Latest recipes

Eggs Benedict Bonanza

Eggs Benedict Bonanza

Tips for serving the brunch staple when hosting guests

Happy Eggs Benedict Day!

Avid brunchers are well aware that this dish is nothing short than fantastic. A culinary chameleon, it can transform itself into eggs Florentine, eggs Provençal, eggs Blackstone, and the list goes on.

While the original consists of an English muffin, ham, poached egg, and classic hollandaise sauce, this version doesn't tickle everyone's fancy. Instead of insisting on the tradition, mix it up when hosting a brunch of your own, with options for all.

If you're hosting vegetarians, replace the ham with spinach or salmon. For fish lovers, sub in a crabcake for the English muffin, and for heartier eaters, place the egg atop a biscuit and add a sausage patty — hey, it's your party.

Make the idea even more whimsical and host a breakfast for dinner party. Make Bellinis and mimosas the drink of choice and have guests bring their favorite add-ins to swap with other guests.

Create a fun, interactive, and super egg-citing atmosphere, so friends and family will want to try it after they leave your party!


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


How to Make Eggs Benedict Step by Step

Eggs Benedict, it&aposs the brunch classic that always impresses, and it&aposs easier to make than you might think. We&aposll show you how to do it.

You might think making a classic Benny is beyond you, but break it down, and it&aposs just a few basic parts: toast, ham, poached eggs, and hollandaise. Nothing to intimidate, right?

Ultimately, conquering brunch with Benedict depends on doing two of these four things really well: poaching the eggs and rocking the hollandaise. Master these two make-or-break techniques and your Benedicts will rule brunch forever.

Eggs Benedict Step-by-Step

Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer (rather than a jhard boil). Crack the egg first into a separate container. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Check out more tips on How to Make Poached Eggs.

Don&apost be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. The secret? A double-boiler and a Thermos! The double-boiler ensures the eggs won&apost scramble as they heat, and the Thermos holds the sauce at the optimum temperature until brunch is served.

Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise doesn&apost like to be rushed. Take the time to make sure each step is done before moving on.

No double boiler? No worries. Chef John makes his hollandaise without one. He does it in a metal bowl over a direct flame. Watch his video, Chef John&aposs Hollandaise Sauce, and you&aposll see how to keep the sauce from breaking. He&aposll also show you what to look for that signals your egg yolks are just right.

Of course, if you&aposre seeking the quickest, easiest way to make Hollandaise sauce, break out the blender. We have a video for Blender Hollandaise Sauce, too. This blended sauce won&apost separate or break.

But no matter how you make it, Chef John&aposs most important piece of advice remains relevant: Attack your sauce with confidence because "a hollandaise can sense fear."

Building Your Benedict

Now let&aposs get creative. English muffins are, of course, the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce.

But don&apost get too stuck on English muffins. In fact, plain ol&apos toast is often cited as the original bread for eggs Benedict -- and really any toasted bread is excellent, from focaccia to challah. Would this include French toast? Mais oui! Even biscuits? Oh yes. For that matter, you could make a compelling case for laying down a base of hash browns.

A slice of Canadian bacon often comes next. But again, substitutions are the name of the game. Leftover holiday ham is always a popular option, as are other members of the ham family: bacon, pancetta, and prosciutto. Sometimes seafood gets the call -- smoked salmon, fresh crab (or crab cakes), scallops. What about a sausage patty? Oh yes. For a vegetarian extravaganza, try lightly fried firm tofu, or spinach, asparagus, artichokes, avocado, tomato, or just melted cheese.

And last? Top it off with your sexy, silky hollandaise. Or don&apost. There are plenty of recipes that forgo the hollandaise.


Watch the video: Eggs Benedict (October 2021).