Thank you for the trick of draining the whites before poaching the eggs. This was the first time I was successful in being able to poach eggs after years of trying everything, including using my Instant Pot! (for those of you reading: if you don't have vinegar, you can always use lemon juice, especially for eggs Benedict, where lemon juice is already in the Hollandaise sauce).
I've been draining the eggs too and it really works. I keep the drained part in the freezer. Thaw for breading shrimp or chicken strips for a light crunchy coating, especially using panko!
When I cook apples on the stovetop I add the peels to the pan. They release their pectine and a bit of colour into the sauce, so it takes on a lovely hue and luscious texture. Of course I fish them out and discard them before serving :)
I was at a friend's house one weekend morning and decided on Eggs Benedict but had some limes but no lemon. We did the Eggs SemiBenedict using a little lime instead of lemon. Surprisingly good.
I grew up eating “german” pancakes as a kid. I learned how to make them as an adult. I experimented with recipes and made up my own in the end. My recipe also uses 6 eggs but i also add melted butter and heavy cream to the batter and just vanilla with no other spices but i like the thought of adding nutmeg. I use my largest cast iron skillet preheated in the oven with more butter and nothing sticks. I love them with just butter and maple syrup.
I agree, using heavy cream in place of milk yields a richer, thicker pancake, plus I like the flavor better. And yes, nutmeg really makes this, but you should also add the lemon zest. They complement one another. I use my 12 Carbon Steel skillet and it comes out beautiful. NB- Be sure to put this lower than half way down in the oven. I neglected to do this once, and it puffed up into the broiler. Still tasted good, but removing it from the oven was much fun, and the presentation left a lot to be desired.
I don't understand why people come on here and try to tell you there is a better recipe! There aren't any better cooks than Bridget and Julia! Thanks for posting this recipe. I have tried every hollandaise sauce recipe out there and I never could get it to work, until now. You two are the best! If there is one positive to be said about being quarantined to my home it is browsing for recipes on You Tube and finding America's Test Kitchen!
You can do it a microwave. Egg yolks, lemon juice and soft, (not melted) butter in a bowl. Quick stir, Microwave for 20 seconds, stir, repeat 20, stir, repeat 20 et voila. May just need an extra 10 at the end but small timings and stir well or you get scrambled eggs! Works amazingly well and takes about 90 seconds in total..
I always used Betty Crocker's hollandaise recipe, which uses cold butter that slowly melts in the yolks on the double boiler. Takes a long time but I've never had it break.
I put the room temperature egg yolks in a warm blender, add the lemon juice salt and pepper, and with the blender running drizzle in boiling hot melted butter that's been heated in a Pyrex measuring cup. The hot liquid butter cooks the eggs and it thickens perfectly. It's easy and it's never failed me once.
I do that as well....but now instead of a blender, I use an immersion blender and a tall skinny container (my immersion blender came with one). It’s quieter and a heck of a lot easier to clean!
I love all the recipes! I cannot wait to make the Dutch pancake! I love the innovation of the hollandaise sauce! Wow! I remember when I had to whisk and whisk together the melted butter, but , now that recipe is great! I do work in the culinary industry and am very impressed! Cannot wait for next weekend to make a feast!
Today I made German pancakes using a different version. I made them in my cast iron skillet because I like the crispy bottom, flip it over so it becomes the top. A thing of beauty. Apples cooked on the stove with sugar and butter. Then cooked until the liquid from the apples reduced before adding the batter. Put skillet in preheated oven to bake. I like new/different recipes so I will try this variation although it uses two pans. But the eggs benedict looked very good. I'd like with homemade muffins or on waffles. I have seen this episode but had forgotten the egg straining tip. I've never had hollandaise sauce that wasn't from powder. My late husband made it often for asparagus as well.
I own the Breville Barista Express, and I have to say that it's a fantastic machine. I tend to be a coffee snob, and the ability to dial in the precise grind size, amount of coffee, and tamp pressure (which is manual), is what sets it apart for me. The only downside? For the life of me, I can't get the foam to the right consistency for latte art. It's probably something I'm doing wrong, but after 2+ years with the machine, I've tried every technique, and watched every TH-cam video I can find. I'm starting to think that it's actually the machine after all.
I have a love affair with hollandais sauce. I often use a short cut with a packet of Knorr hollandais mix but I add more butter and lemon juice to it. I also add smoked paprika when i want to use it as a sauce to drizzle over cedar or alder wood planked grilled salmon. The combination is ambrosia.
Best recipe I ever followed. everything turned out perfectly. Too bad you can’t see it or tasted. I finished it off with a slice ham a beefy tomato and a whole half of an avocado and pour the sauce all over. Thanks restaurants are done for me
A friend and I wanted to have Eggs Benedict one day when I was visiting. We found we didn't have a lemon but we did have limes. New taste sensation worked well. We also tried a change on the English muffin and used an everything bagel.
I like very thinly sliced honey ham over a Belgian waffle with the hollandaise sauce. The waffle needs to be slightly crispy on the outside. I love this recipe if only for the poached egg tutorial.
Eggs Benedict are one of the greatest inventions man has ever made. I could egg them for every meal. But first I'm going to try to make the German pancakes that was a show stopper. Thanks
I always keep this simple by making a hollindaise, by using mayonnaise as the base and adding capers adding water, and mixing well, heating in the microwave. Then adding squeezed lemon at the end.
Of course now you can poach a decent amount of eggs in the shell using a sous vide cooker! If you don’t mind waiting for the water to heat up, it’s even less messy without having to use vinegar (which I don’t want even a hint of in my eggs).
Thank you, thank you thank you!!! I have been wanting an easy recipe for eggs Benedict. I have never had them but heard they were awesome. I think I can try these and actually not ruin them.
Thanks, great instructional video, each could have been it's own. Worked as a "chef's assistant" (somebody has to peel the potatoes) at a country club, for things like Easter Breakfast it was all hands on deck to make poached eggs. Think there were 6 of us using the cooking pot warming pot method. Love espresso, surprised it could not be more automatic. Used the word Creme - not cream - reminds me of Cuban coffee. Dan Souza is a hottie who can cook for me anytime. Thought that German Pancake was a Panakuken.
My Mom used to make popovers from scratch. I never really watched her make but I know she had some cast iron popover pans. After watching this video I now know all the business she had to go through to make about 2 dozen popovers. I loved them with lots of butter and grape jelly.
I’ve watched the German pancake, Dutch baby video twice. I’ve got to try this. Or maybe watching is enough. Hmm, thank you test kitchen for showing us possible at home recipes.
I will be draining or straining my eggs from now on!! I've tried so many methods, mostly I swirl, then drop egg from a custard cup that is pretty even with water surface, but it is always really hit or miss. I will definitely be trying this. Maybe tonight, breakfast always tastes best to me around 2am lol. I'm a night owl & have never been able to eat when I first get up. I've always wanted to make a Dutch baby, & popovers, also Yorkshire pudding, but never have. Even bought a popover pan. I'll have to try this, but hope the "custard" bottom isn't too like undercooked egg. I need my eggs totally cooked. I love a perfect over medium where, if it's time just right, the top & bottom of yolk are a bit custardy with plenty of runny yolk. I've only ever made espresso with the stove top silver octagonal pot & a super cheapo electric maker. Good enough for me. The only time I'm am espresso connoisseur, is with chocolate covered espresso beans. I love them! Thanks so much for this and all y'alls videos! They are soooo helpful, & unbiased!
I want to be Julia or Bridget's son or father or husband or best friend or live in neighbor or whatever just for the experience of getting to eat all the incredible food that the two of them provide all the time. I'm ecstatic when I watch ATK. I have done some of the simpler recipes and their phenomenal but I'm not the best cook and maybe I'm a little bit lazy because I would really love it if Julia or Bridgitte were here for me. The eggs benedict look beyond phenomenal😊. Love you guys
I'm looking toward to making both of these for Easter Brunch! Thankful for all your hard work. I have a Lando-Lakes cook book that has similar recipe as this German pancake. But I use a 13/9 glass pan instead. We also make a butter lemon sugar sauce..we powder sugar the bottom,5 throw in some soft butter and squeeze lemon all over stir gently over hot pancake sprinkle on raspberries and whip cream. Yummy alternative.
I hate to disagree. I have owned 2 Jura fully automatic coffee makers. First the Z5 now the Giga 5. I have never had an issue with beans not dropping properly through the hopper. My Giga 5 also makes fantastic coffee beverages include true 3 layer macchiatos and I can control from the machine, my iPhone, or my iPad.
Poached eggs are easiest done sous vide, cook it in it's egg shell. Stunning results each and every time. No stress and you can cook for a big party without breaking a sweat.
For all you people whining that the German pancakes aren't really German, please understand this: The NAME is "German pancake." No one said they were "pancakes from Germany." Likewise, these are not actually "Dutch babies."
@@mjbaz1 In German it might be. Not sure. But the English name for the dish is German pancake. Or the English translation of the German name if you like.
I love your foolproof Eggs Benedict recipe. I would substitute lump crab meat and/or chopped lobster meat for Canadian bacon to make the dish more decadent.
What temp do we need to keep the sauce while cooking the eggs? Or should we do the eggs first, hold them in a bath and then make the sauce fresh just before we pull the ham and muffins to plate? Thanks in advance!
For my Poached Eggs, I have been draining the excess water from my Whites using a “Sieve” for over 20 years. (I also drain the excess water when making Meringue if my Eggs are “Fresh/New”) 😉 Thank goodness someone finally simplified the Hollandaise Sauce Recipe. Brilliant! Who doesn’t love Dan and his brilliant Food Science explanations? He reminds me of Alton Brown. Although, he was a little patronizing to Julia. (Asking if he lost her.) I almost fell off my chair Julia *20:40 😳🙄😂🤣🤦🏻♀️
Not sure I'll ever make a traditional benedict with hollandaise again... years ago I decided to forgo the poached egg and would just fry the whites for the egg portion, but would still make the hollandaise sauce. Now I just use a sunny side up egg and top it with a tsp butter & tsp lemon juice. Once the yolk breaks and mixes with the butter & lemon all of the flavors and textures are there.
The "Dutch Baby", is a winner . It is exactly like the one served at a the Original Pancake House in the Dallas -Plano, TX area . Looked for this more years than I will ever admit ! LOL It is awesome as is everything else they make . Karen
Julia and Bridget together is an experience all by itself.
Thank you for the trick of draining the whites before poaching the eggs. This was the first time I was successful in being able to poach eggs after years of trying everything, including using my Instant Pot! (for those of you reading: if you don't have vinegar, you can always use lemon juice, especially for eggs Benedict, where lemon juice is already in the Hollandaise sauce).
I've been draining the eggs too and it really works. I keep the drained part in the freezer. Thaw for breading shrimp or chicken strips for a light crunchy coating, especially using panko!
About nothing. Right.
I can't believe how easy and absolutely delicious this hollandaise sauce is.
When I cook apples on the stovetop I add the peels to the pan. They release their pectine and a bit of colour into the sauce, so it takes on a lovely hue and luscious texture. Of course I fish them out and discard them before serving :)
fav quote: "I want to shake the hand of the first person who said "you know what these poached eggs need? An egg sauce"
Yes, many thanks to Mrs. LeGrand Benedict and the Delmonico brothers!
The poached egg recipe is fantastic! I followed it to the letter and it worked every time. Job very well executed, thank you! 👍
Thanks Julia, Bridget and Dan. These recipes look very good. I plan to make both for my family.
I was at a friend's house one weekend morning and decided on Eggs Benedict but had some limes but no lemon. We did the Eggs SemiBenedict using a little lime instead of lemon. Surprisingly good.
I grew up eating “german” pancakes as a kid. I learned how to make them as an adult. I experimented with recipes and made up my own in the end. My recipe also uses 6 eggs but i also add melted butter and heavy cream to the batter and just vanilla with no other spices but i like the thought of adding nutmeg. I use my largest cast iron skillet preheated in the oven with more butter and nothing sticks. I love them with just butter and maple syrup.
I agree, using heavy cream in place of milk yields a richer, thicker pancake, plus I like the flavor better. And yes, nutmeg really makes this, but you should also add the lemon zest. They complement one another. I use my 12 Carbon Steel skillet and it comes out beautiful.
NB- Be sure to put this lower than half way down in the oven. I neglected to do this once, and it puffed up into the broiler. Still tasted good, but removing it from the oven was much fun, and the presentation left a lot to be desired.
Great show. I love the scientific information and explanations that go beyond, "just do it this way." Great fun and great recipes. Thanks.
I don't understand why people come on here and try to tell you there is a better recipe! There aren't any better cooks than Bridget and Julia! Thanks for posting this recipe. I have tried every hollandaise sauce recipe out there and I never could get it to work, until now. You two are the best! If there is one positive to be said about being quarantined to my home it is browsing for recipes on You Tube and finding America's Test Kitchen!
You can do it a microwave.
Egg yolks, lemon juice and soft, (not melted) butter in a bowl.
Quick stir,
Microwave for 20 seconds, stir, repeat 20, stir, repeat 20 et voila.
May just need an extra 10 at the end but small timings and stir well or you get scrambled eggs!
Works amazingly well and takes about 90 seconds in total..
@Jennifer Geist I agree 💗
That looks like the easiest Hollandaise ever!!! And that German pancake was incredible!
Best video ever...all my favorite foods...Eggs Benedict to die for...Perfect!!!!
I like Dan Souza- makes food chemistry easy to understand. I use his videos for class.
Maria Victoria Lucasan have you seen his series called “what’s eating dan?” It’s fantastic
Dan's great! 💕& So is everyone 💕
I always used Betty Crocker's hollandaise recipe, which uses cold butter that slowly melts in the yolks on the double boiler. Takes a long time but I've never had it break.
Oh , the German pancake presentation was outstanding !!!
Outstanding presentation with the eggs Benedict!
Thank you for finally doing hollandaise sauce. I love all your recipes please keep posting I can't wait to try the sauce!!
I put the room temperature egg yolks in a warm blender, add the lemon juice salt and pepper, and with the blender running drizzle in boiling hot melted butter that's been heated in a Pyrex measuring cup. The hot liquid butter cooks the eggs and it thickens perfectly. It's easy and it's never failed me once.
Sounds sorta like mayonnaise, but in a very good way :)
I definitely will use that method!
It Burns how do you warm your blender?
@@lucapeyrefitte6899 most likely by filling it with warm or even boiling water and letting sit for a bit before dumping it out.
I do that as well....but now instead of a blender, I use an immersion blender and a tall skinny container (my immersion blender came with one). It’s quieter and a heck of a lot easier to clean!
What an excellent tip for poaching the eggs, thank you!! Same goes for the hollandaise sauce! 😊
I love you people thanks for everything you do. I learn new recipes and discover new gadgets tested by your wonderful people. Keep up the great work
I have the cookbook. I’ve done the German pancake. After cooking apples, I pour batter in the pan around the apples then I bake. Delicious
The German pancake looks fabulous! Thanks for sharing! Cinnamon and apple...YUM!
I love all the recipes! I cannot wait to make the Dutch pancake! I love the innovation of the hollandaise sauce! Wow! I remember when I had to whisk and whisk together the melted butter, but , now that recipe is great! I do work in the culinary industry and am very impressed! Cannot wait for next weekend to make a feast!
Thank you for sharing this recipes, definitely I will have the German pancake before the debate tonight!!!!!!!!!!!!!
Julia is the best! Also, a little turmeric in a great addition to the sauce.
Thanks everyone for keeping the show going
Just discovered you- such great tips- thank you
These recipes will definitely the Brunch King/Queen. Total keeper. Thanks !
I ENJOYED WATCHING YOUR SHOW FOR A LONG TIME 👏 👏 👏 👏 👏 👏 HAPPY COOKING
Today I made German pancakes using a different version. I made them in my cast iron skillet because I like the crispy bottom, flip it over so it becomes the top. A thing of beauty. Apples cooked on the stove with sugar and butter. Then cooked until the liquid from the apples reduced before adding the batter. Put skillet in preheated oven to bake.
I like new/different recipes so I will try this variation although it uses two pans.
But the eggs benedict looked very good. I'd like with homemade muffins or on waffles. I have seen this episode but had forgotten the egg straining tip. I've never had hollandaise sauce that wasn't from powder. My late husband made it often for asparagus as well.
I own the Breville Barista Express, and I have to say that it's a fantastic machine. I tend to be a coffee snob, and the ability to dial in the precise grind size, amount of coffee, and tamp pressure (which is manual), is what sets it apart for me. The only downside? For the life of me, I can't get the foam to the right consistency for latte art. It's probably something I'm doing wrong, but after 2+ years with the machine, I've tried every technique, and watched every TH-cam video I can find. I'm starting to think that it's actually the machine after all.
I have a love affair with hollandais sauce. I often use a short cut with a packet of Knorr hollandais mix but I add more butter and lemon juice to it. I also add smoked paprika when i want to use it as a sauce to drizzle over cedar or alder wood planked grilled salmon. The combination is ambrosia.
I grew up with a recipe for a dutch baby pancake, but it was German and called Olflaf. Great recipe and so easy to make.
Can I just ask where have you been all my Life, America's Test Kitchen? So thankful for TH-cam Algorithms :-) :-) :-)
Now this was a good one you can use. As A breakfast guy this is on the list for sure. Poached eggs and a Dutch baby? Wow I can hardly wait to try it.
These ladies are Masters at their craft.🧐
My family is part German, but I've never seen one of those! Incredible! I might have to try that!
Best recipe I ever followed. everything turned out perfectly. Too bad you can’t see it or tasted. I finished it off with a slice ham a beefy tomato and a whole half of an avocado and pour the sauce all over. Thanks restaurants are done for me
Loved all three segments. Great recipes !
I have never made a successful Hollandaise sauce. I'm excited to try this!
A friend and I wanted to have Eggs Benedict one day when I was visiting. We found we didn't have a lemon but we did have limes. New taste sensation worked well. We also tried a change on the English muffin and used an everything bagel.
I 💕 ATK, everything you make is incredible, and such wonderful tips on products/ appliances! Thank you!
I'm going to try both of these recipes. Thank you thank you!
I’m so excited to make eggs Benedict now🎉
I really like you both and country kitchen… Thank you very much😊🇺🇸
Both of the recipes were wonderful, I was totally impressed with German pancake, wow, thanks
Simple sauce that keeps and an amazing German pancake, Wow, Thanks!
Amazing 4k quality! Keep up the great work.
I like very thinly sliced honey ham over a Belgian waffle with the hollandaise sauce. The waffle needs to be slightly crispy on the outside. I love this recipe if only for the poached egg tutorial.
Sounds delicious...
I think I'll make that today
O 😋 yummy!
😱😱😱 I am definitely making the sauce tomorrow morning! I was too scared to make it at home but I think I can now, THANK YOU THANK YOU THANK YOU!
Eggs Benedict are one of the greatest inventions man has ever made. I could egg them for every meal. But first I'm going to try to make the German pancakes that was a show stopper. Thanks
I really want to try that humongous Dutch Baby. Super impressive! I live alone. Guess I'll be eating it for a week.
I always keep this simple by making a hollindaise, by using mayonnaise as the base and adding capers adding water, and mixing well, heating in the microwave. Then adding squeezed lemon at the end.
Wow that German Pancake is a show stopper
Eggs Benedict + popped collar = a thumbs up from this guy 👍
I'm gonna try this! It looks luxurious and super yummy.
Of course now you can poach a decent amount of eggs in the shell using a sous vide cooker! If you don’t mind waiting for the water to heat up, it’s even less messy without having to use vinegar (which I don’t want even a hint of in my eggs).
Thank you, thank you thank you!!! I have been wanting an easy recipe for eggs Benedict. I have never had them but heard they were awesome. I think I can try these and actually not ruin them.
Thanks, great instructional video, each could have been it's own. Worked as a "chef's assistant" (somebody has to peel the potatoes) at a country club, for things like Easter Breakfast it was all hands on deck to make poached eggs. Think there were 6 of us using the cooking pot warming pot method. Love espresso, surprised it could not be more automatic. Used the word Creme - not cream - reminds me of Cuban coffee. Dan Souza is a hottie who can cook for me anytime. Thought that German Pancake was a Panakuken.
That German Pammy cake though, OH MY Goo'nesst !
I've made Julia Child's blender hollandaise hundreds of time and never once broke the sauce. It's foolproof.
My Mom used to make popovers from scratch. I never really watched her make but I know she had some cast iron popover pans. After watching this video I now know all the business she had to go through to make about 2 dozen popovers. I loved them with lots of butter and grape jelly.
I’ve watched the German pancake, Dutch baby video twice. I’ve got to try this. Or maybe watching is enough. Hmm, thank you test kitchen for showing us possible at home recipes.
Fantastic brunch recipes! Thanks!
Love your show! You two come up with wonderful recipes! THANK YOU!!!
I will be draining or straining my eggs from now on!! I've tried so many methods, mostly I swirl, then drop egg from a custard cup that is pretty even with water surface, but it is always really hit or miss. I will definitely be trying this. Maybe tonight, breakfast always tastes best to me around 2am lol. I'm a night owl & have never been able to eat when I first get up.
I've always wanted to make a Dutch baby, & popovers, also Yorkshire pudding, but never have. Even bought a popover pan. I'll have to try this, but hope the "custard" bottom isn't too like undercooked egg. I need my eggs totally cooked. I love a perfect over medium where, if it's time just right, the top & bottom of yolk are a bit custardy with plenty of runny yolk.
I've only ever made espresso with the stove top silver octagonal pot & a super cheapo electric maker. Good enough for me. The only time I'm am espresso connoisseur, is with chocolate covered espresso beans. I love them!
Thanks so much for this and all y'alls videos! They are soooo helpful, & unbiased!
I want to be Julia or Bridget's son or father or husband or best friend or live in neighbor or whatever just for the experience of getting to eat all the incredible food that the two of them provide all the time. I'm ecstatic when I watch ATK. I have done some of the simpler recipes and their phenomenal but I'm not the best cook and maybe I'm a little bit lazy because I would really love it if Julia or Bridgitte were here for me. The eggs benedict look beyond phenomenal😊. Love you guys
I'm looking toward to making both of these for Easter Brunch! Thankful for all your hard work. I have a Lando-Lakes cook book that has similar recipe as this German pancake. But I use a 13/9 glass pan instead. We also make a butter lemon sugar sauce..we powder sugar the bottom,5 throw in some soft butter and squeeze lemon all over stir gently over hot pancake sprinkle on raspberries and whip cream. Yummy alternative.
Love that hollandaise trick, Julia 💖💚💛♥💟💙💜
I hate to disagree. I have owned 2 Jura fully automatic coffee makers. First the Z5 now the Giga 5. I have never had an issue with beans not dropping properly through the hopper. My Giga 5 also makes fantastic coffee beverages include true 3 layer macchiatos and I can control from the machine, my iPhone, or my iPad.
Wow! Looks delicious I will make this.
Always love watching your videos! If I worked there I’d be 400 lbs! You food always looks great!
Poached eggs are easiest done sous vide, cook it in it's egg shell. Stunning results each and every time. No stress and you can cook for a big party without breaking a sweat.
For all you people whining that the German pancakes aren't really German, please understand this:
The NAME is "German pancake." No one said they were "pancakes from Germany."
Likewise, these are not actually "Dutch babies."
And I thought in Germany a pancake was called a 'Pfannkuchen'.
@@mjbaz1
In German it might be. Not sure. But the English name for the dish is German pancake. Or the English translation of the German name if you like.
😆
I love your foolproof Eggs Benedict recipe. I would substitute lump crab meat and/or chopped lobster meat for Canadian bacon to make the dish more decadent.
Weekend eggs Benedict are becoming a habit here. Super good recipe.
I am marking the Bismarck today. Thanks for the 🍎 tip!
Best! The German Pancake is like Chef John's Popovers. Thanks!
I love the look of the eggs benedict breakfast so much. I definitely have to make the German Pancake with the Apples added to it.
I make mine in an Iron Skillet. I'll have to try this other cooking method and the apple topping :)
This was very helpful!
Ooohhh! Looks so easy good , I’m gonna have to try it!
What temp do we need to keep the sauce while cooking the eggs? Or should we do the eggs first, hold them in a bath and then make the sauce fresh just before we pull the ham and muffins to plate? Thanks in advance!
Oh yes, next Saturday I'm going to do those poached eggs and sauce for my ladies champagne breakfast! Thank you so much.
For my Poached Eggs, I have been draining the excess water from my Whites using a “Sieve” for over 20 years. (I also drain the excess water when making Meringue if my Eggs are “Fresh/New”) 😉 Thank goodness someone finally simplified the Hollandaise Sauce Recipe. Brilliant!
Who doesn’t love Dan and his brilliant Food Science explanations? He reminds me of Alton Brown. Although, he was a little patronizing to Julia. (Asking if he lost her.) I almost fell off my chair Julia *20:40 😳🙄😂🤣🤦🏻♀️
That made me soooooo hungry. Thank you 💗
The best recipe for eggs Benedict on a Saturday midmorning breakfast after a 5 mile run or swimming in the ocean, must be a dream😊
You people rock!! Always the best
Great hollandaise! Reminds me of the original Fanny Farmer recipe....
I will try all!! Love German pancakes!!😋
Just an amazing breakfast how to!
Great vid. Like always. Delicious.
Is the butter salted? Thanks for your absolutely beautiful videos.
Omg the pankake looks beautiful
Not sure I'll ever make a traditional benedict with hollandaise again... years ago I decided to forgo the poached egg and would just fry the whites for the egg portion, but would still make the hollandaise sauce. Now I just use a sunny side up egg and top it with a tsp butter & tsp lemon juice. Once the yolk breaks and mixes with the butter & lemon all of the flavors and textures are there.
MAM, U EXPLAINED IT VERY WELL. I AM GONNA TRY TOMORROW MORNING. 👍
Mmm - will definitely make that German pancake! Thanks for the great tips to making the best poached eggs for Eggs Benedict with Hollandaise sauce :)
The "Dutch Baby", is a winner . It is exactly like the one served at a the Original Pancake House in the Dallas -Plano, TX area . Looked for this more years than I will ever admit ! LOL It is awesome as is everything else they make . Karen
Marry me !!! You and your show is beyond AWESOME !! Thank you !