When it comes to brunch, Eggs Benedict is king. Problem is, it usually isn't good eats. Host Alton Brown tears down the dish and rebuilds from the ground up.
Chef Anne Burrell reveals a big restaurant secret: with a few easy tricks, Eggs Benedict is much easier than it looks! Chef Anne shares her fail proof tips for perfect poached eggs and smooth and creamy hollandaise, plus easy homemade Strawberry-Raspberry Preserves. With Chef Anne by your side, you'll have a restaurant-quality brunch without breaking a sweat. Toast to easy elegance with a glass of Prosecco sparkling wine!
Ree Drummond makes her lower-carb eggs Benedict by placing perfectly poached eggs on a bed of kale sauteed in bacon grease and garlic, and she tops it with homemade hollandaise sauce.
Canned salmon is the perfect base for a crispy cake that takes eggs Benedict to the next level. It’s deliciously easy, especially when paired with a fast hollandaise sauce made in the blender.