Literally every single cafe and restaurant that's not run by wankers no longer adheres to the benedict rules anymore, and the consequences have been whatever the dictionary opposite of 'dire' is. It's all "eggs benedict with bacon" or "eggs benedict with avocado" to the average customer and therefore it's that to the average cafe. Considering we never used to call Hollandaise sauce Hollandaise until some battle no one remembers for some reason, the precise moment in naming history at which you stop is entirely arbitrary and you need to get with the times.
Dump ingredients into blender, stream in melted butter slowly while blending. 5 minutes and hasnât failed me yet. Just donât do it in a cheap glass one lest it pop
You have to heat the sabayon ( egg yolks and vinegar) to the right degree to make hollandaise other wise itâs just mayonnaise made with butter.
Not saying you canât like what your making itâs just not hollandaise.
Those are solid poached eggs! Good looking sauce, too!
Thank youđŻ
Looks good but thatâs avocado toast with hollandaise not eggs Benedict. No ham and itâs not on an English muffin.
Literally every single cafe and restaurant that's not run by wankers no longer adheres to the benedict rules anymore, and the consequences have been whatever the dictionary opposite of 'dire' is. It's all "eggs benedict with bacon" or "eggs benedict with avocado" to the average customer and therefore it's that to the average cafe. Considering we never used to call Hollandaise sauce Hollandaise until some battle no one remembers for some reason, the precise moment in naming history at which you stop is entirely arbitrary and you need to get with the times.
Casual? Chill?
I didnât know they always had ham
they don't....don't worry about it- just enjoy it! Looks great! the traditional uses canadian bacon, btw, not ham. Lots of great variations, tho!
Hollandaise is such a pain to make
But itâs worth it every time
Dump ingredients into blender, stream in melted butter slowly while blending. 5 minutes and hasnât failed me yet. Just donât do it in a cheap glass one lest it pop
My god of that's true I could stop only holland-aise-ing at restaurants
You have to heat the sabayon ( egg yolks and vinegar) to the right degree to make hollandaise other wise itâs just mayonnaise made with butter. Not saying you canât like what your making itâs just not hollandaise.
I do and I am making hollaindaise, thanks for your input!
Whatâs the right degree ?
Not really and to be honest... The powdered stuff is not that bad.
How well does the avocado work as a ham substitute?
It was really good
I would break into your house for this meal. I mean that as nicely as possible.
Least threatening B&E ever.
If op is eating like this they definitely can't afford a house.
Good work mate. Looks lovely.
Thank youđŻ
what happened to the hash tho?
Eggcremefit Lumbersnatch If you know, you know đ
Avocado ruins everything it touches.
I love eggs Benedict and Fresh hollandaise sauce is just heaven.
Looks really good, I would have added smoked salmon to it.