ביצים בנדיקט עם הולנדז

Hi everyone, I'm Claire Saffitz, and welcome to my home kitchen! Today, I'm showing you a recipe that is perfect for Mother's Day: Eggs Benedict. This classic brunch dish involves techniques for making a classic hollandaise sauce and perfectly cooked poached eggs, all presented in a straightforward cooking show format. It's a fun project, even for those new to easy egg recipes.

In this episode of Dessert Person, Claire walks through every step to making restaurant-quality Eggs Benedict at home using Vital Farms eggs, smoked salmon, fresh asparagus, and a silky homemade hollandaise sauce.

From clarifying butter to building a rich sabayon with egg yolks and water, Claire breaks down the techniques behind a smooth, stable hollandaise. She also shares how to perfectly poach eggs with tender whites and jammy yolks every time, along with tips for timing and assembly so everything comes together warm and balanced.

Whether you’re making brunch for a crowd or leveling up your breakfast game, this episode covers:

Creamy hollandaise, buttery English muffins, smoked salmon, crisp asparagus, and perfectly poached Vital Farms eggs. Classic brunch, elevated the Dessert Person way.

Chapters

00:00 Intro

00:34 Eggs Benedict

01:30 Ingredients & Special Equipment

04:17 How To Poach an Egg

08:49 How To Make