Eggs Benedict and the Secret to Quicker Better Hollandaise

[@jordanfish]

Bri you are gonna hit 1M this year, i can sense it. The videos just keep getting better and better!

[@DianeH2038]

I started making hollandaise in about 1984, by hand, in a restaurant in a huge stainless steel bowl. I never broke one but several people did. we just didn't use many blenders back then -- blenders were shit, even commercial ones. we used a huge Hobart stand mixer for mayonnaise, but made hollandaise and bearnaise every day by hand (we were primarily a brunch restaurant). the blender method is more stable and easier, but I prefer hand-made, personally.

[@stevemarshall6564]

Tried this out and it turned out super well! The hollandaise stays intact for a super long time, it's truly foolproof. The hardest part of this whole process is actually just poaching the eggs (for me anyway). The homemade muffs were exceptionally good, used olive oil to fry them because I didn't feel like getting ghee and it was still great. Canadian here, so I used peameal bacon - arguably the greatest thing Canada has that the US doesn't.

[@OmegaShenron30]

Poach eggs are easy brah. I don't use white vinegar or do the swirling thing with the water. Make sure the water is on a medium simmer and just crack the egg. Don't touch. 2-3min done.

[@JeremyMacDonald1973]

Peameal Bacon is the original Canadian Bacon. It literally was the Canadian Bacon that the Waldorf Hotel stuck on the original Eggs Benedict.

[@guodaripinskaite6314]

You’re so fun and down to earth, like an internet friend. Thank you for sharing your skill in such a clear, creative and approachable way

[@shopwithaaron]

A short shame story....Quick trip to the Hilton on the bay in San Diego 35 yrs ago...Bennies by the pool...eggs so soft cooked I sent them back...a few minutes later...Chef walks out with my over medium poached eggs and an audible PFFF from him. I was young back then but know how I like my eggs! Yours looked perfect! THX! for the flashback!

[@Kyarrix]

Hi Brian! I made this tonight. I made the muffins a couple of days ago and put them in the freezer (they are amazing) and made the eggs benedict tonight. I was great with two small caveats. Perhaps drop the amount of the dijon mustard, start with 5 grams, half a teaspoon and increase to taste. The hollandaise sauce was good but too mustard forward. The person I made this for said that you generally don't want to taste a strong flavor of mustard. The other is to strongly recommend a large saucepan. I used a small one and it dropped the water temperature too much (I see that you use a large saucepan, it was probably my mistake to use a smaller one!) The muffins though, amazing! I've made them twice and I think next time I'll make a double batch. The ghee and frying can be messy, might as well make more, cool and freeze for use over the next week or two.

[@ramsilva]

Thank you! I’ve been craving eggs Benedict recently! Definitely doing this today

[@pastrycrafter]

Bri, I made your English muffins this past weekend and it’s the best I’ve ever tasted! I was requested to make more this weekend. You are truly a gem!! Thank you so much for this awesome recipe!!!🤩🤩🤩

[@Greydawg]

If I had thought to ask for a recipe, it might have been this as I love hollandaise but the next-level, homemade English muffins really did it for me. Absolutely brilliant, personally. Well done again, Brian, always.

[@TheAlonzof]

Literally used this video to make eggs Benedict as a special request at my BnB. Customer loved it. The hollándose blender bit is killer. Thank you, sir.

[@adriennepender673]

Eggs Benedict is my favorite breakfast, and smeared butter on anything hits different!

[@Joe_D1905]

Hey Bri 😁 thank you so much for showing the easier way and taking my fears of doing this by myself. I love this dish so much but I always screw it up while trying it at home.

[@BrianLagerstrom]

The blender is THE WAY Joe. Good luck with it

[@keitharcher5723]

Me too! Both the sauce and poaching eggs have given me trouble.

[@MyScubasteve]

@@BrianLagerstrom As English people dont make Muffins with Olive oil or Ghee can you call them something else. We dont put sour dough starter in them either? You have no respect for the way food is actually made.

[@zeldasmith6154]

You are so good. It's wonderful to watch someone who knows what they are doing and who shares it with someone who doesn't.

[@amberpipkin]

I gave up trying to make eggs benedict years ago. Between the poached eggs, to the hollandaise sauce it seemed impossible. But I might try it now. Thanks for giving me hope again! Appreciate that easier technique of poaching..........

[@AV8R_1]

Brian, a nice tip for getting those perfect ball shaped poached eggs is to set the whites before cooking. Drop the uncooked eggs (not in the shell) into a bowl with a 50/50 mix of cold water and vinegar. Let them sit for 10-15 minutes till the whites set and become opaque. Then scoop them out with a ladle along with some of the water vinegar mix and ladle them into the simmering water. Cook for 2-3 minutes and, voila! Perfect poached eggs, and no bitter vinegar taste.

[@BillBene67]

Great tip...Thank you

[@s106234]

This is the way

[@wolfura]

He knows, he doesn't care.

[@marvelboy74]

Glad that you gave us the ideal temp for poaching eggs. It's something I could never get right with the simmer instructions.

[@kencult]

HEY BRI. Just wanna say that the quality of your videos keeps getting better and better! Your editor is crushing it

[@katsumiis4699]

This was the hollandaise recipe I needed. I've been craving eggs Benedict for ages and I'm sure this will hit the spot.

[@MalcolmReviews]

Did you try it ?

[@katsumiis4699]

@@MalcolmReviews Yep! The hollandaise is a dream, easiest hollandaise I've ever whipped up.

[@MalcolmReviews]

@@katsumiis4699 Nice! I'm gonna give it a try myself too

[@ianrickey208]

I enjoy using James Beard On Bread's blender Hollandaise recipe which in many respects is similar to your recipe/technique. My wife and I enjoy Hollandaise viscosity to be sufficiently thick enough that it slow pours off a spoon and no thinner/thicker. This sticks to the poached eggs beautifully and clings to the English muffin. Mmmmm Hollandaise...

[@pezboy715]

4:49 I love that the sauce went from blender -> bowl -> pot, made me chuckle for some reason, lol

[@jjarm]

Thanks!

[@bobcat409]

Excellent video. The best I have seen on eggs Benedict. The most efficient use of time on KZbin.

[@LucioPoveda]

there is nothing more satisfying than watching a cooking video that is based on grams and litters

[@kentborges5114]

THANK YOU SO MUCH ! This is OUTSTANDING Mr. Langerstrom !

[@CyGuy940]

I use an immersion blender for my sauce. I actually make my eggs in the oven using a muffin tin. 350 for 7-10 mins. And the muffin with a slice of Canadian bacon for 7 mins in the oven to get a little bit of that grease into the muffin. I like the form of the egg and sits perfectly on the Canadian bacon and English muffin.

[@fenderlead1]

I only ever poached two eggs at a time. Two microwave safe tea cups with about 100 g of water each. 90 seconds in the microwave to make them boil. Add an egg to each and another 45 seconds in the microwave.

[@SachaGriffin]

@@fenderlead1 I guess you REALLY got to know your microwave. I do mine like this for ramen sometimes and if add too many seconds.. I get a nice eggplosion.

[@robertbode2716]

Yep as a prep cook I use a immersion blender a 6th pan yolks our tarragon reduction and HOT water. I throw the water with the yolks and emulsify hot butter.

[@sammygg21]

@@SachaGriffin Y'all don't name your microwaves? Mike, is near and dear to me.

[@chris582]

@@fenderlead1 I also know of people using the microwave poach trick and getting dangerously explosive results. Ann Reardon has a debunking exploding egg hacks video on that. Kinda stopped microwaving my poached eggs since then.

[@cherylwebster1029]

I'm pretty good at making hollandaise the traditional way, but I will definitely be trying the method you show. Love your videos but here's what I REALLY need to know: 1) what does the dancing look like in real time and 2) what are you dancing to? Inquiring minds wanna know, Bri! 😁

[@victorhall1421]

You had my wife approving this recipe at "don't swirl the water for the poached eggs". Really appreciate the details such as what temp the butter should be before adding it to the yolks. Great channel.

[@Timmycoo]

I love making this on Sundays every once in a while. And yeah I use the blender for hollandaise as well but thanks for the suggestion of some extra ingredients in the Worcestershire sauce. Sounds like that would work well :) Also I never thought of poaching in a shallow pan for some reason lol but that makes sense that you can see it better. Looks so good! Will have to make this in the near future.

[@simonacker]

I've tried so many methods of cooking poached eggs, and this one is hands-down the best. Just made 3 eggs and they were all 100% perfect, thanks for sharing your secret!

[@ninjastiz9046]

Better and better with every new video my friend. I made your cioppino for my family. Winner winner chicken dinner

[@patriciakelley8008]

Your content gives me confidence to try new recipes and ideas. Thanks. You’re a great instructor.

[@robertbaker3174]

Dude! You made my day. I will have to recover for 6 weeks after surgery and I didn't know what the he'll I was going to do. After seeing a bunch of your recipes I will have plenty to look up!

[@adamjackson82]

I use a stick blender to make hollandaise at work. Similar to what you do, but it's made in a tall spouted jug that I use to pour it on the eggs, so saving the need to decant it from a blender jug. Also, while a poached egg is a poached egg, using a shallow pan will never yield the rounded 'tear drop' poached egg. I use a tall stock pot, and while I don't use the super agressive 'vortex' method that you demonstrate in your video, I do give the poaching water a gentle stir before dropping the egg in.

[@mfloydj]

I’ve been learning german for 5 years, es ist spaß für mich und ich ermutige euch zu gleichzeitig tun!

[@intraum]

i usually use this trick for béarnaise rather than hollandaise, because it's definitely detectable when the other flavours aren't so strong - but adding a teaspoon (maximum) of mayo to the egg mix before streaming in the melted butter keeps the emulsion steady enough to make the sauce after a few mimosas. hope this helps you fellow lazy breakfast enjoyers

[@deawallach3404]

That's why he adds the Dijon mustard... Does the same thing.

[@zaccohen1317]

I make eggs Benedict for my mum every year on mother's day. Can't wait to try this one this year!

[@yourdogissilly]

I'm so glad I found this channel. Thanks for all the great recipes Brian !

[@cb7172]

You could put your warm sauce in an insulated travel coffee cup or small thermos to keep it warm without extra heating

[@jonpmonroe]

I LOVE learning new techniques. The poached egg method is new to me. I can't unsee it. It's forever how poached eggs will be done! Thanks for your videos :)

[@zekelucente9702]

In high school I worked in a nice dinner house that did a great brunch business. I made hundreds of gallons of hollandaise sauce and poached thousands of eggs. We forked unsliced the English muffins which was added work, but it created a more tender product with more nooks and crannies and it was easier to cut.

[@timothyogden9761]

Hey! Bri! That tip for poaching eggs ROCKS!

[@wickittiewhaat2495]

I do the same technique, but I use an immersion blender and a tall glass, making sure the blender doesn’t bottom out. Long time lurker from WA state! Thanks Bri!

[@BrianLagerstrom]

Thanks for the comment. Glad you agree this method is worthwhile

[@dodgeball2d]

Tried double boil method so many times and then cooked my eggs. I’ll be a blender boy for life. I’ll have to try your method of poaching the eggs, I’ve resorted to just using a Pyrex measuring cup with water and microwaving the egg

[@78LedHead]

If I didn't already respect you (and I assure you I did), it's sealed in stone now after you smearing softened butter on the English muffin. There's just something about the flavor of butter and egg together. It's magical. I take toast, butter it up, and put fried eggs on top. Delicious.

[@Carnaj90]

Hey Bri, what I've seen a diner do that I used to go to that made great eggs benedict, was put a full tomato slice and a few spinach leaves under the egg. I absolutely LOVE IT. They called it the "Sandy Beaches."

[@brandyjean7015]

The most amazing eggs bene I ever had was @ a restaurant in the beach town of Ventura, CA. They thin sliced the leftover prime rib from the night before (warmed it in au jus) a succulent pile of beef replaced the Canadian bacon. Served with sliced avo & fruit salad as the sides. Only available until the meat was gone, you had to get there early!

[@bradcampbell624]

The All-Star brunch item, no matter if using C bacon, ham, crab, pulled pork, scrapple, etc etc! The homemade muffins and sauce are truly legit! Bloody Mary on the side. btw, even Knorr instant H sauce is fine in a pinch, really. On asparagus and Brussels sprouts too.

[@Behind_the_Wall_of_Sleep]

I had Eggs Benedict for brunch at work today. Delicious and comforting and it filled me up until dinner time. Just the best way to get you through the day : )

[@illomens2766]

You can make the hollandaise with an immersion blender too if you don't have a standing blender like that :3

[@ObieTriceratops]

Also 170F is way overkill and might still curdle the eggs. You can go 145-150F and get the same result while being able to pour in the butter faster. The boxed egg yolks also work just fine, the lecithin content is the same and is the only relevant factor for forming the emulsion.

[@barrydaniel3361]

Mother’s Day best gift right here.

[@wmb9419]

In all my years of making bread, it never occurred to me to convert them to english muffins. Super easy recipe, that I will next time double. If I am going to this much effort, no reason to short myself. Interestingly, it didn't create the nooks and cranny type muffin, but again, its essentially a dinner roll mix so I am not totally surprised. That said, totally elevated my breakfast sandwiches and I will certainly do these again.

[@wildedibles]

Great video. I've been meaning to make your English Muffins, and this will be the motivation to do so! You should try making your own high-quality "Canadian Bacon" from a pork loin. I get the big dog from Costco, about 8-10 lbs: trim it, brine it, and smoke it on the grill. I use half fresh and slice and freeze the other half.

[@nikkitennison6938]

It's 6:30AM, I've been craving an EB so bad, and your killing me with this, Brian!!!!!

[@DarcyWhyte]

OMG, this looks so good. I watched it an hour ago and it gave me such a craving, I ran to the kitchen (it's 8am where I am now). Anyway, I love your simplified holeder sauce and the home made muffins. I'm definitely going to try this but it will take planning since I'm a beginner. But I made something that met my craving that was set off by this video. I added 4 eggs to a small pot with cold water to a hot burner. Once boiling, wait one minute and transfer them to a bowl of cold water. To open, crack in in half and scoop out with a spoon. This is much like a poached egg but much easier to make and perfectly liquid yoke.. I toasted some nice rye bread while the eggs were cooking, buttered and added dijon mustard and layed them on a plate. I sprinkled them with chopped red onion (quite a bit), then added all the eggs on top . I put the two pieces of bread one on top the other then cut up with a knife and fork. I added salt and pepper and an avocodo on the side. So it's got the soft egg, toast and the onion and dijon spices it up a bit. Really hit the spot, thanks for the inspiration.

[@richmorin424]

There used to be a great place in D.C. called The American Cafe. Their "Eggs American Cafe" was like an Eggs Benedict, but they based it on a croissant and added occasional asparagus, etc. yummmm

[@sie4431]

I've tried making hollandaise multiple ways and the best method I've found is the one I saw on Joshua Wiseman's channel. The blender method isn't great for small batches and requires more effort but did at least work unlike other methods

[@fabianmckenna8197]

Double boiler, immersion blender or blender or even microwave! Mix all the ingredients roughly then microwave for 30 secs, stir, 30 secs, stir, 20 secs, stir and it'll be close so just 15 secs, stir and see how it's going. If it's too thick, add a spoonful of water.

[@kylek8837]

Glad to see the new Made In stuff. Love their products.

[@MrSurfferchik]

I will have to try this blender version. I used to make it in a Robocop in our restaurant, not sure if I spelled that correctly 😉. These are dinner tonight and I hope and pray the "leave it alone" poaching technique will work for me 🤞🏻. Thanks Bry 👊🏻.

[@jaydelfin2217]

Lungkot! After I and my wife returned here from Indonesia (my late wife was Indonesian), we bought a condo in Taguig. We bought all our appliances from Automatic Center and our furniture from Blims.

[@jerryulrich5698]

You're just the best. Period. Keep making great food.

[@ParanoidCarrot]

i love making poached eggs when i make boil meat when im making big set of ramen base, its so tasty, when you have all the flavours from the soup boiled meat and vegetables with soy and spices, then take a good scoop of the stock and poach the eggs in that , give it good color and wonderful taste, as the egg sucks all the flavour out of the stock, usually i return the stock to the main pot after im done.

[@tomspiers1658]

I’m taking classes in a culinary school in two weeks ago I made hollandaise sauce once before class looking online and getting recipes before this came out which came out terrible the ones I did in class came out good yours is so much easier and so much less labor-intensive it’s ridiculous thank you for all the videos you put out they’re all great

[@bzboarder122]

Can't get enough of your videos. Can't wait to try this out for myself!

[@JoeG322]

I absolutely love your videos. I started cooking in restaurants when I was 11 years old, got my degree in culinary arts, by the time I was 19. I love how you simplify things.

[@boscobear123]

Damn Bri. How this channel grew! Stopped leaving comments, still never miss a video. Keep up the good work! Side note- every breakfast I ever ordered, side of hollandaise. Love that ish I’m all over this recipe

[@Mario456SS]

Those look awesome.. Eggs Benny.. is my favorite.. classic or with salmon on special occasions.

[@lydentodd]

one of my favroite parts of monday... bri guy vids

[@ivan_v_videos]

This Hollandaise recipe is one of the best that I've ever tried! Thank you so much man

[@evilganome]

I'm another immersion blender user, mostly out of pure laziness. much easier to clean than a blender jar. I've made my bennies like this before and agree it's totally worth it. Especially the muffins since they don't get leathery and you can actually cut through them without a saw. Have you ever put your eggs in a strainer to drain the "snot" off the albumen? You might give it a try. You don't lose any egg and you get consistently pretty poached eggs.

[@LovesWaterfalls]

I saw another poster show how to use the strainer first. Haven’t tried it yet.

[@ScotlandMcturk1]

i used to poach the egg, but now i just do an over easy egg. Which I prefer cooked in butter fat. But it's all good. If you use soften butter (instead of melted) u don't have to worry about the emulsion. Blender is a great method.

[@bamby3144]

This is a great recipe, made eggs benny this morning and my cook husband loved it haha

[@sl3966]

Listen to this man, homemade English muffins are a revelation and game changer even just with butter and jam. Easier if you have a thermomix but totally doable without one.

[@roomonthebroom]

I use a stick milk frother for hollandaise because I only ever want to make enough for two servings, just using one egg yolk. Blender and immersion blenders require way more egg yolks and butter than what I want to use

[@LovesWaterfalls]

I live alone, so this is a great idea! Thanks

[@amygeehuggs]

I've made bennies before, and this last time with this recipe was the best so far! Can't wait to make them again.

[@kayokolindenberger3754]

I always learn new cooking techniques when I watch your videos. Thank you! 😄

[@TheWrongDMs]

I got a sous vide and like using an onsen tamago prep for the egg. Let it cook while you sleep, wake up, finish the muffins and make the sauce.

[@dalasher4214]

Ok! You've hit it out of the ball park again Brian. I'm covid positive (but now well) and as soon as I can test negative I am going to get some ham so I can make these from the homemade English muffins to the Hollandaise sauce. Thanks Brian! You're the king in my book!

[@nicolasernst6780]

Thank you for including Celsius, i love that

[@Sara-rv7ds]

Wow! That looks delicious! I love English muffins and I can eat “breakfast “ food anytime! Yum! Thanks Brian! ❤

[@dragonstooth4223]

Eggs benny is our weekend treat. I use smoked salmon on mine and streaky bacon with a little baby spinach for color. Also I usually make garlic bread from a nice bread I buy at the vege shop to put them on. But I want to try this for a change now :) and the sauce looks way nicer and easier to make than I thought

[@lenemariakowalczyk9777]

What a great tip for hollandaise-making😃 I will definitely try it. Thanks for sharing!

[@jmizzy6914]

why do i love videos like this so much

[@christopherwalton7553]

Hey Bri. In England Muff means something a heck of a lot different to what you think it means 😊

[@BrianLagerstrom]

It means that here too. 🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻😛😛😛😛

[@anthonykimmerly217]

What does it mean?

[@hneilmorris]

It means the same in the US, but context is everything. Eating a muff for breakfast can be in bed OR at the table.

[@Mike_Regan]

​@@hneilmorrisThe latter would be very undignified. And uncomfortable.

[@angelagriffin9979]

​@@Mike_Regan 😂😂😂😂

[@ynnosredd3190]

made hollandaise with hand blender. doing hollandaise in double boiler kinda become a flexing nowadays. I remember our new executive chef instructed us to make hollandaise traditionally after seeing us doing the blender thingy, boss thought we couldn't make it so we showed how pro we are. where in the super busy kitchen so in terms of efficiency blender is the key. another hack of the perfect round eggs is to put them into a cling wrap. set a small round utility bowl with cling wrap inside then just make a pouch like shape by twisting the wrap. we make like plenty of these so that we won't crack eggs whenever we have eggs bennies orders.

[@myVillage2323]

Hi Brian it is definitely hard to find a good Benny no matter where I go... wherever I was when I first had mine it was so good I was always looking for more wherever I went but like I said no luck. So now at least I know how to make my own and I'm so grateful to you thank you so much

[@homeschoolwinner]

Eggs Benny is my favorite vacation breakfast! I like making it at home from time to time too. I’m going to try this tomorrow using an immersion blender…because I hate hate hate cleaning the regular blender lol.

[@floridalifestyleapparel5477]

One of my favourite things. Looks like you nailed it B'y!!

[@notme222]

You make it seem easy. I always heard you need to make hollandaise in a copper bowl so it will bind the egg white proteins. And then of course serve it on a chrome plate.

[@kathleenryan1371]

Wow, I LOVE this idea for the hollandaise! Looks delish, cannot wait to try it. Probably going to do it with spinach instead of ham/bacon though, I actually prefer it like that. Great video as always!

[@deliciousgroove]

Amazing. Excellent video, and I will definitely use your Hollandaise sauce technique. Thank you.

[@berberlevin1]

the ending song had a nice future funk sound to it. loved the video.

[@tipsytahls]

My partners favourite breakfast is eggs benny and I'm so glad I've finally got an easy way to surprise him and make it at home!

[@annabeltheduchessofdessert7700]

I’m salivating! Want to try to make the English muffins soon! Eggs Benny is a favorite of mine!

[@gtrdude6]

Hey Bri, Canadian bacon, or back bacon as it's also called, is similar to sliced ham but different in its own way. It is thicker and "meatier" than a slice of deli ham. More like a mini pork steak. It's also coated in cornmeal on the outside. Love the videos! Especially the bread-making skills you have.

[@adriannaoshea]

I like using an immersion blender so I can make a smaller 1-2 person portion of sauce instead of needing to fill the stand blender with enough butter to reach the blades.

[@anthonygardner400]

Oh my gosh, Bri. Eggs Benedict is one of my favorite things in the world! Thanks. I’ll definitely be trying this.

[@russelbaird5499]

Like mine at 3 minutes , love your muffins and sauce recipe . A definite will do , thanks .

[@chriswhinery925]

One tip I got from watching Good Eats back in the day: If you're going to make this for a bunch of people at once for brunch, skip the rounds of ham and instead slice the ham into thin strips. It won't look as pretty on Instagram but it's easier to eat and you can fit enough for more than one person into your pan.

[@jarsky]

If you're going to be making a lot as well, what we do in restaurant is pre poach the eggs 2/3 of the way. You could even do them the night before. Poach them for about 2 minutes, then you can pack them away in the fridge over night (in a container with some cold water) . Drop them in a pot of hot water for about a minute before serving to heat them up. That way you can have a large number of eggs ready at the same time.

[@Thrillhou]

Home cook, here. Best way to make a dozen of these at once is to skip the pan and use a roasting tray. Kind of thing you'd make a whole turkey in. Fill it with water, and use two elements on the stove. Can easily make a dozen eggs at once, or more. I like to put a griddle on the other two elements, and I can slap these brekky sandwiches together to feed a multitude.

[@neckchopper1]

Thanks so much, great tip on the hollandaise sauce, it’s been kicking my ass

[@lindsaygoodwin3140]

An imersion blender works too. I do mayo that way as well either with egg or aquafaba.

[@mrburger]

I'm making this recipe as I type this. Just a heads up B, I think you've got the tsp to g conversions swapped around for salt in the Hollandaise vs salt in the Muffin dough.