eggs benedict | Food Network

Showing 221 - 230 of 241 results for eggs benedict

View: Best Match Rating

Best Brunch Ever

Episode | From: The Kitchen

Jeff Mauro has lovingly compiled his go-to brunch favorites. He revisits the other hosts' recipes and creates a Corned Beef Hash Brown Muffuletta that's to die for! Katie Lee Biegel fires up a Smoked Salmon Breakfast Pizza, and Sunny Anderson gets decadent with her Crazy Rich Chicken and Waffles. Guest chef Patrick Connolly impresses with Banana Bread French Toast with Peanut Butter Mousse topping. Jeff dishes up his Corned Beef Hash Benedict with gooey, cheesy Mornay sauce, and Geoffrey Zakarian's Lucky Green Baked Eggs are a huge hit.

That's So Easy

Episode | From: Let's Eat

Let's Eat tackles recipes that sound difficult but are surprisingly easy to make. Jamika Pessoa takes the dread out of bread with her simple recipe for No-Mess Cinnamon Bread In A Bag. Stuart O'Keeffe conquers Easy Eggs Benedict for a crowd, and Vivian Chan has a mess-free tip for slicing watermelon. Later, Brandi Milloy shares a two-ingredient recipe for the World's Easiest Chocolate Mousse served in a Cookie Bowl, and Vivian makes a perfect sip and snack combo, refreshing Sangria and Fruit Salsa with Sweet Heat Pie Chips.

The Brunch Bunch

Episode | From: Food Paradise

It's Sunday Funday every day in Food Paradise so we're checking out the most extreme brunch spots in the United States! First, there's a doughnut burger that's bringing both sweet and savory to California and a restaurant in Arizona that offers a Bloody Mary with more options than a new car. We're indulging our sweet tooth with cookie pancakes in New Jersey, playing jazz with chicken and biscuits in Virginia and pairing chicken with funnel cakes in Washington, DC. Next, we're getting steak and eggs in pizza form in Detroit before smothering biscuits with mac and cheese in Orlando. Finally, we're enjoying brunch by the bay with Fried Oysters Benedict on Hilton Head Island.

The South Carolina Coast

Episode | From: Beach Bites with Katie Lee

A number of quaint beach towns along the South Carolina coast are leading a revolution in Lowcountry cuisine, and Katie Lee finds the best beach bites in Sullivan's Island, Mt. Pleasant, Isle of Palms and Folly Beach. She starts at a hot spot that's elevating the classic Lowcountry boil by turning it into chowder. She also discovers a restaurant that lures skeptics in with typical beach fare and flips the script with perfect Korean cuisine. A breakfast pit stop converts Katie into a devotee after she samples crab cakes eggs Benedict and banana bread French toast. And it's not a visit to the Lowcountry without fresh shrimp, fried chicken, a cocktail and some gelato!

Charleston

Episode | From: Hungry Detective

The Hungry Detective hits the streets of Charleston to investigate Low Country cuisine and the best off-the-beaten path BBQ. He begins his investigation by tracking down Jeff Allen, the food writer for the Charleston city paper. With Jeff as his informant, Chris learns about a locals-in-the-know restaurant way off the beaten path called Bowens Island. Here Chris uncovers roasted oysters served on a shovel, and a local concoction of shrimp, crabs, sausage and corn known as Frogmore Stew. Next, Chris shows us how to stake out the suburbs for good breakfast bargains as he heads to the Mount Pleasant suburb and the Charleston Café. Here he finds a family-run restaurant serving up delicious breakfasts with Southern twists like shrimp and grits and Southern Benedict, a variation on eggs Benedict made with fried green tomatoes. While still in Mount Pleasant, Chris discovers the Boulevard Diner, another hidden gem featuring unique appetizers such as fried pickles, crab cake sliders and a sundae made from chili, cheese and sour cream. Next, while sightseeing, Chris gets a hot tip from a local rickshaw driver about Fig, an upscale restaurant that encourages patrons on a budget to come in just for dessert. Fig’s specialty? Carolina Gold Rice Pudding. Finally, Chris shares a hot tip: look for archived articles online that appeared in the city’s weekly paper. Objective articles written by bona fide food writers are a better bet than the paid listings often found in the back of local papers. He refers back to an article about Charleston BBQ entitled "Chucktown ‘Q" written by Jeff Allen. This leads Chris to the One of a Kind Smokehouse, which uses pecan wood to smoke their meat.