephew Edmund came up with the idea of adding Wild Shrimp Burgers to the mix and now this recipe is a family favorite! Serve with a glass of cold champagne and kiss your Mom!

• 4 Capt. Denis’ Wild Shrimp Burgers™
• 2 English Muffins (4 halves)
• 4 large eggs
• Soft goat cheese
• 1 Tablespoon unsalted butter (to sauté burgers)
• 1 ripe avocado (to top, optional)

• 4 tablespoons unsalted butter, (cut into 1/2-inch chips
• 4 egg yolks
• 1 tablespoon cold water
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• Pinch of cayenne

Start with sautéing the Wild Shrimp Burgers™ (from frozen) with
a tablespoon of butter, over medium heat, for approx. 9 minutes per
side. Make sure the center is cooked all the way through for best
flavor and texture.

In a small heavy skillet, melt the butter over medium heat, stirring so that it melts completely without browning. Remove the skillet from the heat and cover tightly to keep the butter warm. Combine the egg yolks and water in an enameled or stainless-steel saucepan and beat vigorously with a wire whisk until foamy. Place the pan over low heat and continue whisking until the mixture thickens and doubles in volume. Do not let the egg yolks come anywhere near a boil. If necessary, lift the pan off the heat from time to time to cool it. Still whisking constantly, pour in the warm butter very slowly and continue to whisk until the sauce thickens. Beat in the lemon juice, pepper, salt and cayenne. Serve at once, or keep warm in the pan set over a bowl of hot water