Just in time for Mother's Day brunch, here is a twist on the traditional Eggs Benedict. It was fun to explore the farmer's market for early spring vegetables. I've never cooked with fiddlehead ferns before so decided to give them a try and combined them with delicious morel mushrooms. Hollandaise sauce is always an elegant addition to eggs, fish and vegetables and mine is inspired by a Jane Grigson recipe. I've decreased the butter and increased the lemon juice.

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