3 Chefs Cook Eggs Benedict 3 Ways: Traditional, Modern, Experimental | Bon Appétit

Watching hollandaise sauce with nothing on it is a bit like walking up to a piano playing a minor chord and then walking away, it's just bad, it sets a weird tone in the room and no one wants those

eggs

benedict

. I think the definition is actually quite narrow. an english muffin with canadian bacon, not that it actually has crispy poached egg and then hollandaise sauce, if you have all those things layered, that's the perfect bite for me if you don't have

eggs

benedict

on your menu, especially for brunch, yes, your brunch place doesn't make sense I'm lit harold melissa and everyone is taking a different approach to eggs benedict each interpretation of eggs benedict should be indulgent yolk buttery velvety creamy crisp crunchy eager oh my stomach is growling, so I'm going to do the

traditional

version, I'm here to create a very strict interpretation of the classic eggs benedict.

I really want to delve into all the individual elements and what makes them truly exceptional, so I can make a

modern

eggs benedict and I think it's about taking the classic elements, but thinking about them in a way that would apply them to my

cook

ing and the things that I'm really passionate about in terms of flavor. I was thinking about all the breakfast items that I love in Filipino cuisine and then being in the Pacific Northwest that involves fish, I think I'm a good choice for the

experimental

brother because I give zero f and today I'm making a dish called flauta, the floating blood itself is a dessert, so we are making a tasty dessert, eggs benedict.

They will be good bite size hors d'oeuvres, super small, one or two bites and everyone will put it in their mouth and it will have Eggs Benedict flavors, this is the basis of Eggs Benedict, everything literally has to rest on this. I love English. muffins because it has this amazing kind of crunch to the eggs benedict, it's al

ways

just half of an English muffin on the toasted bottom and then you have the protein, it creates a good platform to add, you know, all those kinds of moist components of the egg yolk hollandaise sauce, or you can be wild and use it as a container and bite into it or you can be delicate and use the fork and knife and cut it.

I don't know if we're necessarily trying to make the best eggs benedict here having a good English muffin feels essential to what we're doing today I want to see if we can do a little better than this let's make our own English muffin I don't know the English muffins you come up with to the store it's perfectly fine to use what you don't, I think to save time let's go to the store, no one pays to watch that show, they're here for the English muffins, no one pays, that's probably true, too, instant yeast, right? Do you know if it is a recipe? requires it don't assume that you can create subactive dry yeast, you know, the gas that will expand and get trapped in the glutinous network of the dough, we have a term for it, it has nooks and crannies, right, it has this super open.

It has a sort of slightly spongy structure on the inside that is great for capturing moister ingredients. We're using a paddle by design here instead of a dough hook. This dough is meant to be on the moister side. I have never worked with her. It's almost like a dough. At this point, okay, so the dough has come cleanly away from the sides of the bowl, we're going to scrape it back into the bowl and I don't see any reason why we can't let it rise right into this bowl. I think it's wet enough, we don't need to grease anything, it's stretchy, it's wet, it looks like it's going to be tricky to work with and possibly result in a mess, so yeah, that seems to be a mark, we're looking for this to basically double. volume in the next hour or two melissa is rumored to be doing the binka.

I'm really curious to see what she comes up with in Filipino cuisine. There is a dish called bibinka. It is a glutinous rice cake. It has a very nice crust on the bottom.

cook

ed in banana leaf so it will have a really light aroma inside it will have a really nice cake type texture so in my head I thought this would be the perfect container for the Benedict so while my butter is melting In fact, I'm going to take my muffin pan and line it with some pre-cut banana leaves, it adds a banana flavor. Traditionally they are quite large for this recipe, obviously we are miniaturizing them to mimic the size of the English muffin I am going to mix the dry ingredients first I have mochiko flour which is glutinous rice flour this means this recipe is gluten free a quarter teaspoon of baking powder just a pinch of salt and I'm going To mix it with my fingers, I'll add the butter and sugar together, I think just because of the access, I think in the Philippines, to rice and rice flour, and that's why They use it for this cake, because we are adding baking powder. and the sugar will still have a cake-like texture in this coconut milk is a big part of the binca, it adds flavor and it will be a nice runny batter, it's so beautiful, the color is so pretty, it's pretty much what same size of English muffins you can smell the banana leaf now we hope instead of the English muffin I'm going to make a strawberry cookie flute bowl that has marzipan cookies on the bottom so let's translate to shortbread cookies usually Shortbread cookies are on the sweet end with a lot of sugar and a lot more butter, but the ratio here will make for a delicious savory cookie.

I called all the pastry

chefs

I know in my phone book to ask them about different types of techniques, well, if so. I've seen how much I have to cook sugars and I've seen how to make shortbread cookies the right way. It was an important zoom call. Let's try some things I've never done before. No sugar in this dough. What I'm going to try to do is bring it together now so that the butter itself creates the emulsion that it needs to come together. I'm going to give it a little snap hopefully so it sticks and doesn't crack.

I want this to be like a teether, I'm going to put it in the refrigerator so it will come together as it cools, it will form the butter, you know, it will solidify and give it the shape that he needs, so this is like the bed. I'm never good at baking at all I've al

ways

hired if you don't know how to do it you hire someone else to do it poof wow look it can break the final texture I'm looking for is a crack of a cookie I think what we're going to get here It's going to be soft like the english muffin itself at this point, I'm a little iffy about it after it cools, what I'm really looking for is no cracks. on the cake itself we'll see how it goes, so the dough has really risen beautifully, wavy, airy and still quite sticky. each English muffin will have 65 grams of batter, come on let's get a clear idea of ​​that, I made a lot bigger with that. than necessary, so I am sprinkling semolina on this baking sheet because it is a very sticky dough, I hope it doesn't stick to it.

Semolina is very hard wheat-like flour, so it is not absorbed into the dough. a lot, whereas I'm going to use a little bit of regular flour just to give it a general shape here and they'll rise up there. It's not about having the biggest English muffin, it's important to keep all the ingredients in proportion to each other. another, you know, the poached egg is not very big, a piece of Canadian bacon not so big. I hope they expand and get a little wider. I feel pretty good about them overall. I feel like Chris has made it too complicated. something that should be really simple.

He was working too hard. I don't want to be in the middle of your boys' situation, but it doesn't have to be that hard. I was looking for a little more support from Melissa and finally got the chance to do it. I used the flat top like Harold and I thought we could do everything on the flat top, that's the challenge I set for myself today. Let's do a test just for fun that felt a little anticlimactic. I must admit there was no sizzle. no hiss, but that's okay, English muffins, just broil them, I want them to be a little heavier than what we saw with our store bought muffin, the color on them is fine, let's see if we can see them a little better . that pretty color, the temperature control you have is crazy, although I had to manipulate the dough a little to shape it, it was still active and bubbly enough.

I feel very, very good about this, so let's try to open this up and see if we have any nooks and crannies. I would say we're definitely very, very happy with how they worked out. The exterior is very chewy. The interior is super tender for the final dish. I want to open them so you can. Get some of those ridges and accent them, then we'll have to toast them, just dry them a little more so they're crispy even with all the egg yolk hollandaise, everything else happens, I think we can call this a big treat. Let's see if I can get them out without burning my hands.

A nice little crust has formed, but they feel very spongy inside. It smells amazing. I don't burn my hands. Perfect. The banana leaf helps maintain its shape. Traditionally, bubinka is always cooked with banana leaves. It is usually cooked in a crock pot to prevent burning, similar to the English muffin. Having this nice crust will help hold all the other elements of our Benedict together. It's a little sweet but very tasty. I think it will be really cool. container for our smoked tinipa and rock fish cake I'm very curious to see how the shortbread cookie comes out Harold I hope it goes well for you I know it can be complicated for you what I really don't like at the moment the cookies themselves I don't know mix properly, you'll know how I called a couple of my friends and said, you know, the cookie dough didn't really come out well and then they laughed at me, obviously, because I didn't cream the butter like I was supposed to. two of the pastry

chefs

yelled at me and said: what am I doing?

By the way, it was in a text message, so all caps, you know, this is all kind of the

experimental

part, right, you know, you have to check it, you have to do it. Learn from your mistakes and understand the technique that gets you there and then translate it into something you understand. The first step is to cream the butter, which has to be at room temperature, it will give it the type of viscosity that the cookie needs. I love Harold's message to kids, when you see something go wrong and you know it's not going to come back, taking a minute to reset and do something again is sometimes the best way to proceed and I appreciate that Harold is willing to say who know which shortbread cookies don't deliver. his expectations and his poor performance, get him out of there and try again like in life, everything you learned before translate it into something that you can understand and you can create something better, let it come together again and then we will divide it into about 10 -15 minutes you have to understand your limitations you have to understand when you have made a mistake or you are not doing it the right way because if you don't then you don't know how to say that you are not going to commit anything money no one is going to call you to come open restaurants you know things like that so even in my hand it's already starting to melt that means the proportions were right we're going to bake this in the oven and we'll see by taking out the cookies now it's a nice brown color they look great I think it was a good decision make them again, look at a snap, yeah, this texture when you eat a cookie like this is supposed to be sweet, right?

Because it's not sweet, I can do a lot of things with this, it's not an English muffin, but I think it will get the job done. Tinder will be the only egg benedict you will find in the shortbread cookie. Hopefully anyone watching can really see that you know you can. Be who you want to be if you just want to try Canadian bacon, basically a cured ham that has been injected with a liquid brine that has a certain amount of sugar, salt, wow, that's slippery, a smoky element is very nice in there, it's very salty and then if you pan sear it it adds a nice crunch, the hollandaise sauce is so rich, something that broadens the spectrum of flavors there, I think it's very appreciated.

I'm not surprised Chris is going to use Canadian bacon even though he hates it. I feel like he is such a

traditional

ist or rule follower that he says I have to follow them. I feel like I have to use Canadian bacon and I'm not even entirely sure why this doesn't work. Benedict no, I mean, look, there's a place for everything I'm cooking with a totally basic version of Canadian bacon and the great meat connection at Philly Primal Supply this is pastured cured and smoked pork, but look, it's got fat, it's still Canadian bacon, but with the smoke in there and this is Dan's Mini Ham Steak Dream when we talk about the ham component, so to speak, of the eggs Benedict, we're not really looking for crispiness as you know, We think about it in relation to bacon, just that process of rendering out some of the fat like I do.

I think it would be a mistake to try to overcook this, which is exciting, no extra moisture has been introduced, so it gets crispier and more golden, whereas like this I just don't want to play tag.ball in the same way, it's like a cross between country ham like spiral glazed ham and that fat is very nice to eat, it's delicious, I think this shows the fact that Canadian bacon can be a wonderful wonderful artisanal product or just It may be okay, it's not bad, it tastes like ham, what? You've heated it up in a pan at the end of the day, you're looking for this element of the dish to give you a certain amount of weight and to really anchor it, Harold has taken that and has interpreted it one way You know Melissa has certainly taken another direction.

I'm going to move this even further away from Canadian bacon and we're going to make a rock fish pie and smoked fish tina pata. Smoked pa tub has a really beautiful smoky flavor that is similar to bacon. Tinupa is usually fried or baked in the oven. Adding this to our rockfish will really add another layer of familiarity and make it very reminiscent of breakfast time. I caught it myself. I'm just kidding. Rock fish has a very meaty texture. It cooks very well, this dish is inspired by a dish that my dad used to make called ball ball ball ball it is a fish ball that is fried, if we did not have it covered, it would dry out the fish and there is nothing worse than dry fish while That's what I'm going to be cooking.

I'm going to start preparing the other ingredients for our fish cake. You don't want a lot of onion, but you want enough to be able to have that texture for the tub pot. I'm just going to open up the spine and then I'm going to take out all of them. the bones because we don't want the bones. These tinapa are actually smoked by the parents of one of my cooks, but you can actually find them in Asian grocery stores. This tinapa is a milk fish described as mackerel. I'm going to add chives for color and also instead of using it as a garnish, I'm going to have it on my cake compared to Chris and Harold.

I'm pretty sure you guys are probably thinking. that I'm taking it to the limit with my fish pie and you know, we should make benedicts for people who don't eat pork for the experimental eggs benedict, I'm going to use pancetta instead of Canadian bacon, the meat itself is where the flavor will be of the pork, the pancetta will become a little crispier than Canadian bacon, it has a little more fat, the panchata has been at room temperature too long, what is happening is that it is melting, so once it melts Put another parchment paper on top, take another sheet pan, put that on top like this and then put a weight on top.

The bacon starts to wrinkle and curl, so this keeps it nice and flat. Be careful with the steam so you don't. Don't burn your face, so I did it before you can see the rockfish was very juicy. In fact, I'm going to add this to my mix now. We've been working on another trick because we steam the fish if you can find it. If your dough is really a little dry, you can add a little of the liquid from the rock fish to the cake. It's going to be really good. I'm going to add an egg to help bind this together as well.

I'm going to add one by one. cornstarch and flour ratio makes it really crunchy. I'm going to form a burger the size of binka. I think it will be perfect if it is finished a little. Alright. I hope this works guys, the reason we're gilding this cake is. Because we have raw egg inside our fish cake as a binder, it's golden if you're having eggs benedict and you have crispy Canadian bacon or crispy bacon, I want to be able to mimic that by adding this nice little crunch. layer now this is our crispy pancetta it's been in the oven for over 30 minutes at 350. this is completely crispy this texture straight pure fat pure saltiness pure pork and super translucent still, but yeah, great toy store crunchy huh I think Canadian bacon if it's not sliced ​​thin enough, I think it's hard to achieve this kind of consistency.

I think they really came together as that's how we want it to be. Wow, I think it will be good. They are poached eggs that are that good because eggs Benedict are good. I don't know, poached egg is just an egg that has been removed from its shell and cooked in simmering water. Who wants to die for a poached egg? The texture of a poached egg is pretty amazing, right? It is a soft and velvety texture. of the egg whites melt on top of your benedict, I don't know, they're a little painful and then the egg yolk gives you the other kind of greasy taste that you really wouldn't prefer, like easy fried scrambled eggs. medium, they live the best life for you, man, you got it.

I have not been tempted to be rebellious about this process. I just want everyone to be clear that the only area where I would say we really need to do this is poaching. When poaching an egg, you'll want it to simmer if you're above 180 190, the bubbling action of the water will actually work against you when it comes to setting the shape of the egg you want to cook for about three minutes or so for my

modern

Benedict, I'm breaking the rules by making a crispy, hard-boiled fried egg. I love crispy fried eggs. I never actually grew up eating poached eggs as a kid because my parents didn't know how to poach eggs.

Part of this dish is kind of an homage to them I think I can fry my egg and not poach it your yolk is still runny like it would be with the poached egg creating the textures of eggs benedict and adding this beautiful texture of a fried egg background crispy I think simplicity of keeping something like a fried egg on this plate while you have this beautiful fish cake and this kind of glutinous cake lentil that you could make at home if you wanted, versus a crazy meringue that could be very difficult to make in Poach eggs at home is much easier than this.

There is some nonsense about experimental Eggs Benedict. I'm not using a pure poached egg, I'm going to have the egg yolk itself as a sous-vide component, it's raising the temperature to 65 degrees Celsius. it will create the water bath that we need to cook the sous-vide eggs with the sous-vide egg you can control the temperature of how long the egg stays in that poached position and then I'm going to have a whipped meringue which is the egg white on top, yes this is basically the normal recipe, yes I still stole it, it's a powerful move to call a pastry chef at noma and get a recipe from them, it was shared with me by the pastry chef we passed by.

The iterations of process and technique I spent some time in Denmark as a stage manager at a restaurant called noma and the head chef is René Reczepi, he was considered the number one chef in the world. This is basically a temperature at which the egg remains encapsulated. still poached it doesn't cook too much, you know it shows when you boil water and you bought eggs if you cook them too much, there's that kind of green thing that appears on the outside edge of the yolk that happens if you cook it too much, that's how these eggs will stay and We will prevent them from overcooking and you will get perfect poached eggs.

Sous vide has been around for a long time, but now we're getting to this point. Sous vide has become part of the language of food, which is key when we're doing experimental things. Now we're really getting into temperature techniques, timing techniques, we're going to pay attention to the smell, you have to be very aware of everything and we're going to go right into this water bath to stop the cooking process. The egg whites are still connected to the yolks. What we are doing is separating them. The yolk is perfect. Just wash this. Clean the yolk. It's not even breaking in my hand.

It feels like it's fully cooked. It is still liquid inside keep it in grape seed oil which is a neutral oil and will not break down. Chris's egg will crack as you cut it when he poaches the egg and for mine you started it still spherical, it's still a poached egg. texture I think the only reason people do it this way is just because of the technical part, like Chris and Melissa are going down a more classical path and this is a little more out of the ordinary. I don't love these eggs. I don't love what's happening.

I don't love the work I'm doing with them. I wish there was egg white around it. Hopefully many things. They're just not pretty, but you're still going to show this off. I know you. let's go fresh, I feel bad that it's so cloudy, hopefully it will look a little better, so there is a looser part of the white that can be sifted and the looser part of the white is usually the one that turns cloudy in the water. I have like the firmest part of the white, even with the yolk, it has a little movement in the water and it is that simple world of difference there the yolk is completely fluid but the white is firm the yolk is super well enclosed there this is part of what really makes eggs benedict eggs benedict you know, the egg at the end of the day is kind of the star of the show and having that fluid custard texture is really key to a traditional interpretation.

I really enjoyed that velvety egg white texture that encapsulates an egg. yolk in eggs benedict so I wanted to emphasize that in this dish and create this egg white meringue the egg white meringue is made from egg powder which is dehydrated egg whites that will be whipped with a little bit of birch water. the birch is its sap, it has great nutrients, we are trying to keep this a little more flavorful than a normal meringue, but we still need it to be the same consistency as meringues and then we are going to make a simple syrup with isomalt and a little syrup of birch, basically reducing the birch sap and a little bit of sugar, our syrup went up to 238 and now we're going to go ahead and add it to our mixture.

I'm looking for soft peaks, so it looks like it's coming together a little bit, but we need to beat it until it cools. Once it cools, it's coming together a little more. Now I want it to be airy. I love you. not to be too much like the cookie guy, that's science bro, that's science, right there, transfer to the bag, I describe it as egg white and it doesn't even taste sweet, it's really good, I'm going to try it real quick. true, sorry, Martha Stewart's house, this is some kind of meringue now it's like getting stiff, I'm happy with the flavor map with the texture, a little sweetness, it's still tasty at the same time, hopefully, it turns out be an egg benedict.

Any situation that is Dutch is a warm emulsified sauce that uses egg yolk as an emulsifier and butter as a fat and some type of acid. I think it adds a nice shine to the dish. Fat always needs the acid to be cut so you can really taste everything. I would like to make a hollandaise with a blender and I would like to make a hand-whipped hollandaise. I want to try a blender method for making hollandaise and see if it feels more foolproof or less foolproof. The blender may cause more problems than it solves, but we'll see that the egg yolk is what binds the hollandaise sauce together, so that's three egg yolks that go in there again.

I've never done this before. A pinch of salt here. By whisking that by hand in a bowl, we'll be able to incorporate a little bit of air and build. some volume in the yolks before you start pouring in the butter, yes it's nice and warm in there, it's thick, look at that flavor wise, it mainly tastes like melted butter, I think we need a little more lemon, it will add acidity and brighten and thin it out a little a pinch of cayenne wakes things up even though it doesn't make them too spicy per se not bad the consistency we want it to have sort of fall that's one less let's do this all over again by hand for my sauce modern hollandaise I'll use these elements, but we'll actually also add more flavor to accentuate the Benedictine that we're making.

We're actually putting smoked oysters on our plate, which we actually smoke at home in our restaurant. Smoked oyster hollandaise sauce sounds. Stunning oysters, they have such a delicate flavour, adding that extra body to the hollandaise sauce which will pair perfectly with the smoky flavor of the fish cake and the touch of pickling liquid and acidity also brightens everything up. These are not raw oysters, they have been before. smoked and we need to add a little salt. I know Harold has been eyeing the egg of his that I found when making hollandaise sauce. It's perfect because you can set it and forget it, it won't break down and cook. everything evenly the butter is not melted it is whole the oysters are not even chopped while the bag sits in the water with the immersion circulator the butter is actually going to melt in the bag I am going to turn on my immersion circulator with my phone , it's fancy like this, the water will heat up to 145 and then I'll set a timer for 30 minutes and let this happen, you know, using this immersion circulator and adding the smoked oysters, I feel like it's like that. just a modern enough take that this benedict, in addition to the Filipino elements that I have, is curious to see the subscription that Harold is doing.

Is she really a Dutch woman? I'm going to make a saboyón, which is a more elegant word. dutch sabayon is usually used for desserts, it is basically a sweet hollandaise sauce, but it will be mainly savorywith a little dashi miso and sake. We've been here all day making all these damn components we didn't have time to make. that liquid is like liquid gold. I put the miso in this double boiler and then I'll add a little bit of the dashi. A double boiler is one method of cooking eggs and will double their size. add the egg yolks, it should be in a double boiler, this is how it is done old school, the heat will help coagulate and cook these eggs a little, but not curdle them, the sugar in savoyon helps the eggs set tighter and thicker, don't stop. shake tastes pretty good and then this sake here will give it a little bit of that depth of flavor profile yeah you can take this and put it into what chris is doing and what mel is doing and that would be great now let's make hand-whipped hollandaise in a bowl exactly the same recipe.

My feeling is that this is going to be looser and fluffier because the emulsion, the heat will also allow us to begin to introduce a little air into those yolks so that you know that they are ready to integrate with that more melted butter. I like this consistency better. I don't know the consistency. of this sauce is so different it's literally crazy blending by hand is definitely the traditional way that the blender can get you there and I'm curious to see both sauces, I'm not really feeling this, the color is a little strange I mean. Okay, we mixed it maybe more than we needed for this one since the color looks better.

What confuses me is that it has the same amount of ingredients and yet this one looks like it's basically been over-blended, like how the texture has become. kind of variegated, this is something you see in certain restaurants, an insulated container like a thermos like this, you don't want to come home at the end of a long day with a little thermos of hollandaise sauce to put on top of whatever you're going for to be dinner. Before I recommend making hollandaise sauce in a blender, I'd like to try it a few more times, potentially blending less to see if I can control the texture a little more by having that texture in the body of that sauce, you really know where.

The reward is and I think there are so many things you can do working inside that our hollandaise sauce is ready, as you can see, the butter is melted, it looks a little weird, but don't worry, it will come together. I'm going to put all this carefully. In the bag I start my vitamix on low and you can see it's already getting creamy and it's mixing like the consistency of hollandaise, so it's a very nice hollandaise, you can smell the smoked oysters, but it's very delicate, the liquid pickling and acid do not come out either. Too thick like mayonnaise so I think we nailed it, bright acidic, has a very delicate smoky flavor due to the oysters.

If this were put in regular eggs benedict I wouldn't think any other way, I think it definitely reads like a hollandaise. in terms of consistency in terms of color, I would actually prefer it, it would be so good if we created something beautiful together, grilled or toasted English muffin, I have our poached egg reheated with Canadian bacon, the hollandaise sauce is coating the egg, it is coating everything, but not so fine that it is cut and transferred to the plate chives eggs benedict classic we have never tried this, so I am excited to bring together all the flavors that we have created.

I've got my bubinka so that's our base and then our fish cake crispy fried egg there's a lot of crunchy textures here smoked Dutch oyster I'm just going to drizzle it on top slowly you can see the beautiful crispy edges of our fried egg and I'm going to top it with a little bit of cilantro and micro greens For the color, I really like the height, so I'm also going to add a little bit of toasted coconut just because there's coconut milk in the babinka as well. This doesn't look like regular eggs benedict. I am very happy with that in my Filipino childhood. eggs benedict here i'm chris morocco and melissa are probably feeling right now like this guy is a psychopath and he just did all this work for eggs benedict i think we're going to be really excited about the final product man i've never done this before it's the first time so let's take some bacon and I think I'm going to cut it oh that's perfect you see how it fits right into place there we're going to take the egg that sous vide right on top of this the crazy part is which is still encapsulating that outer layer from the sous vide, so then with the meringue, the meringue looks great, it holds its shape, a little bit of these things are on, there's so much going on inside.

I don't want you to be confused with this dish, I just want to give you a little hint of what it is, with scallions on top and boom, that's Benedict, this brunch screams, right? Is it good enough? You know, to go in like those pantheons of classics that are not to be messed with, I don't know, they're so good what I'm really struggling with right now is that I can't make everyone in this room an Egg Benedict because it's delicious, no. i'm bothered by the canadian bacon at all it's not just the salt that comes out of it the smoke i think that's the key i'm not bothered by the hollandaise sauce it has zipper the cayenne completely wakes up that flavor english muffin that's your base on that rests everything you need soak up some of that extra sauce I think this is a faithful reproduction of a traditional classic whatever you want to call it eggs Benedict Chris got it right I'm nervous, let's do it the bibinka is the perfect vessel to carry the texture of the fish cake It's still so soft and fluffy and still has the same crust that you can get when you toast the English muffin.

It has an amazing burnished gold top. The smoked tinipa. I promise you it is a beautiful item to replace. The smokiness of the bacon that you're probably used to definitely still has the body texture, the flavor of a hollandaise, just a little more elevated with the smoked oyster. I think we did it. You still have the idea of ​​an Egg Benedict. It's definitely not traditional, but I've made it personal for my own stories and I think that's what makes it extra special. All of us really put our hearts and souls into this and made sure that we got Benedict's eggs to the right guy that he needs.

You know it's not. Bad flavor profiles are amazing. What I really like is how easy it is to eat and I get all the textures and all the flavors I need for eggs Benedict. The fatty consistency of the yolk meringue also helps the sauvignon type. By opening it a little more, the bacon is giving it the salty flavor it needs. It is pork. It is salty. The cookie itself is a pretty container. It looks a little more like a cracker. It has a little more structure and can contain all of these. These are like components. moist ones that are on top of these things and then the sous vide egg yolk itself is the poached egg yolk component of the dish that oozes out and will give you that egg yolk that everyone looks for when they make a poached egg. the meringue itself is the egg white component of the dish, it's still soft but at the same time it's still a bit runny.

The bran itself you can taste the miso and all that kind of stuff going on there seems a little perfect. Bite into that the moment you touch it or peck at it, it's like it would explode with spicy, savory intensity if someone said it was X-Men, I wish that was crazy, it's like eggs Benedict, but it's different . you know what I mean, my dish is bright, crispy, tasty, crunchy, chewy, jammy, rich, unctuous, mine would be something I would definitely like to eat for breakfast or share with my family and friends. Eggs Benedict made a big splash today and brought sexy back to me.

I have to say this is pretty cool and actually pretty fun, how fun is this. You could put 20 damn pancakes on a breakfast sandwich with Canadian bacon and herb patties with hash browns. I mean, it's not bad, they don't have hollandaise sauce. Although, how much does this cost? 49.99. I mean, it's amazing. You could do some serious things with this. There is a hole in the front for greasing bacon. working with presto is huge