Eggs Benedict
Show: Good Eats
Episode: Little Big Lunch: Eggs Benedict
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Average Rating:
Total Reviews: 34
Showing 31-34 of 34
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By finnishwahine_1...
Crystal Falls, 62
on June 19, 2010
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my husband and i both found this whole process interesting. we are going to start wth the muffins and work our way up to the hollindase sauce. but where or where do you score 2" deep muffin rings. i could find only from 1" to 7/8" deep. we found the can of geisha water chestnuts to fit the bill but i wrecked the first can trying to cut out the bottom. top came off easily of course but the bottom is a quandry. guess we will be eating lots of waterchestnuts here for the next week or two until we have 6 cans. really enjoy your shows. you are our fav!
By eli_baird_11207677
McKinney, TX
on June 18, 2010
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Cheryl- Alton used clean/old cans that he had cut the top and bottom off of. He mentioned "water chesnuts" were in one can.
By cherylmass
Fitchburg, MA
on June 18, 2010
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I wish I DVR's this episode. I missed the beginning and didn't see what Alton used for muffin tins. The 3 3/4 x 2 in. tall description in the online recipe doesn't look like what was used,seems that size was used for Alton's traditional English Muffins. The cans used in this episode looked much taller.
By kgheredia_5236015
Green Bay, WI
on June 17, 2010
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Alton makes whatever he is doing very interesting and extremely informative. I am going to try this over the weekend. Sunday is Father's Day and it may be the day to experiment. Well, maybe I should try it on a different day when I know I will be able to make it as efficiently as Alton! Thanks for the recipes and encouragement.