To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page: / laurainthekitchen Twitter: @Lauraskitchen
Just watched this video last night and HAD to make eggs Benedict for lunch today. Everyone in my house told me I couldn't poach and egg or make hollandaise sauce on my first try ... but guess what, I did all thanks to you! You always explain each step of your recipes so well! Thanks Laura!
Made this for my girlfriend on a Saturday morning, now she won't go back to her own apartment. Thanks Laura, lol. What's up Jo Jo, you lucky fellow. Love you guys !!!
just made this this morning, i normally don't cook (ever lol) so my parents were surprised when they came down to find this, and they loved it! i was surprised how easy it was to make, didn't like cleaning all the dishes i used but what can i say haha. thanks for the recipe!
This recipe taught me how to make hollandaise sauce after we tried to make it 5 times in a row. Thank you for making complicated recipes easy to understand for the regular person at home. You rock!
Leave on the bowl with the hollandaise sauce to keep it at a nice working temperature instead of adding water. Fry the ham first and then toast the muffins so they absorb the ham's flavor. Use a sauce pan for the poached eggs it makes the turbulence last longer also try a tea cup to drop the eggs in the water, its easier. Great vid Ms. Vitale. I love your style and I'm a fan of your work. Cheers.
Um, I beg your pardon but Laura ALWAYS says "this is just how I do it" so maybe you should get your own channel and stop telling Laura about HERS? Plus she is a stunning woman yet still humble....
Laura, I made this recipe today, including your homemade English muffins, and it was outstanding! My first times making eggs benedict, too!! I have always been intimidated by hollandaise sauce, but your recipe was really easy. I added the butter a little at a time and the sauce thickened up beautifully. Instead of bacon, I added smoked salmon and avocado. Thank you so much for the recipe!!
Thank you so much!!! You helped me cook my first ever eggs benedict!!! My favourite meal! First attempt was alright for me... didn't poach the eggs long enough... second time.. poached them too long! But I'm getting the hang out of. My hollondaise sauce is amazing thanks to you!!!! Thank you thank you thank you!!!
I am so thankful I found this channel! I was always too afraid to try anything new because recipe books always made it sound like you had to be a scientist to put it together. Watching her step by step doing the recipe and seeing what it should look like at different stages rather than guessing, I am now 99% confident that I could pull this recipe off! Thank You Laura!
I tried this one weekend and it was soooo good! It is a little intimidating at first but if I can do it I'm sure everyone can do it too. :) thanks Laura!
thank you laura for sharing your expertise. you are such a blessing and i hope to cook lots of your recipes! your roasted chicken is SO DELICIOUS. it is one of my staples for having guests over. God bless you.
Amazing recipe! All fits together so well! And the most full proof recipe for hollandaise sauce! I ve tried several others and all failed. Well done Laura! Thank you!!!
Laura i love all ur receipe all is just amazing ..ur taste is exactly like mine thats make me eciting with all ur receipe thank you very much all my fily happy 😊🙏 xoxo from Bali Indonesia
This looks so good as all of your recipes, I love learning new things. I have been researching recipes for a while now and their is no one out their like you. I feel like you explain everything so good and you inspire me to want to learn more. I love that if we ask you a question, you actually take the time to clarify it. Your recipes are delicious and so easy. I agree you should have you own cook show. Or maybe something similar to what Rachel Ray has. Thank you for everything.
I'm SO tempted to try this at home and cook it, cause it looks so delicious and simple. Other recipes of this dish I've seen have made it too complicated but she made it seem so much simpler than it is. Great job.
Thank you so much for this video and your tip about how to fix the sauce as I always made the sauce thicker and didn't know I can do that with the warm water. I'll make them tomorrow for breakfast. I love your recipes!
your steps are perfect. organization and timing. one will surprised how fast the process goes. I add more cayenne pepper than you did & nowadays I chop fresh basil & chives into my hollandaise, while iwhisk like a tornado . Love your videos!
Ham and Canadian bacon are not the same thing. Saying they are the same thing is less accurate than saying Sirloin is the same as Filet mignon, because not only is the location of the cut different, so is the entire processing procedure.
+Agronox DT Well I have never eaten canadian bacon before, but yes to me it looks like ham. For me being in Germany they only have american bacon and its streaky with lots of fat
do yourself a favor and check out Heston Blumenthal's poached eggs, not only will you save yourself a lo of hassle, but you'll be taking advice from someone with actual _professional experience_, its easier than this airheaded brawd, the result is better, and its just smarter.
First of all do yourself a favor and put your head out of your ass, you have most likely never eaten at one of Blumenthal overpriced (careful, I'm not saying overrated) restaurants. Second, this Eggs Benedict were perfectly prepared. And third, I think Laura is pretty well qualified to be called a professional.
We call it Canadian bacon or Canadian style bacon because only in Canada (that i know of) do they make ham out of the back or loin and roll it up into a little sausage looking dealy and call it "back bacon" so we make it simple and call that style of ham "Canadian bacon" In the US if you ordered "back bacon no one would know what you are talking about, and ham is literally made from a ham, meaning a cut from the top of the back leg of a pig. We just dont have an equivelant cut till we saw the Canadians doing this so, its like an honor, we didnt just steal the dish, we tell where we got the idea :) Dont ask me about english muffins, no idea LOL. Probably originally meant as some sort of insult cause we dont much like the english around here LOL. And is that a Jersey Italian accent i hear? You ae a wonderful cook, the world lost out when your restaraunt closed down.
Laura. My family thanks you yet again. We have tried a few other versions all epic fails. This one was 100% success right off the bat. You're the best.
JunkYardCat 13 haha that failed attempt to a passive aggressive attack. It's just my opinion based off what i have seen so far from the experiences I have had watching cook as well as cooking. It it does look tasty though, not going to deny that
It shouldn't cause you to be sick I think...? Some people eat them everyday and are fine but some people are susceptible to getting sick from "raw" foods.
Cheryl Meier All (fresh) eggs can be safely eaten runny. If your eggs say "pasteurized" on the carton, it is even safe to eat them completely raw! (assuming they are fresh).
This lady STILL doesn't have her own cooking show?!?!? I feel like I've been watching her for forever! Years already. She needs to get noticed by the food network or something. I love you Laura!
Thank you so much for this recipe! I tried making a different recipe for hollandaise sauce using a blender method but it didn’t work for me since I didn’t have the right blender and the sauce ended up separating. Then I tried your recipe since it seemed much easier and it ended up turning out perfect on the first try and was so much easier. Thank you so much for saving my eggs Benedict! 👍🏼😄
I love this! This is like the "normal human cooking show" I've been dreaming of forever. Somewhat difficult recipes (to some) with normal human ingredients you can find in the supermarket!!!! BRILLIANT!
