$149 vs $9 Eggs Benedict: Pro Chef & Home Cook Swap Ingredients | Epicurious

I don't know how you're going to fix this together, but I've been blending for 15 minutes straight and I'm sweating. Tom Cruise jumps out of planes. Daniel makes hollandaise sauce by hand. Hi, I'm Saul, I'm a professional

chef

. and in this box are all the

ingredients

for 149

eggs

benedict

hello I'm daniel I'm a

home

cook

and these are my nine dollar

eggs

benedict

ingredients

this is bigger let's find out what's in here okay oh some of my Favorite ingredients, not most. of them but some of my favorite ingredients is a nice box thank you okay eggs benedict with guanciale polenta cake and truffle hollandaise sauce so i was planning to make eggs benedict with guanciale my favorite italian polenta cakes with bacon and truffle hollandaise sauce.

I have some better ingredients. To work with my hollandaise sauce, I have some black summer truffles. Wow, I've never seen a truffle up close. It looks like a piece of charcoal, freshly grated parmesan or reggiano. You can smell it through the package so you know it's kind of good. of white truffle oil never used this before fancier organic butter than the one I have Tabasco lemon juice and white wine very familiar with this I have some organic fresh eggs, I mean I guess you need them for eggs white wine vinegar Benedict looks very elegant and everything I needed to make fresh,

home

made polenta cakes I love salt I have never

cook

ed with bay leaves fine corn flour this is all in Italian so chances are I'll notice Of this there will be little or no whole milk, extra virgin olive oil, parmesan cheese and mascarpone.

I'm sure it's great with guanciale too, which I don't know, oh pork jowl, okay those exist, arugula chives, now I know how to use chives from galettes, I'm not as afraid of chives as I am before, but you know, this is a new adventure it's a new day I don't know what's in these chives they could kill me I'm not sure and freshly grated parmesan cheese was going to be very very good why are you taking this from me it's more than I had sure, probably like seven times, so with Daniel's recipe I got simpler ingredients, the eggs Benedict I had were nowhere near as extravagant.

My favorite thing, avocado, avocado, my fantasy idea was to throw an avocado in there, uh, because you know you go out, they charge you. you're extra for avocado and glocks, i thought, hey, that's pretty fancy, canadian bacon, i love canadian bacon, i love bacon in general, english muffins, unsalted butter, cayenne pepper, lemon, lime, cousin , nephew or uncle, family eggs, these ingredients may be simple, but I will use my

chef

skills to make this even better if I have to guess all the ingredients, they probably cost around 9.75. I know my numbers want to play the lottery today.

If I had to guess, I'd think all of this would probably cost me 115,150 for breakfast, welcome. to the roof of my restaurant, canteen, I'm here alone in my kitchen and I normally use this all the time, but to make this video I'm going to remove it, don't you want to see this face? Eggmatic is not something I would normally cook. I've always thought of it as something fancy, as every time I went out to breakfast with my family it was always something we'd order off the menu because it's something we wouldn't have at home, so having all this fancy stuff here now is a little intimidating, honestly.

From the bottom of my heart, where is here? nothing is like a treasure map that doesn't show you where the treasure is poached eggs look like pretty dried cotton eggs vinegar salt in new york city water what's a new york thing we have the best water if anyone uses water normal from in other parts of the world won't taste the same truffle hollandaise now my hollandaise was like what three ingredients maybe four tapas this has nine ingredients oh man okay I have no idea if I can call rose, rosemary, trout, the food scientist is allowed by guardian angel you don't even need a guardian angel you're going to understand this is going to be good I'm a bit in the weeds where do you want to start please um maybe maybe the polenta cakes because I feel like I'm so used to it to just an English muffin because this is going to take the place of the English muffin and be the base for your eggs Benedict, so you're going to want it a little bit thicker, okay? and you're going to want to stir it but you don't want it to be runny, you want it to be thick enough so that when it's cold it will freeze and harden and then you can make shapes with it and then you'll want to do that first, I think because you want it to be cold. , that's okay, because in the end you'll probably want to fry it a little to get it crispy on the outside, so what else do you have?

I have truffle hollandaise sauce. It is actually a butter sauce thickened with egg yolks. Start with a good emulsion with your continuous space. Slowly drizzle in the clarified butter, whisking all the time over low, slow heat. It's a bit of exercise and I think you'd like to do it. I want to beat and beat and beat, if you pour in all the butter at once you will flatten the spheres and they will separate so you will cook them, I think what I would do is in a double boiler. I recommend that you don't have boiling water, just simmering water because you don't want scrambled eggs for this Benedict.

You know, it's funny. All these episodes I can never eat the food. Oh, that's a problem. Who wouldn't love eggs Benedict right now? to fix that, yeah, I wish I could send it to you virtually somehow, but you know, for the next one we could do it together. Sounds great, okay, thanks, good luck, can't wait to see the final product. Okay, Daniel, bye, Rose. All I feel is that I understand much better what exactly I'm supposed to do with these strange objects in front of me. I'm a little bit nervous. I'll say with the hollandaise on hand, like I'm making sure the sauce doesn't. rest that can break my spirit that's going to do it instead of an English muffin I'm going to make Mexican English muffins also known as gorditas so we have corn flour I'm going to add a little bit of salt and then the lard butter my Mexican olive oil maybe a little more sorry I love butter let's add the water and the key is to make sure the dough doesn't stick to your hands doesn't stick to your hands that means it's almost pretty pink I said start with the polenta cakes and some new york city tap water, we have the milk here, i will say from the beginning adding milk to the water, it's just a little strange, okay, what do i know nothing and then I'm going to throw? a bay leaf here I have so many bay leaves and you only need one so there must be a lot of flavor in this I hope it's okay so I'll heat this up and start with the rest work the dough. for about five minutes add more water and keep doing this until you have a nice dough almost ready so now it's time for the gordita.

The next step in my polenta preparation is that I am going to grate some cheese. I'm going to grate it. I don't know, maybe like half of this real, very weak smell here, it smells very, very spicy. I wonder if they can do it in slow motion, like the cheese is grated. Next, I'm going to line this pan. The parchment paper looks good and We're ready for whatever the next step is, so now what you have to do is make some little balls about about three ounces and now have fun doing this, it's like you're clapping, you're clapping to keep the world safe.

It sure doesn't break to the edges when they start to break, that means the dough needs more water. My Mexican English muffins, also known as gorditas, now I'm going to make the hollandaise sauce, so I'm going to start with the lemon. juice, I have half a lemon here, a couple of seeds got in there, but it's okay to take them out like it never happened. It's going to be great, moon rock. I'm curious what this looks like inside because it feels like part of a reptile. okay, let's see, it's like this weird brown like wet cardboard, I don't know, I don't know, man, it's like I don't know if I like the smell that much, okay, not because of the eggs, so all I do is what I do.

I know about hollandaise is that you are separating the yolks from the whites so that's what I'm doing now with my limited knowledge and I think my preparation for hollandaise looks pretty good so it's gordita time guys so that we are. I'm just going to put it on a flat surface you can do this at home in a pan make sure you heat it not too high so you don't burn it we're going to pour in a little bit of oil just to get a little crunchy okay so now let's go to leave it there and let it cook well.

Honestly I have never used polenta before but I make oatmeal and I feel like this could be the same thing so daniel when you make your polenta cakes this is what you have to do when you have the milk and water in the pot make sure don't boil lower the heat uh the milk and water have started to simmer another bit of polenta I'm going to do it slowly uh while you whisk To add the polenta, I just hope that's how it's supposed to be, there's a fly here and at some point I will like it, when I see it, it's almost time to play. ready, if you want it to be really crispy, let them be, don't bother them too much, look at me, flipping it every two seconds, that's what a Mexican means every once in a while, you do it every two seconds, it smells really good, it smells different than the oatmeal.

That's surely also a sensation with the Dutch. It's going to be a busy day. This is starting to get a little thicker. I'm going to lower the heat a little. Yes, this is coming and you are ready. I'm going to taste it a little bit, it just tastes like cornmeal so I should definitely add some salt. Can I tell you there are bay leaves in this? Honestly, probably not, but maybe just because I've never tried bay leaf before, I'm going to leave this out. cool for probably the next 20 to 30 minutes while I work on clarifying the butter oh oh I missed it I'll get it look so it's time to clarify we're going to clarify our butter so we'll start with a cold pan always use butter unsalted always simmer very important we don't want any color in the butter so I have unsalted European style butter so I think I'm going to do maybe half of this like when Think about this I think about ice cream, There's a little part of me that's like oh, now it's boiling, turn the heat down again and now I don't know if you can see it, but everything is very solid, things are starting to emerge.

I'm going to push this to the side and then just scoop out all of these milk solids so it's all white, so I'm scooping this out as a white foamy mass that I guess is just all the milk solids, it's like almost like meditative, who would have Thought you knew that scraping chunks of milk out of hot butter would be cathartic when the weather is nice? You want to shrink this to keep everything um, very solid, look at this beauty, what we have here should be just clarified butter, it looks pretty good now I want to make sure it tastes good.

I'm kidding, I'm not that crazy so I'm going to take my freshly clarified butter and set it aside for the rest of the Dutch ingredients and I hope everything goes well guys so I'm going to make poshtex first of all you have to make sure that the water is boiling salt a little white vinegar and now we are going to make the tornado once we do that we are going to drop the eggs gently one, two, three and now we just have to wait three minutes and let the water do the work, let Let the egg enjoy the jacuzzi, so the polenta is ready, I think it's ready to finish, it's been sitting around for a bit. in the background here on low heat and this is quite thick and I'm going to add cheese just like Rose said to give it that silky smoothness, but first I have to find the bay leaf and just take it out.

Alright, I'm going to add some cheese, so I'm going to do half the mascarpone. I hope the cheese is incorporated. It's been three minutes, so when you remove it, gently drop it into the water. I'm going to stop so the egg can continue cooking. If it's firm, that means it's a little overcooked. It's nice and soft. We have a perfect Porsche stick and I guess the last thing will be the parmigiano reggiano, so it's very thick. I'm not going to lie to you, I'm starting to sweat a little here, I kind of want to try it.

Wow, that's hitting. The only way I can describe this is thick but also silky and smooth, which I think it is. exactly what Rose is talking about, so I'm excited and I'm going to slowly pour this in here and then smooth it out and let it cool for a moment. There's a big part that just wants to keep eating this because the spoon is very good, so I'm going to put some plastic on it and put it in the refrigerator, let it cool a little bit and prepare the rest of what needs to be done. This time it's Holland, so I'm going. to make a classic hollandaise sauce and then I'm going to add a little surprise.

I'm going to use the same part that I used to poach my eggs just to put it on top, but before I do that I have to put the yolks in because what if this is hot you're going to start stirring the yolks we're going to add a little bit of salt add a little bit of lemon a little lemon juice a little tap water and a little wineand then a little bit of Tabasco sauce and introduce this to the heat and slowly just whisk this back and forth so we're cooking this very low and take your time, keep doing this until they're nice and fluffy.

The rose is no joke, this is an exercise, this is like oh yeah. you want to have breakfast you have to earn your breakfast, I mean, this looks like about double the volume, it's definitely lighter in color, so I don't know, maybe it's time to add a little butter now that the egg is a little cooked, I'm going to add the clarified butter so when it's little by little it starts to look good it's already nice and thick as you add the butter it gets thicker we're almost there and I'm still trying to be careful not to pour too much and not I do.

I want to curse him because if this breaks I'll cry, I'll cry right here in my own kitchen okay we're almost done we'll just add the rest of the butter done I know it seems like a lot of work but hey yeah I'm making this for you Family, take the time I understand, it's like you do all this work and I imagine serving this to someone. I can see where you would be very proud. Oh, okay, all the butter is there. This is silky. definitely light and there's a lot here like I said, it's crazy how four egg yolks can go so far.

The roses wanted me to finish this with a few things, so I'm going to add, I'm going to do a little bit of this. truffle oil here and be careful with them too because a little goes a long way because they are really quite spicy. Wow, this is powerful. Wow, that's crazy. We're going to add a little bit of pepper and just a little bit of cayenne or maybe. a lot because I like spicy I'm going to add my shaved truffle and then the final touch here is just a little bit of parmesan I think this is good almost ready guys almost ready delicious delicious smells good worth it yes this is really good wow the truffle It gives you that weird velvety mouthfeel, the parmesan adds a lot of salt and for the amount of butter I added, it doesn't taste too buttery to me, take it off the heat, keep it somewhere warm and there you have it.

It's a classic hollandaise sauce, I need a shower, but hey, the hollandaise sauce is ready and that's what matters. Daniel bought me this avocado to save for my eggs benedict, but I'm going to do something special with it, so let's make avocado dutch. sauce first of all a little bit of water use normal water a little bit of salt so we're going to make sure it's nice and smooth here we go, I'm going to put it in a small bowl and there we have it. I'm going to put it in my hollandaise sauce but we're going to add it little by little because we're going to make sure we have that consistency and there you have it, avocado hollandaise, so now we're going to keep this sauce at room temperature and watch. the consistency the creme de la creme I'm going to break my armor now the hollandaise is resting and I'm here with the guanchale it looks like little strips of mini bacon so I'm going to put about six strips here and the oven costs like 350 375.

Yeah, I'm going to put this in the oven for 10 15 and cook it until it's nice and crispy and that should be it for the guanciale, I didn't need to say it. it's like that but it's fine in the oven daniel thanks for the english muffins the only thing i can think of when i get bread is toasted and then we make break rooms we're going to cut them in half we're going to put it in the oven 350 for 10 15 minutes the polenta is ready and it's firm now, so I'm going to cut it into little circles almost like an English muffin.

It feels like surgery. Now I'm going to transfer all of this to a plate. look at that and they're firm, they're not English muffins, but you know, I bet they'll be even better, so we've got our English muffins, they're delicious and crunchy, so we're going to make breadcrumbs with and I'm not just going to sprinkle it on top of the eggs. Benedictines, if that's what you're thinking, I think it's ready, beautiful, we don't want to make it too fine because I want to keep some of the crispy English muffin breadcrumbs and the guanciale I think it's ready wow, it cooks very quickly look at that very crispy so the guanciale is there my polenta is silver so for better or worse things are starting to fall into place I feel like I can see the finish line, we're so close I have the poached eggs, the English muffin, breadcrumbs, so, what I'm going to do, I'm going to fry poached eggs, yes, the inspiration came from the scotch egg, we'll take a beautiful egg, a little bit of flour, beaten egg and then breadcrumbs, taran horse fillets. ready to fry one way to make sure the oil is hot is to cut a little piece of egg and throw it in there that's the noise you want we have to make sure it's as soft as my heart, there put more heat on the other side continue turning, turn it off and that was it, it was about 20 seconds, 15 seconds and it's still so soft inside and there we have it, I nailed it, I nailed it.

I'm going to try to multitask here on one side. I'm going to brown the polenta and while I'm doing that I'm going to poach my eggs, guys, so I've got some Canadian baking going. I'm going to get a nice caramelization on both sides and then I have a little bit. surprise my favorite trick in the world something easy something that will surprise people I'm going to put this on medium heat I'm going to add a little bit of olive oil I'm going to throw two of my polenta cakes in here that honestly came they look pretty good, they're a lot tastier than English muffins and much larger, they're like little hockey pucks, so, you know, they brown nicely on both sides and then the cheese, so we'll use Monterey.

Jack, I'm going to make three just in case if I mess it up once I get the other one, you know you always have to have a plan B. We'll always let the cheese melt and when it starts to brown a little bit. size that's when you can remove the cheese right now it's too early to see if I can live up to chef saul's challenge so daniel you should try doing this one handed one handed cracked egg oh bam well , that was the best thing I've ever done. I've sometimes poached eggs a little nervously, but it's okay, Daniel, I don't know how much experience you have poaching the neck, but here are some tips for you to lower the heat, vinegar, salt and I'm going to add a little bit of my egg white. vinegar with a spatula play with the water make it like a little tornado and when that tornado is happening just take the eggs and pour them in there gently so it boils a little.

I'm going to start this swirl and I'm going to slowly drop the egg in there, this is cooking. I'm going to leave it there for maybe three three and a half minutes and while that's happening, I'm going to look at these polentas. Oh yeah, I love it when The plant comes together, look at that, so we have an ice here. Both sides have to make sure it's nice and dry, not oily. I'll put it on top of the cheese so it sticks and then that's it, look how easy a nice Canadian bacon was. with some monterey cheese oh look at this beauty I just want to eat it like this the egg looks great everything holds together the water from the tornado it actually wraps the egg around itself and holds it all together it looks like a tear almost and I'm going to put this in ice water and stop cooking so the yolk stays jiggly on me and then while it's cooling I'll take my polenta cakes off the heat, they're kind of golden brown on both sides. they are looking up let's plate this I'm ready let's do it it's time to play the time has finally come I'm so ready to play this the guards we're going to cut it almost completely you see the steam coming out like this the steam of love and also they are very spicy, so first I'm going to take some of these chives because I'm going to put them a little on top to give it style at the end, since I don't want the gorditas to move everywhere I'm going to put a little sauce on the bottom alone a little dot then we're going to push the plate like this just to make it look elegant I'm going to put this one here and this one right in the back so the polenta cake I put it in the center there I'm going to throw some arugula there the amazing smelling guan chalet smells like boiled corn so I'm going to put two here because I think I've earned two, we're going to fill it with our delicious fried cheese with ham, our poached egg, now poached egg, and I'm going to slide this on top here and, just in case, we need a little more sauce, so I'm going to make a nice dollop of hollandaise here, freshly grated parmigiano-reggiano, just enough to make it look good, and this beautiful cilantro male, a little more over here , a little more of this truffle because now I'm obsessed.

I wholeheartedly understand the height behind the truffles, this has added so much flavor that I didn't see it coming at all and I'm really excited about it and I topped it off with some chives and this is my version of Daniel's dish. I think he will go crazy. is my take on chef saul's eggs benedict. I don't think I've ever been more excited to bite into something in my life and I hope I did Chef Saul justice. I can't wait to try this, this really looks amazing. it's done, it's done in front of me it's like a weight has been lifted off my shoulders and one shoulder I can't even feel it because of the smoothie dinner time brunch time I want to eat this now chef, it's nice to meet you buddy, your recipe broke me I know, I know, I've never blended for so long, I know it's easier to, you know, control the consistency of the sauce.

I want this guy to learn the hard way, what the best way is, and I honestly want to thank you. chef because I've never had truffles before this honestly one of the most amazing things I've probably put in my mouth it's crazy it adds so much flavor I never knew I think it's one of my favorite Italian ingredients to use so I guess my recipe wasn't a big challenge for you, it was actually the best food for me, it's simple food, when I have a date and I need to make it better, better or make it different, it's a big challenge because you don't want to ruin a beautiful dish. and amazing and I think I came up with something pretty cool so I painted the fried poshtech with English muffin breadcrumbs and then instead of the English muffin I made a Mexican English muffin aka gordita.

Okay, and then for the hollandaise sauce I used that avocado that you sent me, uh, and I made it into avocado hollandaise sauce. No way, chef, it looks amazing. Do you want to see yours? Yes, please, oh, well, you have a good one here on the polenta. I can see beautiful as long as you think I did it right then I think you know what a win is today honestly it looks amazing oh thank you do you want me to go first yes of course that's fine I hope your egg yolk is nice and runny oh don't worry oh yeah oh yeah this is amazing chef give me a bite try yours try yours oh here we go I did it right again I'll eat it with my hands because it's already in my head you got it I got it, you don't need to mess with me Please, I don't want to drown.

I really can't thank you enough for introducing me to all these crazy new flavors I would have. I wouldn't have any idea. Okay, Daniel, listen. I have to go. Back to work chef, yes, I have to eat this again until the plate is completely clean, so thanks buddy, thank you very much.