Gordon Ramsay Eggs Benedict Crispy Parma Ham with Hollandaise Sauce

Gordon Ramsay's Eggs Benedict features crispy Parma ham and a silky, rich Hollandaise sauce. This Recipe brings a gourmet twist to the classic breakfast dish, combining perfectly poached eggs with the delicate saltiness of Parma ham, all atop toasted English muffins. The homemade Hollandaise sauce, creamy and infused with a hint of lemon, combines the dish for an indulgent and satisfying experience.
Actual Recipe: hellskitchenrecipes.com/gordo...
Directions:
00:00 Hollandaise sauce, made in a water bath with egg yolks and Vinegar, is essential for Eggs Benedict.
00:40 Gradually mix melted butter into the eggs, whisking constantly for a creamy hollandaise.
01:47 Use crispy Parma ham for Eggs Benedict and toast muffins in the same pan for flavor.
02:31 Vinegar in the poaching water and a whirlpool technique help perfect the poached eggs.
03:38 Layer the poached egg on a toasted muffin with ham, topped with hollandaise for Eggs Benedict.
04:08 The dish is a luxurious breakfast made extra special with quality ingredients.
Gordon Ramsay's Exclusive MasterClass! 👉 hellskitchenrecipes.com/gordo...
#GordonRamsay #Cooking #Eggsbenedict #EggsBenedict #HollandaiseSauce #BrunchPerfection #HomemadeSauce #PoachedEggs #ClassicRecipe #CookingTutorial

[@cochrngj]

It's important to not let the bowl touch the water when cooking the Hollandaise sauce. I like to start with a splash of white wine in the bowl first to make sure the surface isn't too hot that it over cooks the eggs. Likewise, if you microwave the butter, make sure it's not too hot when you start mixing it with the yolks. Ideally the butter should be clarified (like ghee). The chef who taught me said it helps the sauce hold longer. At home this isn't as important as when you are doing brunch service and trying to get the sauce through a whole brunch.

[@jdmartins61]

Who cares about you???

[@krunalthakar6055]

Every chef has its own method of preparation for the sauces.

[@frostreaper6077]

The best way IMO is to mix it slowly as you add the butter. Lime helps. Also put a warm cloth around the bottom of the glass bowl as you do it. You should also take the bubbles of the top of the butter when you slowly cook it.

[@InLovee]

The butter must be room temperature sawell mate??

[@Bravosmom1]

Thank you for your tips. Very helpful !! 👍🏻👍🏻👍🏻

[@prettyjaysays]

The cool thing about Hollandaise from scratch is when you make it for your friends they all think you're like a world-class chef.

[@s0012823]

when you make Hollandaise you are a world-class chef!

[@mcchaw]

@@s0012823 I bartend at a steakhouse. Brought some eggs in one morning and told the kitchen mgr (23-25 yr old woman) to whip me up some hollandaise to put over my steak later. She looked at me like I was fucking crazy and had no idea what I was talking about. FF to the evening shift, I yelled back "Do you have my hollandaise sauce yet?" She went on about how she doesn't know how and isn't going to try. I told her "Come on every woman worth her salt knows how to make hollandaise!" This perked the ears up of one of the female cooks and she turned around and said "YOU know how to make hollandaise? Why the fuck aren't you in the kitchen?" Even after a year of that being my second job, I'm genuinely shocked at how narrow the scope is of restaurant chefs.

[@mcchaw]

@@s0012823 I bartend at a steakhouse. Brought some eggs in one morning and told the kitchen mgr (23-25 yr old woman) to whip me up some hollandaise to put over my steak later. She looked at me like I was fucking crazy and had no idea what I was talking about. FF to the evening shift, I yelled back "Do you have my hollandaise sauce yet?" She went on about how she doesn't know how and isn't going to try. I told her "Come on every woman worth her salt knows how to make hollandaise!" This perked the ears up of one of the female cooks and she turned around and said "YOU know how to make hollandaise? Why the fuck aren't you in the kitchen?" Even after a year of that being my second job, I'm genuinely shocked at how narrow the scope is of restaurant chefs.

[@mcchaw]

@@s0012823 I bartend at a steakhouse. Brought some eggs in one morning and told the kitchen mgr (23-25 yr old woman) to whip me up some hollandaise to put over my steak later. She looked at me like I was fucking crazy and had no idea what I was talking about. FF to the evening shift, I yelled back "Do you have my hollandaise sauce yet?" She went on about how she doesn't know how and isn't going to try. I told her "Come on every woman worth her salt knows how to make hollandaise!" This perked the ears up of one of the female cooks and she turned around and said "YOU know how to make hollandaise? Why the fuck aren't you in the kitchen?" Even after a year of that being my second job, I'm genuinely shocked at how narrow the scope is of restaurant chefs.

[@oreally69]

​@@mcchawReally? That's a true story? Also...why did you answer 3 times with the same thing?

[@MsZephyra]

I love that he packs his short videos full of very useful tips.

[@colteck6345]

REALLY !? like what ????

[@DrummerJacob]

@@colteck6345 Like dont overboil the water for poached eggs or itll explode your egg before it finishes cooking. Like when he shows you his cool trick of grabbing the egg yolk as it cracks to separate yolks from whites using nothing but the shell itself. He didnt even say anything, he just did it and it was cool to see that trick. Like when he tells you not to let the bowl make contact with the boiling water for the hollandaise or else itll become too hot. Like when he said if you dont whisk it enough as you add the butter, the eggs will cause it to split/separate. Like when he leaves his ham oils in the pan and toasts the English muffins in it for extra flavor and not to waste any. So many things, such a short video, just like the OP said, if you would only watch you could see them.

[@jonevans5084]

I’ve worked a few kitchens in my 51years of tenure in the food industry, but I have to concede that Chef Ramsey is “THE MAN” when it comes to culinary excellence. Beautiful Eggs Benedict, Chef…fucking Beautiful!

[@cementheed]

Watching Gordon Ramsay cook, is like watching Wayne Gretzky play hockey - he makes it look so simple and easy.

[@cochrngj]

They edit this to make it look easy. He has assistants gathering all the ingredients together and setting up. All he has to do is execute the cooking part. Once you've done that a few times, it really is easy, but coordinating all the parts/ingredients takes practice. What he failed to mention is that Hollandaise will break if you cook the eggs too fast. A double boiler isn't enough to keep the heat down. You have to lift the bowl away from the water occasionally.

[@ahmedkamran8107]

And it’s so satisfying to watch

[@rich8381]

@@cochrngj and the butter should be around 50°C. after that, when your pour it in, you will have scrambled eggs

[@feleciathomas4245]

He makes everything look effortlessly.☺️

[@jonjigoncalves]

@@rich8381 Yea, found that out the hard way

[@MrBrotkrumen]

my attempt failed pretty badly but that's how you learn. for anyone trying this for the first time: 1) rly watch the vinegar and lemon juice, just a little too much and it will all turn sour. i'm tempted to skip the vinegar altogether on my next attempt. 2) do not let the eggs on the water bath for too long or they will become scrambled eggs, even after you have a good creamy consistency. 3) it might also be a good idea to melt the butter way before, so its heat doesn't make the eggs scrambled either. 4) don't cook the ham too early, it cooled down surprisingly fast for me. 5) if you have trouble making poached eggs like i had, do yourself a favor and get an egg poacher and they will turn out perfect every time

[@absolutelynobody3837]

What poacher did you get?

[@MrBrotkrumen]

@@absolutelynobody3837 the one i use is called "KitchenCraft 4 Egg Poacher Pan"

[@lorenzodeagostini8941]

Lol your experience was the same as mine!! It was super sour and yet my girlfriend liked it 😂

[@AndreGasparConductor]

How much butter did you use?

[@mazal-bb]

Recently I've been making emersion blender hollandaise. For this technique, one needs hot melted butter to help coddle and emulsify the raw egg. However, for a traditional whisk over steam heat method (that i learned) is to dice up COLD butter and add a chunk at a time whisking into the hot egg 'sabayon.' The COLD butter helps keep egg temperature stable and less likely to scramble or separate. I'm surprised Gordon is using melted butter in his demonstration. Also a tiny drop of ice water kept at the ready, helps if you feel the sauce is getting overheated. DEFIANTLY TAKE OFF HEAT AS SOON AS YOU'VE INCORPORATED INGREDIENTS AND ARE HAPPY WITH SAUCE. That steam will kill your beautiful sauce in no time. Keeping bowl atop a still warm stovetop (near, but not on, turned-off elements) is enough to keep it warm without further cooking. Finally, using tarragon vinegar is more akin to a Béarnaise - I won't quibble with Big G in this demo.. but for the uninitiated, take into consideration balance and technique will be somewhat shifted.

[@rbar3623]

Thank you chef Ramsey! I was absolutely dreaming of eggs Benedict when I woke up this morning. My first poached egg came out beautiful and my hollandaise sauce didn’t break for the first time ever!

[@ailsarachel1945]

Nailed it on my first try! My mum was very impressed :) thank you, Chef!

[@jennybasa5817]

Gordon ramsay is my favorite chef. Gordon's great escape shows how humble and respectful he is toward other cultures. He is a beast in hell's kitchen but he isnt ashamed to be reprimanded by international chefs in Great escape. Love d guy.

[@dalgurgens2192]

If you want a simple version that doesnt involve the extra effort, you can melt 1/4 butter, whisk 2 egg yolks with lemon juice and a pinch of salt in a microwave safe bowl, whisk in the melted butter slowly until smooth, microwave for 10-15 second intervals, whisking everytime you check it - should thicken after 25 seconds or so. Comes out just as good and its done in under a minute.

[@kgonzalez3680]

😊😊

[@sureyyaekinci4630]

Thank you , your the best i will try it your way , much easier

[@sand3lz]

Not as much love, though 😢 sometimes that little bit of extra effort really does make all the difference it only take 1 to 2 mins including melting time for butter to make hollandaise it's very simple but elegant good tip though 😊

[@timoaksproductions]

​@@sand3lz facts

[@MrKilroi]

Sacrilege If you care about food it doesn't go anywhere near a microwave

[@therealmv916]

Love Gordon Ramsay. This doesn't disappoint!

[@jackthefanguy4897]

It looks sooo good. Somehow, I’ve never had eggs Benedict. I got up extra early this morning to try to make this for my son before school. Wish me luck! 🌞 🤞

[@dr.darkness94]

how it goes?

[@leepeezy]

What happened

[@jackthefanguy4897]

@@dr.darkness94 it came out amazingly good. I ate too much though, it’s a bit rich.

[@Anhtuan-fx6ye]

Awwww that’s so cool I wanna make this for my little one

[@darleencameron2729]

I wonder if my son liked it?

[@ameliewinner5433]

wow like nobody watched this i tryed his recipie it was amazing! you should rlly try it

[@popaandrei4422]

More like, i did this recipe years ago, like when he posted it first Time 🤣🤣🤣

[@MrBiddy1975]

How much butter?

[@jasonbeymer4025]

Have you tried his scrambled egg recipe?

[@martakudyba2898]

It is such a good tutorial and makes all the treat fresh, warm tasty an beautiful. Seasoning of the sauce - at the end so yolk is smooth, non coagulated, nice vinigar with herbs, a bit of lemon juice it all makes it a perfect egg Benedict. I am not a super fan of Godon, but this is perfect. He is a good teacher. Well explained. So cool. Thank you!

[@annieroche22]

Im so pissed drunk . Gonna try this.

[@Lillylunalight]

Did it go well LOL 😂

[@annieroche22]

@@Lillylunalight I've mastered it since then. Although you definitely need to get the practice in long before you drink and attempt to make this as a snack. I woke up with egg on the ceiling.

[@DA7545]

I tried, not drunk, this AM. Put butter in too fast, it separated. Or maybe the yolks cooked over that boiling water. I'll ty again sometime.

[@annieroche22]

@@DA7545 it's obviously not working whilst you're sober ....try drinking a bottle of wine. Pretend you're a world famous chef with a slight alcohol problem

[@eatanaustralopith_3379]

I don't know about you but I always cook better when drinking. Unfortunately I have a hernia and acid reflux which means I periodically have to run off to puke, but the food always comes out great. At least that's what my family says.(we have lots of liars)

[@Miguel3104]

Just prepared them, thanks for the recipe

[@katiebaker5662]

I'm an average cook but everytime I follow your recipes it turns out perfect. Thank you

[@frostreaper6077]

I have an old recipe from a restaurant from the 70s. They Simmered the butter and scooped the bubble layer off the top as it simmered. Separated the yolk completely and placed it in a glass bowl with a small hot wet wrapped around the bottom of the bowl. I think they added a little lime and they made sure to pour the butter in slowly as they mixed it slowly. I think there is more to it but its written down in my kitchen some where.

[@pattysmith1227]

I love you Gordon Ramsay, I love that you are not afraid to tell people the truth. You are such a fantastic person with a fantastic family thank you for all your hard work and blessing us with such grace and beauty in food! Patty from Houston Texas!!!!

[@Ashes2Ashes_Blush2Blush]

I want someone to love me as much as Gordon loves to cook.

[@S7VEN]

find something you love as much as gordon loves cooking and someone will

[@postmomentaryaffliction0]

Jesus is the answer

[@favfour7740]

I’m a new subscriber here! Thank you Chef Gordon for sharing all your recipes 😊 I love cooking and excited to try out your great recipes! hope to master this one day!!! Keep on sharing Master Chef 🙌

[@user-qf4sx6up2t]

That is great. Thanks, Stavros

[@kimbo6ix344]

Thanks chef. Made this for brunch and my wife loved it!!

[@pamelalansbury94]

I watched one eggs Benedict video last week and now KZbin is suggesting them to me 24/7. It’s interesting to see what each chef thinks is the best bread and ham/bacon to use.

[@WardyLion]

I love Eggs Benedict and am making real progress on getting poached eggs right. Not tried it with Parma ham yet but I’ll add it to the list. Also made Eggs Royale and Eggs Florentine a few times this week as I have friends / a wife who don’t eat meat so I wanna make sure I can serve them a decent breakfast, too. Plus they’re also both really tasty so I enjoyed them too. Not been brave enough to make my own hollandaise yet…maybe next week! 😅

[@CENTURl0N24]

Imagine Gordan as your Dad... I'd bolt to the table every meal

[@justonemori]

I've been so focused on perfecting the poach and sauce that I never considered examining the other 2 components. I've only used a toaster and Canadian or sometimes regular bacon in a pinch. Thanks Chef!

[@EatwithRehan]

Looks so delicious 🤤🤤👌

[@qmccarr89]

This is the only eggs Benedict recipe I ever use. Gordon is absolutely fantastic.

[@jasperpike242]

Not a recipe its just a method. If he did this in his own kitchen I'd be surprised. Bain marie i dont think so in a busy kitchen?

[@JamesSmith-kb6lt]

Absolutely splendid.

[@jeremiahsparksjay1252]

Awesome 👍👍 thanks for sharing this

[@SR-el8cw]

Amazing recipes and tips! Delicious Holland side and very down to earth😍

[@daisystrahl923]

wow....thanks for sharing a very simple breakfast. Im a filipino married to a kiwi. I had a hard time cooking and thinking what will I make for dinner and that Egg benedict is just so easy to make. 🥰🥰. Tha sauce is good for all kinds of meals. Thanks you so much for sharing...would love to try it..

[@aztecwarrior7678]

"More butter"!! I love it!

[@GettinReal]

Excellent. Same quality instruction as Chef Jean Pierre. Thank you Gordo!

[@DonnieDGaming]

I like to use dijon mustard in my sauce. Gives it a little kick.

[@alextogo8367]

That works too.

[@mirabelle8425]

❤❤❤❤ milles mercis pour cette délicieuse recette 😊😊😊❤

[@michellemohrle7450]

Thank you for making these videos. You are my absolute favorite Chef! It is a real treat to watch you cook.

[@tristengates6901]

Hey it’s me Gordon. This is my personal account. Thanks for the support man

[@rickdeckerd744]

Thanks so much for this video! I tried it for the first time this morning with a recipe from a magazine. Fail. But I see a few things I did wrong, thanks to Chef Ramsay.

[@briancasteel1222]

The color of the egg yolks look phenomenal

[@gargoyleking529]

That looks amazing

[@kimberlypetersen5981]

Made it!!!! And it was perfect!!!

[@rayyan4156]

"a little splash"

[@lenraby5920]

Favourite breakfast, favourite chef, job done 😊

[@toysoldier6856]

This looks so delicious

[@CookVinChan]

Cool dish

[@user-go6tw7ck2p]

에그베네딕트 좋아해 ❤

[@mojonewslk]

you taught me how to cook ! phinomenal

[@OneGypsyTraveler]

Oh my, and no wasted time yapping about details… perfect

[@lancewalker429]

Just made hollandaise exactly like this! It came out delicious was boiling eggs so I split an extra one, melted half a stick of butter and got to whisking. Maybe I got lucky but the sauce was done at the same time as the eggs (about 4 minutes). Like I said, maybe a fluke. My sauce was a bit thicker because I probably missed the part with the egg to butter ratio but still was extremely quick and easy. Mayo is next.

[@Pishband]

Thank you for being a chef 🌹

[@suzannep8371]

We had the most amazing eggs Benedict at the Virgin VIP lounge Heathrow, they were perfect 👌

[@beesnort3163]

My #1 wish before I die is to try any single thing this man creates. Will never happen but one can dream! My lifetime idol!

[@vitolinalualemaga9331]

Love watching Gordon Ramsay♥️♥️

[@mohammadshahabuddin2055]

My favorite breakfast

[@Quickcat21MK]

Earned a new subscriber today.

[@Chinook__]

Thanks for giving us boys some new skills to make our ladies and family happy.

[@SugarFreeCarnivore]

9 eggs used this morning, first batch the eggs scrambled when I added the butter, and the next 2 batches they split and went grainy. Try again tomorrow

[@jasperpike242]

Hope you didnt sling it. a drop of water and add the split little by little just as you did with the butter. easy good as new.

[@willtekata1763]

Bro you're the best chef in the world. I'd beet everyone to the table for that.

[@realiseArchitecture-tq8zr]

Merci Gordon tes le meilleur

[@maryngshwuling9916]

Thanks for sharing this recipe 🌈

[@mcroman-superfeat]

Mama Mia ::: Lucky we have you Gordon... THX 4 Sharing ... ;)

[@cathy40]

I never care to watch you on Hells kitchen, because how mad you get. Really worry you're going to have an aneurism or stroke. But watching you calmly make this hollendase was a real treat! Thank you!

[@jackhamilton2565]

Doing this with smoked salmon

[@andreadeans2520]

I would hate to be a vegan. What an absolute treat 🍳❤️

[@mikaheinekenn]

Don’t leave the eggs in the boiling water even if you’ve switched off. It will separated . Once done a nice creamy texture , take off the hot water stir to warm down and then leave it

[@MajimeTV]

He said warm water but I’m sure others appreciate the clarification.

[@florinchivu]

Vinegar keep them still

[@MrnmrsCCazares]

Tried to make this, didn't have butter, used peanut oil. Actually turned out ok, slight peanut taste, but it didn't hurt because I added veggies to my sandwich. I did over cook it a little and got scrambled eggs at the bottom

[@indiesandher6352]

Brilliant Chef 😍👌

[@robertmaaz7636]

My kitchen hero, I love your cooking, but I have to criticise you as much as I do smaller channels. The essence of this dish is pride! Absolute f ing pride and royalty. And you my hero, use store bought muffins?! I know baking isn’t cooking, but for the top it should be a given!

[@VathSophanin]

Yummy 😋

[@nydiarolon1486]

I love chef Ramsey,his accent jjjj

[@yasinagayev6322]

Beatiful Chef

[@Bravosmom1]

I’ve decided , after watching this video, from now on I’ll be wearing a drool bib. 😋 yum !!!!!

[@gavincook4684]

Gordon Ramsay learned everything he knows about cooking from chef Marco.

[@temitopeadedeji3606]

Wow super gud

[@giusepperusso2835]

Very nice Gordon congrats...about my taste i will just add some....erba cipollina and pink pepper.....on top of the eggs... and trifolati mushroom on side....strong Italian touch

[@tommackay7433]

Best breakfast there is.

[@pamelaneal6537]

Make mine in the blender. Success every time. Whip the yolks with a squeeze of lemon juice, adash of cayenne for 30 seconds. Then slowly drizzle the hot butter on high until it thickens.

[@wildheartsphotography8081]

That egg is sooooo well cooked 🥰

[@510purple]

i'd eat all 4 of those

[@TheLindyconner]

God I wish I was married to him or have him as my dad! Or any relation!!! He's amazing! I love watching him cook. I couldn't imagine waking up or coming home to his food! 🤤🤤🤤🤤🤤🤤

[@cochrngj]

There are lots of guys out here who can cook. I made Eggs Bene for my folks today as an after-Thanksgiving treat. I watched this video to remind myself how to make Hollandaise. It's been about ten years. I make it differently however; I use white wine instead of vinegar, and a pinch of paprika for color.

[@TheLindyconner]

Cochrngj you should post a video of how u cook eggs benny 😊😊😊 I love when it comes to cutting the yolk open 🤤🤤🤤

[@alextogo8367]

Just find a chef that knows how to cook. I've work in many high end restaurants and let me tell you. You seen it all. You'll be surprised there's many foods that are easy to cook. Just need to put in some time and effort👍

[@seldomseen6100]

Gordon, I was a bit surprised to see that you kept "seasoning" with salt with this Hollandaise sauce recipe. I have done a similar eggs Benedict recipe (technique with the egg yolks, butter, and fresh squeezed lemon juice) with Pharma and also substituted Pharma in other recipes. But when you fry Pharma it the way you did, the salt content of the Pharma is exponentially enhanced. I learned to not add salted butter, certain cheeses, things with heavy salt, etcetera, when utilizing, crispy, pan fried Pharma to a dish. And I do love pan fried Pharma. Let me know what you think. I could always use a good tip. I have tested out many of your recipes and techniques from KZbin, this is the first one I felt compelled to make a comment. BTW: I use Prosciutto and Serrano pretty interchangeably, if that will help inform any thoughts you have regarding my opinion and comments on pan fried, crispy Pharma being too salty and needs extra care when adding to certain dishes. love ya!

[@DoubleZippea]

I love it

[@susanlenville]

Thank You Chef Ramsay,now I know how to make PERFECT dropped eggs.Also now another way to use Parma Ham!!!!

[@Acarsfault]

Actually, Parma Ham when cooked doesn’t taste good. Italians never ever cooks it. Better to try Speak ham (similar but bit more smokey) and it’s way better when fried.

[@michaelmendillo7513]

Putting. on my sneakers. !!!! 😎✌💕

[@erichand7548]

Nice, makes it look so easy. Maybe it is 🤷‍♂️

[@thatmamma-B.]

Yes👍🏼

[@frederickwilgram2051]

Gordon, I laughed so hard when you called Guga from Guga foods a doughnut

[@rasheedahmontgomery912]

You really have to be patient and masterful with egg dishes. And what he doesn't tell you is you NEED to clarify your butter. There's an art to that. And also you have to Tempur those eggs over just the right heat or they will scramble. Hollandaise is no easy task. It takes practice. Chef Ramsay makes it look simple. ❤️🥰. Trust me I failed these steps miserably in cooking school. I FINALLY passed tho. With the help of some great instructors at JNA Culinary Arts Academy Philadelphia. 👍👍👍

[@richardshackleton9827]

5 yolks, splash of lemon juice in a containers. 250gram of boiling butter in a pan. Slowly add butter to yolks and blend with a hand mixer. Season. That's how I do it and perfect every time. No need for a bain Marie in my experience

[@blancanavarro2546]

thanks love. you somuch

[@gerardogomez2820]

Hermoso

[@NeverLetLoveGo]

Delicious

[@mindfulcat5195]

made hollandaise for the first time today, failed twice but i did it on the third try! was a bit gluggy but i was really happy so give it a go!

[@undertraderforex7230]

the secret is in the whisk.. whisk it fast and pour the butter slowly

[@undertraderforex7230]

if someone can do the whisking while u slowly pour the butter then even better

[@undertraderforex7230]

final tip.... dont melt the butter instead whisk in the block of butter without melt...... as i melts slowly with the low low heat it will be easier to emuslify which works the same as pouring melted butter slowly

[@parthoroy9141]

Oh man, Chef, I need to make breakfast this way instead of my regular cereal and milk LOL. The Parma ham was an excellent idea

[@665Iron]

This breakfast for me is like a specialty I'd cook like once a mobth maybe on special ocassions. That butter is kind of expensive these days and it's a lot of it

[@lennethpaquera4582]

Hi chef I’m just finish to watch hells kitchens compete on Netflix..I’ve learned a lot From even you are so Strict as a coach chef😍 sometimes im feel nervous 😬

[@serenitywashington7565]

I LOVE me a amazing egg Benedict 🤤🥰

[@alexegus71]

I'm such of copy cat ...I did exactly what you said and It came out exactly the same. I'm enjoying it now., have a good breakfast ya'll

[@haadbajwa7565]

Good to see u on utube! Fan from Lahore Punjab Pakistan 🇵🇰 🖐

[@Ben-rz9cf]

Even the double boiler method for hollandaise is deceptively hard. For ones like me who don't have the whisking technique of gordon ramsay the blender method is much easier. Love me some eggs Benedict