In this episode of On The Table, you’ll expand your brunch menu offerings to include the universally craveable Eggs Benedict. Follow Chef Meredith’s step-by-step instructions for creating a perfectly stacked egg and Canadian bacon, and English muffin creation smothered in rich, silky Hollandaise sauce. This variation of Hollandaise stays true to the recipe’s origins by using wine reduction — the best-kept secret to a more luxurious and flavorful sauce. Don’t let the technical aspects intimidate you. Once you get the sauce’s nuances down pat, you’ll be whipping up this classic whenever the craving strikes. For how to make the perfectly poached eggs featured in this recipe, visit https://bit.ly/3C5Ka36.
00:22 Making a Wine Reduction
00:44 Making Hollandaise Sauce
04:05 Crisping Your Canadian Bacon
05:17 Assembling Your Benedict
Get the recipe: https://bit.ly/3C5Ka36
Watch on Lid & Ladle: https://bit.ly/40pZT6m
Shop this video:
Sur La Table Classic 5-Ply Stainless Steel 2-Piece Skillet Set, 8″ & 10″: https://bit.ly/4fTo5Tb
Sur La Table Stainless Steel Mesh Sieve: https://bit.ly/4j7AV2R
Sur La Table Stainless Steel French Whisk: https://bit.ly/4gQjSAO
Sur La Table Classic 5-Ply Stainless Steel Saucepan: https://bit.ly/4jeG5dI