Naked Eggs Benedict | Food Wishes

[@brentu777]

Thank you again Chef John!!! Making this for my wife’s bday breakfast… you are the coach of how not to poach

[@TheModalia]

Nice😂

[@frankrosemeck9898]

Ha! Well played, sir. Well played...

[@sandrales1351]

👏🧐

[@markmarkplace]

Haha I see what you did there!

[@chrisfournier6144]

Haha you out cheffed Chef John there!

[@Alan_Mac]

"Which is optional but also mandatory" no matter how often Chef John says it never gets old.

[@joerairden2634]

Agreed 😂🎉

[@AirborneMOC031]

Just tried this. Personal opinion: for me, in the amounts specified for the sauce recipe, just a bit too much lemon taste over the eggs, overwhelms the taste of the eggs, despite the fact I love the taste of almost all things lemon. I appreciate that it accomplishes what I was hoping for: a version of eggs benny without the messing around making a more complicated benny sauce. If two plates were put in front of me, one with a well prepared true eggs benny and the other one with this dish... I'd eat the eggs benny. And then I'd also eat this dish - it's lemony, it's buttery, it's good; just different. Next time, while the eggs are cooking in the oven I'll mess around with the amounts of butter and fresh lemon juice to see if I can tune the sauce ingredient amounts to something more to my taste. Thanks for developing and sharing this recipe, John.

[@maggiehammer9729]

I made this last night for dinner. It was wonderful....HOW EVER... I turned my back for one second and burned the sauce. I used it anyway. My husband said, "Is this Hollandaise sauce?. I said "Yes", "It's a new recipe". I lied.

[@topotheleague]

Love the butter sauce technique! I'll have to try it. Maybe with some different fruits 🍊

[@leslieelaine5968]

I've been following you since the beginning and I love hearing your voice!

[@rogermac358]

That looks great! The best part may be the super simple lemon butter sauce, which would go well with so many dishes. I'm going to make that sauce tonight to go with a nice piece of Mahi Mahi.

[@swisski]

How about over asparagus or broccolini

[@stevenlewis6781]

I was thinking exactly the same thing. That would work with a lot of different things.

[@lindainparis7349]

Yep, I have adopted it too.

[@noble61483]

I'm surprised people didn't know how easy it is to make lemon butter sauce 😅

[@AlRoderick]

I like the green salad idea but I think I would do it with some baby spinach, the lemon butter sauce would go great on that as well.

[@AirborneMOC031]

If there must be green, avocado for the win.

[@diamondjim7560]

Or chilled, but slightly cooked, asparagus tips.

[@lindainparis7349]

Yep I agree. Or lamb's lettuce.

[@bonniepwtf]

I love Eggs Benedict, my favorite breakfast! These looked delicious.

[@caitlinmenger8716]

I’m one of those weird people who doesn’t like runny or poached eggs so I am definitely doing this. My fiancé loves eggs Benedict so I will take his out a little under done and let mine cook a bit more and make us both some eggs Benedict!

[@tbell61]

I'm also one of those people who likes the egg yolk cooked through. This definitely looks like something to my liking.

[@amerzian]

I’m the same!! I always cook my eggs longer

[@Kackrabe]

Freaks

[@therealwildfolk]

Dude. Literally the only reason I don’t make Benedict more often is the effort involved. You sir, are an absolute genius. Looks like I’ve got my breakfast plans this weekend

[@caesarsalad77]

Thank you, Chef John, for once again reminding me I need to invest in some ramekins.

[@darkowl9]

Soon you can be the Anakin of your buttered up ramekin.

[@lindainparis7349]

Learn by my mistake, buy ones that stack.

[@mack7170]

You eliminated the most annoying / time consuming parts of eggs benedict - poaching eggs and emulsifying hollandaise. I'm definitely making this.

[@_Ekaros]

English muffin is the hardest part. I just can't be bothered to make them.

[@JonZiegler6]

poaching eggs takes much less time to heat your oven and then bake eggs for 20min...

[@_Ekaros]

@@shaunhall284 What you mean? Isn't making them pretty hard? And quite time consuming? At least compared to simple easy and very fast hollandaise.

[@bonedoc4556]

​@@_Ekaros Yeah, too easy to just buy them.

[@_Ekaros]

@@bonedoc4556 If they are being sold. Which they are not. So buying them is absolutely impossible.

[@vilhelmhammershoi3871]

Thank you so much, Chef John!!!!! Great recipe!

[@Mournblade7]

The sauce he makes here is a Burre Blanc, basically. If it breaks on you a splash of half and half or heavy cream will bring it back to an emulsified state

[@christinat.7264]

Loved this recipe. I would add asparagus as a side. Maybe some olives too. A little feta cheese on top of the egg when done. So many versions of this would be good. My kind of breakfast;).

[@coffeeandscarves]

Beautiful presentation too! It kinda looks like a rose 🌹

[@coreopolis]

Wait til the end to see why he calls it naked? This might be the worst time for that marble table to be so reflective 😅

[@jan-willemdewit2409]

Chef did give us a full frontal view of his eggs

[@ChiArt-vh2uo]

I was about to say what is John cooking 😭

[@delisebomer8654]

Chef I have been using this lemon butter sauce as a short cut for baked Salmon piccata. It is so good. I've fused two of your recipes and added a baked cycle. 😂

[@philbeck3680]

Chef John I love you, but in no way does this look better or cooler than a regular eggs benedict 😂

[@Veerix]

Finally! A substitute for what I believe is the most redundant sauce you could make. "These fries are good, but they could use a dipping sauce made of more potato." - said no one.

[@steffurness]

redundant maybe, but nutritionally speaking, eggs are very much not potatoes.

[@Veerix]

@steffurness my argument is not nutritional based, merely that you eat a food with the same food in a sauce over top of it.

[@steffurness]

@@Veerix i get it 👍👍

[@steffurness]

@@shaunhall284 funny !

[@steffurness]

@@shaunhall284 solid tracker you've got there 👍👍 why bother hanging around then if it's doing so poorly?

[@margie7596]

Great recipe! Thanks so much.

[@bobbyesamdahl]

yeah! thank you

[@adde9506]

I am one of those freaks that hates a runny yolk. I'd prefer no yolks at all. But I do like a hollandaise. So maybe I'll do these with the egg whites in the ham and the yolks in a hollandaise for the top. Can we get a video on the easy way to make a hollandaise, or even a +yolk version of this supremely yummy looking sauce which will definitely be going on some pasta in my future.

[@F0XD1E]

Looks like a great little shortcut! Gonna have to try.

[@caroled2]

The recipe of yours that I don’t think I will ever try. The hollandaise is the best part.

[@monicahoger]

I SO need to try this! Of course, the risk may be never wanting to order ANY kind of breakfast ever again, only because eggs benedict is one of the few things I DO order because of the struggle with making the sauce. This seems so much easier!

[@kittywetzel92]

Those yolks are perfect for my preference! I always order over medium but rarely get the gelled yolks that I love!

[@rahulshah1408]

Totally with you.

[@mabylene]

I'm sorry, but Mr John, you didn't have any heat on those butter pats when you were swirling them. So how can we turn down the heat if there is no flame?

[@timjones3094]

Can’t wait to try it !

[@CarlosRodriguez-dd4sb]

There must have been some defective hams at the factory.

[@terryt.1643]

Was thinking of making your Toads in a Hole but this looks like tomorrow’s breakfast. Thank you, Chef John!

[@wendelinharrison9571]

And it’s so pretty!!❤

[@lisasimpson5465]

Thank you Chef John and as always I enjoy 😊😊

[@azilbean]

I love this method.... and I didn't think I would! This would also be a great thing to do for a crowd at brunch!

[@douglasthomson8022]

This recipe can be, with a couple adjustments, done in a air fryer and the results are eggs-cellent!

[@colintheil1508]

Genius. Nobody has ever poached just two eggs and felt like it was worth the effort. Also, best pun so far this time

[@nuyabidness1887]

Always excellent. Next time my wife and I have the same day off, I will make this for breakfast. I do have a bit of an unusual request - the other day I went grocery shopping, and I was in a hurry and made a whoopsie. We have an espresso machine with a built-in grinder, and I bought ground coffee by mistake instead of beans. Normally, I can think things through and come up with ways to use oddball stuff, but this has me stumped. Have you got any ideas?

[@lindainparis7349]

Now you could make very strong concentrate just with hot water to make desserts.. But take my advice, do not throw good money after bad, throw it away and straight away. Otherwise you will be constantly reminded of your silly mistake !!!

[@nuyabidness1887]

@@lindainparis7349 it was taken out of my hands. My wife took it back and replaced it.

[@JillpapI]

Dear Chef John, As inappropriately awkward and direct as this may be, I have for many years wanted to tell you how you have impacted my life in regards to cooking. See, my mother is a trained chef. To be perfectly honest however, she has never been the easiest person to learn from. I do not mean this as an insult to my parenting; we're just asian, y'know what I mean? "If e' dun geddit, just shove it in." Because cooking had never been a priority in my life, y'know, asians are all about the doctor / engineer / rocket scientist thing, said shoving had never been covered in the culinary respect. That was, until, I somehow came across the blog one day. Yeah I live in the same country as XiaXue, if you remember her. I don't follow her so I have no clue what she's ever up to, for which reason I've never actually found a reason to appreciate, but dang, 13, 2008, was when I for the first time began to become curious about mushrooms. Until then they would literally make me gag if I smelled them. I'd choked on one as a child. In my personal opinion you will always be the greatest culinary mentor I have ever had the privilege I never knew I'd ever want. While I am not a chef per se, cooking is now genuinely as much a part of my life as any of the other favourite things in my life ever will be. So I just wanted to say thank you.

[@jimihendrix6969]

I love your recipes, thank you, Chef John I'm off to the supermarket, when it opens. You have improved my cooking abilities and options. Loving your blend of valuable information and entertainment.

[@bonedoc4556]

Add tablespoon of water. Bring to a simmer and reduce tablespoon of water.

[@joeylummox7330]

Typical John

[@Getouttahere78]

When I'm at home I'll eat that with my hands. 😂😂

[@joecomelately]

On my second attempt and I'm going to replace the ham with a crab cake mixture.

[@TheHamishX]

I thought you had lost your mind... no hollandaise peh!... but i was glad to see you are infact sane. Im definitely gonna try this 😊

[@marieb9926]

I can do this. I NEVER wanted to make eggs Benedict because of the sauce, so I will be making it this way.

[@cmiller974]

“Freak of Nature” here and proud of it!

[@martelinthekitchen2798]

Times and temperatures for convection oven?

[@Kite403]

I love Eggs Benedict but I'm not confident enought to make Hollandaise at home lol. Definity going to give this version a try !

[@OrlaQuirk]

Considering the price of eggs. I am glad that the sauce has no egg yolks. Thanks for this. I really want to try it for the family, soon! I love Hollandaise sauce, and am excited to try this new alternative.

[@teejaded]

Why add water to the lemon juice if you're going to reduce it?

[@gohawks3571]

Maybe to just slightly reduce the tartness? Idk, good question 🤔

[@desertdragonworksaz]

Absolutely loving this one! Thank you for sharing!

[@a2daj]

There's a buffet place near where I use to work that, during breakfast time, would have that egg in a ham bowl but they added half a grape tomato and what looked like a small bit of chimichurri sauce. I would get one or two and put it on a biscuit and cover it with some sausage gravy. So good.

[@Puppy52]

That eggyolk looks amazing😮😮😮😮

[@binda33]

Thankyou, this looks amazing!

[@rawworking]

You are the best sir! Thank you.

[@soxandbears]

made this for my girlfriend this morning for breakfast and it came out amazing!

[@soxandbears]

i did. skipped the garnishes. the egg was slightly too well done@@shaunhall284

[@lucib2924]

​@@shaunhall284phag

[@lucib2924]

​@@shaunhall284pphagg

[@richardfellows5041]

Thanks Chef! Not a fan of runny eggs but this looks like it would be a perfect way to make a small quiche for one. I am going to test that tomorrow. Thank you for the inspiration.

[@janzebuski3559]

Looks great! Love the way it plates up. The ham looks like a flower. Very "fahn-cy" 😃

[@luisenriquevlog1099]

I made the recepie as written. I would use only half a lemmon (1 tbs) intead, and adjust if needed. it was too lemmony for me so i had to add an extra tbs of butter which kinda worked!! I also overcooked the egg 😢 next time ill only leave it in there for 10 min. BUT overall, pretty good naked eggs benny! ❤

[@Kevin_747]

That sauce is the bomb.

[@sharmishthabanerjee6852]

Awesome recipe chef ,please show, Hungarian rigó jancsi recipe please

[@id10t98]

There's something magical about a buttered English muffin. Sometimes a gin or Guinness soaked one is magical too!

[@spinningbackspin]

do you have a recipe for a gin soaked english muffin? Love to try it?

[@MacCrocodile82]

John’s going to put out a cookbook with at least one chapter on how to get out of making Hollandaise. You’re a maniac, John, and I love it.

[@cuddlywolfy]

with the lemon juice - why do you add water if youre then going to reduce it? couldnt you just use the juice as is?

[@georgepretnick4460]

Thank you chef John. this one goes into a 'make' file.

[@punkypinko2965]

What a great idea. Such an easy alternative. Thank you! I will be making this in the morning. Oh yummy.

[@thewefactor1]

This looks very good, the method here - I'm all in with this one here.

[@lagunamiller]

That looks delicious. I am definitely going to try to make this.

[@Keinapappa]

- Knock knock knock - Whose there? - An interrupting cook. - What's an inter.... - CAYENNE !!!

[@catalhuyuk7]

See that one square of butter off on its own dancing like nobody is watching.

[@gohawks3571]

🧈💃🕺💃🕺💃🕺

[@judithmatthews8460]

I love poached eggs so sorry this is a No from me. As to the butter lemon sauce I’ll try, because the vile bottled yellow gunk you get in a poor restaurant is a nightmare.

[@raunchyrarebit]

U R a snob

[@cucinainfamiglia2018]

❤❤un secondo davvero sfizioso bravo❤❤

[@heruhcanedean]

I'm about to make this for my mom. Rewatched the video to take some notes. She loves eggs bene, but I hate making the hollandaise. Side note, how is spell check this bad? It says hollandaise is wrong and thinks I want the word "landholding," no other options.

[@heruhcanedean]

I'm about to go to store for more ham. 17-18 minutes was the cook time I went with and 2 of them were a more medium/hard set, but those were with cut up Canadian bacon rounds. The deli ham one were a lot better of a cook, more of a soft set. I used both a deli ham and Canadian bacon. I also went with about 4 T of butter in my sauce and had a very juicy lemon.

[@kevinnowak6680]

genious

[@naveerakhan9622]

Can't wait to make this on the weekend!

[@murtato]

looks like Adam Ragusea's prayers have been answered by Chef John. Life is good

[@MissBabalu102]

Hmmm. That looks good, and memorable. I bet I'll make it.

[@retrochristmaschic]

Love your channel!

[@laurabenson1278]

Can't wait to try this one!

[@IuliusPsicofactum]

How long should I leave it in the oven for a firm egg? My wife is pregnant and is not eating runny eggs.

[@AirborneMOC031]

You can open the oven door more times than once to put the eggs in and again to take them out. In other words, give the eggs a poke test towards the end of cooking to see if they're firm enough for anyone who wants firm eggs. Not firm enough? Shut the door, give them another few minutes, then another poke test. Keep track of how long it takes them to get overcooked to your satisfaction, then you won't have to do the poke test the next time.

[@MUDSWAT]

I bet this is sooo freaking good!!

[@kivapage6789]

Job well done sir.

[@ronniephilip1680]

Love watching you, you are hilarious!

[@simcott]

THIS seems like the perfect labor reduced version of 'Eggs Benny' ...All the more perfect, as I happened to make a batch of english muffins yesterday!

[@CantankerousDave]

Wakey, wakey, eggs and nakey?

[@rugershooter5268]

that looks really good

[@christwining3063]

I made this for breakfast today. I used muffin tins instead of ramekins. I did use two yolks in the sauce, but it was still super easy without a double boiler and all that goes with traditional hollandaise. Great recipe and a huge hit with the family.

[@coolcanoechic]

A new way to have eggs for breakfast! 😃. Love it.

[@johnwang9914]

I used to use old fashioned short glasses to microwave eggs to make a version of the Egg McMuffin... You had to grease the container and even then enough egg will stick to the glass that you had to scrub the glass with a plastic pot and pan scrubber. I think you could make the sauce more of a gravy by starting with a flour and butter roux to make it look closer to Hollandaise sauce or at least thicker...

[@pixelbomb97]

Why do recepes always say to use "large eggs"? I don't see a pletheora of choices at the grocery store

[@MrzSallynas]

​@@ewm335 Came to say this..Ours are called "jumbo" lol

[@AbhinavVats-zz9qd]

Just make sure the ones you buy aren't comically small.

[@southfloridaarcheryguy114]

@@ewm335And jumbo.

[@BlackMasterRoshi]

there used to be much size variety, now we get brand variety.

[@jackmehoffe9372]

Try a different one

[@luciliacordeiro4024]

Love this version. It is much easier to make and looks very delicious! Thank for the recipe idea. Shout out from Boston, Massachusetts ❤

[@ladyt3579]

🎵Enjoy!🎵🎷 😅 Will defo try this recipe. Thanks Chef John 😘

[@craigbrown5359]

This is perfect for the discriminating group at hunting camp!!! A step up big time from just eggs and scrapple!!!

[@leerutherford8095]

Very nice, a family favorite

[@spood87839]

Totally nailed the egg cook.

[@GilliMarieMoody]

Easter🐣Eggs Brunch!🎨 Yeehaw🤠. Thanks, Maaan!

[@aguysaid5457]

I know everyone hears optional about that cayenne pepper but it really does add so much flavour, you should reverse the order "mandatory but optional"

[@MrThndrkiss75]

I'll just skip this sauce too. I do brown butter and parmesan. For me, lemon and egg are like mint and chocolate. Two great tastes that don't belong anywhere near each other.

[@recordman555]

I love it!

[@SS4Xani]

I find it amusing how that one pat of butter went nuts while the other three were like "We are uniformity! We are one!"