Eggs Benedict and Eggs Royale Recipe

[@Demi_48]

As a girl trying to recover from anorexia this has become my comfort channel very quickly

[@lisamckay5058]

Sending healing thoughts and hugs to you, too. ❤

[@andycooksbackofhouse]

We're so glad you're here, food can be such a beautiful part of life and it's something we both bond over. All the best for your recovery!

[@GringoLoco1]

Best wishes, Demi

[@antiwokehuman]

Damn. As a med student, i know how difficult it is. But i’ve also seen how rewarding the struggle can be if you stick till the end. Good luck to you

[@darroldvaughn1843]

You Don't Ever Need A Diet , Keep Shining Bright Wonderful..

[@chichibangbang3667]

Katelyn: Perfect, Chef Andy: Just like you, Babe Aww... Brekky with Andy and Katelyn

[@thetattedpharmacist3215]

I’m with Andy on this, butter always first on toast, no matter what else you’re putting on it. Salted butter at that. Especially with a sweet topping going on such as jam or preserves ❤

[@cameronsmith799]

Yes please on the Caitlin cooking and Andy asking the Q's!!

[@Mariella-gd6wr]

@@cameronsmith799 that would be fun 😜

[@lisamckay5058]

She did a great job baking bread!

[@masonlont662]

Wholesome moment “I cooked one of your recipes whilst you were away” ❤❤

[@SpoonsnStrings25]

Morning! "Kitchen tips with Andy -- Fixing it with Andy".... great idea! Huge Fan of you two!!!

[@DerekBolli]

I used to make hollandaise sauce with a stick blender on friday nights and have it in the fridge for eggs benedict on saturday morning or sunday morning. Might start doing it again 🙂

[@PKDionysus]

10:39 I nearly spat out my coffee, Chef. Yo! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 Sick, grumpy Andy is hil🤣🤣🤣🤣

[@blahblahblahblech]

A video or series on plating would be awesome! I love your content. Thanks for producing authentic content in a laid back way. Cooking doesn't need to be strict. It can be casual and you do it very well

[@SuperMagnumguy]

Outstanding videos Andy. So glad I found your channel. No pretentiousness, right down to earth, Spot on teaching which I thank you for, Keep em up mate. Your books on its way. 👍

[@risingphoenix01]

"You're wrong", and that's when the fight started your Honour! 🤣😂😋 Thank you so much Andy, my wife looks at me like I'm an alien when I say my ham needs to be at least room temp, I hate the hot and cold sensation for my eggs bene, it's just 10 ways wrong. Love the channel

[@bookworm_jaz]

I’m early!! Hello from Japan I’m a huge fan of your videos!! Hope you feel better soon🫡

[@andycooksbackofhouse]

Hello, thanks for watching! I'm starting to feel a little better, thank you.

[@MoonstoneSummer]

That breakfast looked amazing! I always look forward to these videos - they never disappoint! ❤

[@Feebeeee]

Having your own chickens is the best! Beautiful fresh eggs & they are such entertaining characters.

[@adamsherman]

As a slow home cook making a big brunch, I put my hollandaise into one of the kid’s lunch thermoses. Stays warm without drama as I make the stacks.

[@PossiblyAnIrishGuy]

On the topic of customizing hollandaise, I once had an Italian style eggs Benedict that opted to use mortadella over the usual bacon/ham and had some green pesto in the hollandaise. That was something else for sure!

[@AlienMidget123]

Great Sunday morning vibes to wake up to love you guys 😂 x

[@DonovanErica]

A couple of things: 1) If looks could kill when Catelyn said is the water not hot enough. Gold! 2) Butter is ALWAYS required with peanut butter, and if you want to have an early heart attack add more butter on top of the peanut butter. It's worth it!

[@TontsaXD]

Nothing beats eating breakfast and watch someone make one 😋

[@kylemartin5470]

This is great. I haven’t had breakfast yet and watching this makes me soooooo hungry!!!

[@kris_kreations]

This is my dream breakfast. Now I just need to try making it.

[@Tjk186]

Enjoyed the hollandaise workout Andy !...what a great breakfast ...thanks for sharing

[@normshafer2243]

You two are really terrific together. Thanks for the video. Best, Norm in Arizona

[@andycooksbackofhouse]

Thanks for watching!

[@johnmcnicholas1119]

Feel better Andy. This episode was still more informational than half the other videos on you tube

[@lillaprofessorn]

Great video, don't sweat all the details. I'm not here for some stuck-up content. I'm here to chill in the kitchen with someone likeminded❤

[@alexandragrace8164]

Been checking in to the channel all day waiting for the Sunday Sesh! Now I can enjoy while I cook my dinner! 🥘 ☺️

[@andycooksbackofhouse]

Hope you enjoyed it!

[@SweeetD]

Great Vid! Eggs bennie is my favorite! Well done, Team!

[@pjmoody]

Another amazing episode. Looking forward to the next one. Thanks for sharing

[@melissakazakides2254]

Irish Benedict…in the US, New England is where it’s mostly found & it’s crispy, corn beef hash in place of ham/spinach.. my all time favorite breakfast 🤤

[@Mariella-gd6wr]

Always a dash in water for poaching eggs.You’re a good cooka Andy👍🥰🙌💋

[@stevehall7614]

I believe "Body temperature" is the term you're looking for, and is commonly used. "Blood temperature" kind of makes a little sense, but is a bit icky, esp around food, so I hope you haven't started something!!! haha!! And well done, 37C is correct!! Get well soon!!

[@eoghanmyers2330]

blood temp is a term used in old old old recipes. From before kitchen thermometers were common. It's used by Escoffier and pretty much all the recipes before him

[@SuperMagnumguy]

Blood heat is the scientific and culinary term.

[@m.theresa1385]

Also, one should not use tap water from the household hot water tap. It’s not safe for consumption. Best to heat water from the cold tap - cooled water in the teakettle often does the trick. Edit: in the USA we use in the 97° range for body temperature. Blood temperature is so much more universal ;))

[@myrnabensen9031]

​@@m.theresa1385in a lot of countries, l am from the Netherlands, the tapwater quality is better than that of bottled water. 😉

[@caseym9656]

My favorite is eggs brown eyed Suzy. I’ve only ever seen it on one breakfast menus. It’s eggs Benedict in Boston brown bread and it’s sooooo good.

[@ivanthetj]

Feel better soon mate, liked the video as usual :)

[@andycooksbackofhouse]

Thank you!

[@obie_red]

I just love how normal and naturally sarky Andy is 😂 This content is my most favourite because there's no insta mask, over the top attention grabbing fluff. Just a normal down to earth aussie-bro doing his thing, having brain blanks and taking the mickey out of his beloved. Love it.

[@CassTaz]

Andy I love your no nonsense approach. Peanut butter is SAVOURY. YES from this Tassie Nanna. Wish I could eat salmon but until they stop trashing my waterways it's off the menu.

[@marks7120]

Love it. I would like to see a video on chopping techniques.

[@sandyorchard8157]

Thanks for showing how to make hollandaise sauce 😊

[@adriannarodriguez7138]

Keep eating! Shows how you trally feel about what you cook

[@Ohmslaw1]

Like Andy, I do not drink anymore. However, I do remember a lot of great meals that claim to help with hangovers. Please do some hangover meals. I would like to also see a loco moco.

[@quartino_]

I forgot to comment on the lamb video, but I was so disappointed when I didn't get to see you guys take a bite and react to it! I feel like a lot of the enjoyment of cooking content is wrapped up in the payoff at the end where we get a little bit of a vicarious experience of watching the host(s) enjoy the dish.

[@ChristophBarth-r9p]

Thanks for the great content. I love especially this channel - just chilling, talking, cooking... I'd like you to cook Rinderrouladen for me 🧐 Christoph from Germany

[@Balance-v8x]

You guys crack me up, absolutely love your work, even if Andy is a bit off - I've been in and around international airports too last week and am carrying some kind of nasty pesky gremlin too! 🙄 Please Andy, I would love to see Katelyn cook for you, that will be fun! 😊 Feel better soon Andy! Take vit C Katelyn! 😊 Oh, and the peanut butter on toast needs butter, lots of it, a fabulous taste! 😊

[@LittleGatedKitchen]

I use 470ml or 900ml Thermos to hold Hollandaise at temp for breakfast at home. Fill it with hot water for 15 minutes before, empty and towel dry then pop your sauce in and close up. Really great for travelling too 😃

[@megannorgate2879]

i've always been apprehensive about making holandaise sauce from scratch but you make it look so easy :)

[@misteeq93]

Loved the video! Sorry if you have already mentioned this in a previous video, but where do you get all your beautiful ceramic plates from?

[@sharonadlam3195]

Give me 'under the weather' Andy any day - too bloody funny 😂😍

[@johantolli372]

Kate is onto a good idea. Kitchen tips with Andy, how to save dishes you've accidentaly ruined. Split sauces, over salted, makeshift for missing ingredients etc etc.

[@mrm6837]

I got the chopping board for my birthday after seeing it on here, it's beautiful.

[@matt6722]

Where’d you get it

[@dylansmyth]

Thank you for trying the food!! Looks so good.

[@scottelliott-f2p]

Love to see a full version and recipe for the English version of hunters chicken

[@TheWhateverContent]

My wife and I really enjoy your videos on both channels. Keep up the great content

[@andycooksbackofhouse]

Awesome, thank you!

[@paulmason6860]

Another great video Andy. I like a little spicy heat in my hollandaise so add a little chilli powder or Cayan pepper. I also like it a little tarter with extra lemon juice. Once I started making it, it kind of ruined ordering it in cafe's and restaurants. 80-90% of the time they make it really bland or it's some pre-made rubbish.

[@diodoubled]

4:01 The guys and his channel are called "FutureCanoe" and he uses the signature "Ligma Fork", while yours appears to be "Ligma Spoon" 😂

[@EdwardSeymour-v7j]

…nice video… thanks for the egg poaching tips and what to do about “correcting” a failed hollandaise …🙏🏾

[@senken12]

wasn't expecting a future canoe shout-out in a video about eggs benedict

[@spre1501]

Great video, Great recipe, and yes Andy Set off my Siri with "Hey Siri, End timer!" haha

[@PossiblyAnIrishGuy]

When poaching eggs, vinegar can help for sure. In my experience a lot of restaurants tend to use way too much and I do actually end up tasting the vinegar, which I don't really mind but I'd rather the acid come from the hollandaise. Kenji Lopez-Alt popularised a method where you crack your egg into a sieve over a bowl, allowing the looser whites to be taken out, then you transfer the egg with the sieve to the poaching water. No swirl or anything needed and it's pretty consistent at getting nicely poached eggs provided your timing is right! They still give me a tonne of trouble, but gun to my head I'd probably opt for scrambled eggs in a pinch.

[@alexanderkramer6622]

I'd love a plating video!!

[@axllindsey9759]

Love the idea of a video of common mistakes and some easy fixes

[@andresomatic641]

Great video... also, where'd you get those awesome tea towels?

[@mcglough]

NICE! I am able to do a pretty OK Eggs Benedict most of the time, but I wish I could do it so calmly. When I do it, the fam leaves the kitchen until it's ready. For some reason the timing of it all stresses me out when I am doing it... 🙄😬 I need to take a leaf out of Andy's book

[@andycooksbackofhouse]

It takes practice, but it is easier/calmer when it's just you in the kitchen.

[@julierussell8876]

Anywhere In MZ Eggs Bene, Florentine etc are always in the menu. It’s my go to.

[@emmalloyd4476]

I'm on the no butter under my peanut butter. I also keep in my pantry. Hello from the UK x

[@Baelfyr]

Love a good eggs benny, I remember working in a cafe and we decided to do a really rich eggs benny with 30 hour braised beef tongue, poached eggs and hollandaise sauce, it was really nice, but super rich, and probably not something you should eat too often for breakfast lol.

[@nathanleicht2649]

thin layer of butter underneath peanut butter on toast is 100% the play, also if you make a cheeseburger do not discount the benefits of a layer of peanut butter on the bun - great little satay-ish flavour hit

[@philharnett2884]

Thick layer of butter and peanut butter

[@dorinda8097]

Love watching your videos in the kitchen with you both. Would be good for Caitlin to cook for you one day Andy I bet she is a good cook.

[@Mariella-gd6wr]

Poor Andy not feeling the best, but your cooking skills, on the money. Feel better soon. Love ya both❤

[@andycooksbackofhouse]

Thank you!

[@Sam-y5o6j]

This was such a mood, sorry you're ill Andy, but sassy-ill version of you was hilarious.

[@spellcaster7893]

Best breakfast ever! Smoked salmon for the win. Get well soon Andy. Ps, would love to see Caitlin cook for Andy. 🖤

[@dell19930]

I never expected to hear Andy shout out FutureCanoe 😂

[@patrickbenoit5495]

A whisking video !!! Yeah !! 😁 just kiding, love your vid's !!

[@andycooksbackofhouse]

😆

[@tony2shanks]

Ahh, Andy and Babe are fellow FutureCanoe enjoyers, based

[@GB-cm6yy]

Andy channeling Uri Geller with his bent spoon 🤣

[@andycooksbackofhouse]

😆

[@karenfanias9760]

I have poached eggs for breakie everyday… I use a fry pan with a couple of centimetres of water, bring to the boil and in with the eggs. No vinegar probably should salt 🤷‍♀️. Watch them and check after a couple of minutes. Done. Chef, you have to butter your toast! Even if it’s got a metric tonne of butter in the sauce 😬

[@RusselGosu]

4:00 FutureCanoe shoutout wow!

[@zzcan2010]

love the channel guys ! where did you get youre plates from ?

[@dwjr5129]

Looks absolutely amazing! I think I’d be in for the smoked salmon version. Peace! 🇦🇺🇳🇿🇺🇸

[@arkadye]

I'd love to see a video on plating. I can get things to taste more or less how I want them but when I try to make it look nice it always ends up looking a bit untidy.

[@jessedunlap6007]

When do we get the cool green kitchen towels for merch?! 👍👍👍

[@PeterEmery]

Once upon a time, Heinz had a range of baby food with "no added salt" that was actually quite salty. Because they didn't add the salt, the butter they used had double the amount of salt of normal salted butter.

[@36Sharm]

Hey Andy. I've seen people use a preheated Thermos, drain the boiling oil and add the sauce to keep it regulated

[@JontyBlue67]

Royale all the way :) the salmon goes so well with the eggs and sauce. No vinegar, no swirls, put the egg through a tea strainer first, get rid of the watery white, then just into the water. Peanut butter on bread, butter required, on toast then no butter. Toasted muffin then butter required, unless you are just having peanut butter 😁 Loved the video. You got my Siri to tell me that there were no timers set!

[@andycooksbackofhouse]

Glad you like it! And sorry for setting off your Siri 😆

[@jedb9677]

I cheat with hollandaise and use a immersion blender.

[@PeterEmery]

Reese's peanut butter cups have a form of peanut butter that is very definitely sweet.

[@36Sharm]

How do rate the bowl you cooked the eggs in? Do the handles get hot as well?

[@keiranharvey9705]

Question - before you developed your chef’s instincts did you have any good methods or techniques for managing timings while cooking or troubleshooting when something didn’t turn out right. Like a lot of people, paying attention in a kitchen when you have multiple things going or knowing how to fix something on the fly when you’ve stuffed up is one of the hardest parts of cooking. Any useful tips or tricks would be super helpful.

[@labarbaroja]

Any tips for how to store leftover hollandaise?

[@traderkaz]

Americans= Body temperature Badass Kiwis = Blood temperature 😆 👍👍

[@נדבט-ה1ב]

Dear Andy!! I have a question for you: ‏I've noticed in your videos (and not just yours) that while cooking steak, for example, you spoon the sauce over the side of the steak that isn't searing. Why do you do that? What does it achieve? ‏I love your videos and am learning a lot from them ❤️

[@nbouckley]

You should try it with black pudding, it’s called Miners Benedict

[@padders1068]

Great video guys, food looked amazingly delicious. Andy - I've been experimenting with cooking poached eggs wrapped in cling film then placed in boiling water, with partial success. Is this something you've ever done or have made a video on? If not I'd love to see a video on this method. Sorry if I've offended your chef morals by suggesting this. As far as really fresh eggs go, have you ever thought about having a few chickens in your garden if you have space? Peace and ❤ to you both!

[@jamiegarton1967]

LOL us Aussie's call it body temperature.

[@maryherje7120]

In the States we say body temperature. Also we say a sauce can break, not split.😺Language nerd here. Great shows!

[@Tune842]

Could you use ghee instead of clarified butter for hollandaise sauce

[@MuhHanif-rt5wn]

Saying a Love from Indonesia Chef ❤

[@NatObelyn]

FutureCanoe mentioned!! I'm sure he'll be honoured

[@Dexterity_Jones]

I put a lot of lemon in my hollandiase ,l delicious sauce.

[@O_Dingo77]

Personally I love it when you or both of you eat a dish that you have cooked.

[@xfinnerjx]

That would be good, doing sauces messing them up. And showing how to fix them.

[@rickybryan1759]

My late ex Grand Father in law had such good farm effs that when I made risotto a fellow foodie was convinced I added saffron! Fresh eggs are the best!