Hello There Friends, Today I'm making Eggs Benedict with a Hollandaise Sauce! A breakfast that is super to impress your "better half" which only take 5 minutes to cook! as long as you've got your Mise En Place. Make sure you time your eggs correctly unlike I did and you will perfectly fine! Make this Eggs Benedict and Hollandaise Sauce and let me know how you did in the comments below!
RECIPE LINK: chefjeanpierre.com/recipes/eg...
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First time I've made a perfect Hollandaise. Followed him exactly. Delicious! I'd post a photo of it if youtube allowed it.
Awesome! So glad it worked for you, Congratulation!!! 😀
😘
KZhead: we don't do that here
@@ChefJeanPierre As a lover of wonderful French cuisine and a resident of beautiful New Orleans, I wonder if you have ever done a video of how to make perfect beignets, or perhaps an elegant Napolean dessert... or both?! Keep doing what you do. Creating a meal should always be as fun as you make it!
@@howiebernard7961 The talking is a good thing. It's not just about the recipe, but about the why things are done certain ways. The explanation is appreciated, makes things stick and really is interesting. Plus, you have to have fun cooking otherwise what is the point? His explanations and humor have been helping me become a better cook in a fun way.
I'm so pleased that there was no retake or editing to make the timing perfect. Real-life do-overs are rare; yet common on KZhead! Good on you and your team chef!
Or just trying to pretend everything went as intended. Watch Gordon Ramsay's grilled cheese video. He burns the bread and doesn't even melt the cheese and then tries to tell us as we're looking at his burnt unmelted cheese that he's got a perfectly toasted and melted cheese sandwich..
Thank you, we love keeping it real and we are glad you guys like it the way we do it! ! 😀
@@ChefJeanPierre it was super funny. And oddly enough, the 4 1/2 minute poach was still awesome looking. You guys definitely keep it real!
@@ChefJeanPierre It's definitely more honest. Not even the best chefs in the world are flawless.
This is a new technological advancement for KZhead videos: Subtitles not for what was said, but what the viewers are thinking :) Well done!
Indeed! LOL.
I was getting nervous, chef! please look at your eggs!
He uses mustrard as an emulsifier but doesn't tell us . The yolk is mustard yellow .or some type of acid. Not sure why he would not be more specific about that ingredient. Without acid IT WONT WORK . HE KNOWS THIS . . Grifter ?
@@p8entlyobvious383 i can clearly hear him saying "a little bit of lemon" before doing the hollandaise... that's where the acid comes from.
@@Matteo-ot1jd what about how yellow the sauce looks . Its a bright yellow . Butter is not such a bright yellow .
Jean Pierre is one of the BEST chefs on KZhead. From the ease of his methods to the way he does not shy away from admitting he makes mistakes to his encouraging words and awesome personality… one can really feel his passion for cooking and his commitment to teaching. A true gem.
I've watched 5 videos and already planned out my week of cooking. I'm so excited! SO SO SO SO SO happy to have found you! And eggs benedict is my FAVORITE breakfast meal and extremely difficult to find cooked well... had no idea it was made like this! 53 years and I'm still learn something new! 😘😘😘😘😘
I am glad I can teach you a couple of new tricks, and I have a confession to make to you. There is not a day in my life that I do not learn something new.! 😊
I'm so so so happy I subscribed to this channel, the best thing is this is real time cooking
Thank you 🙏
Just love his humility and humor even if at his own expense. I love how he takes the time to explain the details!
Wow! I just got a like from the Chef! Lol! Thank you for teaching me so many wonderful things about enjoying the gift of food!
I love Jean-Pierre, mistakes and all. He is so human and I can't help but smile watching him. Like me I clean up as I go along, my Grandmother taught me that and OMG could she cook! No formal training, just a Mother and a Great Grandmother who was so at home in her kitchen! I used to love going round on a Sunday for our family meals, up to a dozen people salivating as soon as you walked through the door - people just don't seem to do that much anymore! My Mother can't cook for sh*t though! 🤣 No joke, she made a Spaghetti Bolognese and when she realised that Dad had drank all the red wine (after years of me telling her to use white wine instead! Red wine is okay if you let it simmer all night though!) she thought that red wine vinegar would be ok! OMG that first mouthful..... 😳🤢🤮🤮🤮 I joke that her Shepherds Pie is made with real German Shepherd! I don't even dare think what's in her Ratatouille! 🐀😱
I only discover an read this now, Sunday’s surprise treat, and to add some more humour( never enough of this) you often hear of grandmà’s jam, what proportions do you recommend: one kilo of sugar per kilogram of grand mother, after removing teeth, clothes, wig, etc. And if grandma was sweet you can use agar-agar instead of only sugar, it is less sweet but better for your health. In every case make sure to get rid of the knitting needles,,they can be dnngerous to your health…
sdm101869 - if you like this, you will also like kent rollins. same humor, great cook, different accent.
I adore.
this guy HILARIOUS JUST THE KINDA GUY YOU WANT AROUND AT AN AWKWARD FUNERAL
I only realised egg whites contain water a year ago. The double-layer sieve is a revelation. Thank you so much for these wonderful lessons.
I only discovered it today. And I've been around. ;) For some unknown reason, a microwave poached egg appeared in my suggestions and then this. I tried the microwave poached egg with my son because I'm always looking for simple cooking he can do and it turned out remarkably well.
Chef, this time I watched the lesson till the end. After YEARS of trying to master poached eggs, I just returned from the kitchen having done THREE perfectly. That is now called a skill..................thanks to you for making it easy and in a clear manner.
So glad it worked for you! 😀
You can make good a quick poached eggs in the microwave...KZhead it.
@@ChefJeanPierre how to make two at the time is my question haha
@@burnginitylabel8465 UH,,, two pots of spinning water? hehe THE MAX
This guy’s personality alone makes me love him. Amazing friends 😃
I like the way he always cleans up in the midst of prep. Much easier with a clean kitchen.
Chef Jean Pierre is one of the happiest professional Chefs I’ve ever seen or heard about. Every recipe is a pleasure to learn! Thank you Chef!! I love your advice “Be Elegant!”
Visuals are nice, but not as important as technique and proper seasoning. I had to learn the hard way to chill with the salt.
You are the only chef that when I see your recipes I just want to cook them immediately. You inspire such confidence with your humour and friendliness. You make it seem like nothing is impossible. Thank you chef, I'll try to cook my son some eggs Benedict this weekend!
Thank you so much! Good luck this weekend! I am anxious to hear how you did! Be sure to check back! 😀
@@ChefJeanPierre it was absolutely delicious and much simpler than I thought. Like you I left the eggs in far too long which my son didn't like (the runnier the better he thinks). We got really fresh eggs from my mother, laid yesterday and some fresh chives from the garden. We also added the twist of some Swedish sausage since we didn't have any ham at home. Thanks again for the confidence, chef. Picture: imgur.com/a/WItsfDX
I have made this several times for my wife who normally only gets it when we eat out for breakfast. She has told her friends that "My Hollandaise sauce is the best" I am so very proud of course. Thanks Chef Jean-Pierre you truly are my favorite Chef.
I make mine in a blender the same way except I add a splash of Dijon mustard and a splash of worsteshire sauce, perfect hollandaise every time, I love your steps by step instructions and will def try the brioche bread vs English muffin
Oh hell yeah. Dijon and Worcestershire is a must! Most people don't have those complex tastes.
Im With Tanya 100% a touch of WS and we like it Spicy a shot of Inglehoffer Ghost Pepper Mustard Yummoss Have a Blessed Day Folks:)
I've made my hollandaise sauce with a bowl over a sauce pan of water stirring in melted butter slowly, can't wait to try it this way!
As a Canadian, I can tell you we don't call it Canadian bacon. We call it back bacon. Bacon is bacon and back bacon is exactly that. Love Chef Jean Pierre keep your videos coming.
We call it Peameal bacon and it’s not the same as the American product called Canadian bacon. Peameal makes the best eggs benny I’ve ever had.
Agree Scotia. No idea why they call it Canadian bacon. That's not what we eat up here!
Thanks for saying this. I think there are three "bacon"-named products. Back bacon and peameal bacon (not actually crusted with peameal but with cornmeal, btw) and both are from the same cut from the back of the pig, and BACON. Bacon - the wonderful stuff from the belly with the fat and meat stripes that tastes so amazing at breakfast, or on a burger, or wrapped around the edge of a filet mignon, or anywhere else you can envision it fried to crisp perfection.
@@lschoenrank I get the feeling that many Americans are under the impression that what they call Canadian Bacon is our everyday product. Our everyday bacon is the exact same thing as theirs. Peameal bacon is a much less common product here in Canada but is still widely available, at least here in Southern Ontario. What they call Canadian Bacon is a product that I’ve only ever seen in a Canadian supermarket once and on the menu of an American owned restaurant chain, Denny’s. I tried it and it does indeed taste very much like ham. Not a fan.
Trying to be culturally aware here: I live in the U.S. When Canadians hear Americans call it Canadian bacon, is that offensive or is there a preferred term to use like “back bacon”? I had no idea and love learning. Thanks!
I absolutely love his recipes and the way he explains the process…… he is also entertaining with his humor…..
Yup explaining the process and technique and theory is the focus and the best part for me .... absolutely love this channel
He's like a caricature of a french chef. I mean that in the most positive way possible. I laugh my ass off at some of his mannerisms.
Ppppp... Let me tell ya... Slappin' my knee... Coming down the road... Talkin' bout nothin'... Whistling Dixie... Urmigurd...
I love everything about this guy, he's at the top of my favorite food recipe creator's. Keep em coming Chef Jean-Pierre, and thanks!
You don't know how much you mean to the world of cooking and to your viewers. You are a true Hope Diamond. Thank you for making these videos and teaching this old lady some new tricks!
Best part of the day is to watch one of Chef Jean-Pierre’s videos, those dishes never fail to amaze me 👍👍
Home cook here, figuring things out. This channel has absolutely saved me. Many thanks JP.
My better half hated "eggs benedict" - the ones we got ourselves at the breakfast joint. I followed your recipee (made some the evening before, and also cut away the extras), and I added a little salad, with some honey vinegar and a few raisins. It was an absolute smashing hit! Thank you!
Thanks for another great lesson Chef! I’m very excited for you to reach 1,000,000 subscribers! I’m grateful & happy to be part of it!
I got so happy when chef got excited to eat it lol ..... Best part of the afternoon!!
I would agree. My friend Heidi is an amazing cook, and she always says "Never trust a cook who doesn't taste their own cooking." 😁
Jean-Pierre, you make me smile every Thursday in the 11 o'clock hour! Draining the water is new! Thanks for explaining everything with humor! Love you buddy!
I sauté this in butter and i sauté this in butter, and we sauté this also in ...butter. Priceless chef, i'm addicted to your energy in your videos.
OMG Chef! That was the longest "3" minutes of my life. I was making this recipe for my lovely lady this morning. I was almost done with the hollandaise sauce when my immersion blender sputtered and burnt up right in my sauce! Electrical smoke is not the flavor you want in your hollandaise sauce. In the trash went that batch. A quick trip to the store for some more butter and I tried again. This time no fried blenders. Your recipe is fabulous! My wife said "it was the best hollandaise she had ever eaten!" I will surely be making this again and again and again! Thank you for the great channel! I really enjoy your style and flair. Can't wait to make another one of your recipes.
Thank you so much Mike!!! 😊👍
Can't wait to make this hollandaise, you make it look simple AND achievable! Eggs Benedict is one of my favorites, the holendaise has always intimidated me, not anymore. You are a treasure, it is obvious this is a labor of love for you. We are Blessed to have your knowledge, humor, and ability to teach. Thank you, don't change a thing!
Hello Maryann How are you doing today?
My two favorite egg-sauce dishes to make at home: eggs benedict and carbonara. So many restaurants over-complicate them, so many youtube chefs over-complicate them, and all seem to ruin these simple and tasty dishes. It makes me so happy to have a chef on youtube that finally nails both of these recipes perfectly in a way that captures the beauty in how simple they really are to make!
I like this, much easier than messing about with a bain marie. Also didn't know about straining some of the liquid from the egg. Thank you!
This was the first perfect hollandaise I've ever made. I simply can't thank you enough.
That's a much easier way to do hollandaise than the whole double boiler routine. I LOVE HOLLANDAISE.
Love the Brioche idea. I don't care for English Muffins with this either. Definitely going to do Eggs this way.
How does he absolutely forget the eggs and they still come out perfect? Magic! 😍❤️
no - baloney
I came to this channel to learn how to make eggs Benedict but now I'm obsessed with Jean Pierre! I love this channel!
Day-ahead prep info is gold to a stress free day‘s start when hosting friends and family. Love his vibrant joy and passion, casually peppered with technical details.
Chef you are running through your videos lately ,remember you always say "this isn't tic toc" slow down, we enjoy the show. Great job as usual chef.
Yes I was about to say just that!
How did I just now find this channel? I have been a chef for years, and this guy is by far my favorite chef! Not the typical head up the ass chef, this guy is fun, funny, and genuine. Cheers chef! Love your videos!
Thank you so much Kyle! I am glad you found us as well! 😀
Chef! I have always wanted to make eggs benedict at home but I was too timid. A culinary school graduate once told me it was too complicated for me, for years I believed him. Until now! I successfully made this delicious recipe this morning. Thank you - love your channel and and how you explain everything.
Hello Julie How are you doing today?
Magnificent! I love your suggestion to use brioche. Most of all I love your reminder to "be elegant" when serving food. You are an amazing and enthusiastic teacher. Thank you, Chef 👍
Hello Carol How are you doing today?
My 10 year old loves your channel. We discovered it looking for a French onion soup recipe. I however am excited to make hollandaise with your technique so brilliant and stress free!
Hello Helen How are you doing today?
I love how this chef is so classy. Nowadays, we see chefs just throw things onto the plate to make it looks stylish in some sense (not saying there’s anything wrong with that); this man is so precise in his plating, we don’t usually see him being messy. If you watched the fish n’ chips video, you’d know what I’m talking about. He plates fish n’ chips like it’s a wagyu A5 that’d been chucking a liter of caviar every day, and I love it, lol.
I get it Lol 😂 yes I agree
JP est mon prefere chef on KZhead. Most of the people posting videos dump canned and boxed prepared food into a crock pot, then add packaged spice mixes or bottled sauces. JP shows that any one can make good, fresh food with a little time and effort. Merci chef JP.
🙏❤️
CJP is a cooking gem. He’s a real chef who gives the everyday cook an opportunity to be great in his/her own kitchen. Thank You CJP‼️
I love how authentic this is chef. Being forgetful. Unlike some shows who are well edited and cut. This is a breath of fresh air. And it is in that quality that you will get more viewers. :)
What a cute chef! I loved the realness without arrogance or perfectionism. Such a delight to see you cook! ❤️
I think one of the secrets to be a great teacher is to always remind yourself - and your pupils, that we're all humans, far from being perfect, and even from that position - we can, and should attempt to reach perfection. Erring, forgetting, messing, is all right. Just don't despair and don't stop. keep doing, and improving. Chef Jean Pierre is a great teacher. I can't be sure about his cooking skills, since I can only SEE, but never actually smell or take a byte of his work - but the energetic drive for French-style cooking he spreads all around him, is just... fabulous. Anyone would be tempted by these videos to go try do it themselves, and if they follow his guide - they would most certainly succeed too. Great teacher drives pupils into independent action. Thank you chef.
I learn something new every time! Love your show Jean-Pierre!
😂😂 this is why i love Chef JP. “ don’t forget the 30 sec” eggs stay in longer. Gonna make this one for my sons they love eggs 🥚.
This never gets old! You are way too funny and I love watching you and making your recipes. Thanks, Chef.
Hello Linda How are you doing today?
His explanation of the differences between ham, bacon and Canadian bacon along with his sound effect after are what got my subscription 😆 great channel!
Chef Jean-Pierre always simplifies the dishes I'm too intimidated to make. I think I can make this! Wonderful, because it is one of the few dishes my whole family loves! Thank you!
Another fabulous dish! Your mastery in the kitchen never ceases to amaze me chef. But the thing that’s made me a lifelong subscriber isn’t just your culinary mastery, but your truly genuine, loving, and fun personality. God bless America!
Awesome! Thank you Chris! 😀
Chef, I made this yesterday. First time poaching eggs and first time making a hollandaise sauce. My complements to you! It turned out perfect! Thank you! You have a subscriber for life! 👍👍👍💯💯💯
I cook this fancy dish for my friends when we were travelling. They all fall in love with it lol. Taste delicious and mesmerizing to watch. Chef JP is the best 👍
That is, without a doubt, the easiest way to make Hollandaise sauce I have ever seen! Thank you, chef!
I love poached eggs and they usually come out pretty good, but they always have those pieces of white streaming around the pan. I never knew about straining the water out of the eggs before poaching and never thought of making them ahead of time. Who knew? Now I'm looking forward to prefect poached eggs, to say nothing of that terrific Hollandaise sauce!
Thank you Ron! 😀
@@ChefJeanPierre What temperature for poaching the eggs?
@@johnwaine56 … 110 degrees C … 😂😂😂
Very entertaining but most important he shares his knowledge in a very comprehensive and practical manner.
There is so many chefs out there that takes theme selves much too serious. You have skills combined with a great sense of humor. That is a real gift. 👍
I love the subtitles and the quack-sound at the end 😂😂😂 Chef Jean-Pierre definitely is my cooking sensei. He's just as easily distracted as I am, yet he still manages to amaze everyone by making an amazing dish. Thanks so much for the lesson! ^_^
This is one of my favorite breakfast, I can't believe how easy he made making hollandaise look, it's going to change my whole morning
Delightful to watch this Chef. Willing to realize mistakes and yet give the best cooking advice.. I find myself smiling the entire video!!.. Good for the soul.. will continue to watch and learn!! Thank you!
I just made this. First time ever making a hollandaise. Soooo good!
Very entertaining JP! It’s that you showed everyone how easy it is to make poached eggs. People don’t want to spend the time in the morning to prepare them but showing them how we do it in the restaurant was a great idea! And the simple hollandaise really brings it all together!!
Great job Chef. I really enjoy your show. Your personality is charming and your creations are fantastic! Thanks for being you.
So simple, a child could do it! My wife was very impressed this morning🥰. Thanks chef!
Tried this recipe yesterday, turned out perfectly. Thanks Chef ☕️
Definitely one of my favorite meals for breakfast. Thanks Chef! You make it look easy.
Love your videos chef! Thank you so much for doing them. Your advice makes cooking so enjoyable.
Thank you Chef. I love watching you cook and have learned so much from your videos. Your methods simplify things so regular people can cook wonderful meals. I look forward to trying this recipe myself.
Thank you for showing us how to make quick Hollandaise! 🥰 The double boiler and constant stirring of traditional Hollandaise is the worst part of making this dish, now I can make it more often!! We have chickens so I always make mayonnaise every week. I haven’t bought mayonnaise in years!
YOU ARE WONDERFUL! I am happy every time I see your show. And the comments on the screen!!! I was laughing so hard, and yet, I LEARN SO MUCH! Thank you, Chef!
A chef who cleans up as he goes is my kinda chef. Hollandaise has always been my weakness, thanks for the recipe for dummies. Hilarious and delicious 😋
I think I'm beginning to fall in love with you Chef Pierre, love the way how you teach the recipes, simple and easy to follow. I love your humour too, so natural. The best part is how you react when you forget something lol.😉😁
Hello Beth How are you doing today?
he needs many many subscribers just for his positive vibes ! its good to see him working and talking 😇☺️
I agree about tough, rubbery Canadian bacon and hard to cut English muffins. Your method, with brioche and Black Forest ham, looks much more delicious. Let’s establish a new tradition.🌷
I agree! I have always loved the traditional way, but I recognize now that I was forcing myself to overlook the mess and struggle of muffin and canadian bacon. I'll stick with canadian bacon on pizza, and beautiful soft ham for eggs bennie :)
Peameal bacon
Egg 2 for me! I make this from time to time, and I actually precook the eggs, then warm them as you recommend. But I set a timer to ensure that they stay nice and runny! As for the bread, I stick with English muffins. The meat - everything from Canadian bacon, to smoked salmon, to black forest lunch meat, to pork sausage, to left-over spiral cut ham. Depends on what is on hand. I typically make the sauce in a ceramic bowl over a small sauce pot, but I have done the blender thing a time or two as well. The latter is easier, but I actually find it relaxing to have to stand over the double boiler whisking constantly until the sauce comes together. (My wife LOVES eggs Benedict in all the forms I mentioned, and it's always an "attaboy" when I surprise her with it.)
this is absolutely the most perfect Hollandaise I've ever seen !!! AMAZING!!!!! I luv to hear him say ," Ole yeah Baby "!!!!
Cfdswe is a great place for a
Finally a “real world” chef! You sir earned my sub! I respect that even though everything didn’t go according to plan (maybe I should say everything didn’t go according to the time for the cook) you showed the results anyway! Now we know how something looks if it goes over by a little! I like that! This is the first video of your channel I have seen. And I can assure you that it will not be the last!
Looks amazing! Thanks Chef!!!
“BE ELEGANT HUH! Be Elegant!” ✨🌷✨🍽🥂🙏🏼
So happy I found your Channel. These are the best videos! I truly hope that you never stop doing this work. I can't believe how much I've learned in a day with all your tips and tricks, and explanations of little things. My husband is going to enjoy his eggs tomorrow!
Can’t wait to try this recipe!!! Thank you for making it so easy!❤❤❤
I really love the food science stuff like the tip on not putting in the salt because it makes it difficult for the egg to coagulate!
The brioche is a great idea. I always use toasted Italian bread cause I didn't like having to saw through an English muffin. You just upped my brunch game with that.
Absolutely wonderful demonstration, thank you
I lost my mom when I was 7 years old and after 23 years, you brought me to tears when you mentioned your mom. I love your attitude! You're making me laugh and cry the same time. I love you Chef! ❤😢😂
Thank you, Chef. Your eggs Benedict made me remember a fantastic breakfast I had two years ago in Paris, near Sacre Coeur, with my daughter. Great memories!
Mine is from Hyatt regency in Newport Beach Sunday Brunch 🤩
Merci, chef. Votre public est convaincu: Vous êtes le meilleur!
J'adore le chef, mais c'était une perte de temps totale
@@stephenryder1995 Sans doute vous avez perdu le sens de l'humour. Je le trouve amusant, bien informé, et par fois, même drôle. Ses recettes et ses instructions sont aussi compréhensibles que délicieuses. ¡Félicitations, chef!
@@Fr1nc3sc41 Il est génial, et très drôle, je suis d'accord mais je dois objecter aux bêtises trompeuses de trois minutes
fr1nc3sc41 You are too kind! Thank you so much! 😀
@Spephen Ryder We certainly did not mean to mislead you. The title read "3 MINUTE HOLLANDAISE Eggs Benedict' the video was really about the Hollandaise and that took 3 minutes! Thank you for watching the channel! 😀
Jean pierre, tu es ma meilleure découverte KZhead de l’année 2022. Keep up the great work! 👏🏾
I agree 100%! If it looks elegant (beautiful), it tastes wonderful and others know your heart went into cooking. Like a a beautiful painting that let's you feel fantastic. Food is the same beauty in looks plus taste.🥰👍💕😋
Eggs Benedict is my very favorite breakfast. I will make it using this recipe. Thank you, Chef!
THANK YOU CHEF! I have been struggling for YEARS as to how and make my poached eggs nice and round! I never knew to remove the watery albumen!😃👏👏👏👏👏👏
I love that he cleans as he cooks.
I love your energy I can tell you’re very passionate about your craft and I really appreciate that and enjoyed this video
I could eat that whole bowls worth! I’ve always seen hollandaise made in a double boiler with a whisk, this is an interesting method!
...and so easy!
That looks fabulous.
Thank you so much for this recipe. I had tried making Hollandaise sauce multiple times and I just didn’t get it right. After watching this video I decided to give it one last try and it came perfect! My husband was impressed and loved it. 😍 I love your videos. You have a new subscriber. Thank you 🙏🏻🌷
What a great soul. I love this guy.