3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre
Video Overview & Insights
Hello friends, today I'm making Eggs Benedict with a Hollandaise Sauce! A breakfast that is super to impress your "better half" which only takes 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!
First time I've made a perfect Hollandaise. Followed him exactly. Delicious! I'd post a photo of it if youtube allowed it.
RECIPE LINK: https://chefjeanpierre.com/egg-recipes/how-to-make-eggs-benedict/
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I thought lemon goes in the sauce? Guess I’m wrong. Not sure
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Hi. I know this is an old video but there's probably new viewers so: Canadian here. We call it back bacon because that's what it is. When I first heard the term Canadian bacon, (from an American, of course), I had no idea what the person was talking about. Edited to add comment: I'm here for the hollandaise tip. Mine keeps separating. Hopefully, I'll learn something.
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I am making this sauce in my baby bullet and using my challah bred minus the crust and using shmoked brisket in place of the ham and parsely flakes. with a side of romaine lettuce with blue cheese yougurt dressing and sliced tomatoes with black calamata olives.
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" I wish you were the Chef at my.........Bar Mitzvah ! Superb on all accounts. Tante grazie, jean marc
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Just leaving this here in case anyone was as confused as me. I've watched so many of his videos, and often hear him say something like ".... as long as you have Mison Plus!" and I'm like "the hell is Mison Plus?", thinking it was his membership course or whatnot (everyone's got one of those nowadays). Turns out, he's saying "Mise en place", which seems to mean to put everything in place, preparing all the things you need.
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I know of a restaurant that makes a jalapeno Hollandaise with a beef tenderloin rather than Canadian bacon.
Delicious.
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It taste better if added tarragon boil in vinegar
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Love this dish 🥰🥰
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2 minutes later in the reheated bath, the eggs are hard boiled 😬
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I’m sorry, Chef…
I’m sure your hollandaise is delicious…
I’ve tried MANY Hollandaise sauce recipes from scratch…
However, I was introduced to Knorr’s Hollandaise way back in the’70’s…
Knorr’s Hollandaise Sauce is still my “go-to” when I need to use it in my recipes.
Especially with my Eggs Benedict!
Okay…
I will try your recipe and let you know how it compares with Knorr’s in my personal opinion…
Jo
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thanks!
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“Oh yeah baby, come over here” … I just love Jean-Pierre. His humor is as great as his chef skills ‼️💖💖💖
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Thank you for this video! I knew about the quick hollandaise recipe for a few years, but I learned a few things about poaching eggs!
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I cooked this for my wife this morning and she loved it. Thank you for making it easy!
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No comment just fucin eat❤😂😂😂😂😂😂🎉😊
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You're by far the funniest chef I've ever seen. And also, you gave me the guts to try making this for my girlfriend. And she gave me a 10/10, which is rare. Great explanation! Thanks!
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Love using crumpets
More User Perspectives
Chef Jean that was not white vinegar, yes the vortex is the key thing to do , I like the hot butter to the eggs to make the emulsion, I do like to poach and chill the eggs, yah, trim to take of the strings off the poached eggs, Love it CF
@briangallop8946OH YES!! Definitely order the eggs Benedict and make that chef work his ass off!!!! That will earn the tip! But I love the avocado eggs
@jamesbarfield6870Peameal bacon
@tammieroi8739Best thing ever. Did this for mum when we did eggs Royal. (Family tradition to use leftover salmon from xmas)
Usually from a pack.
Did this for her and she was shocked how easy. It is now my job to always make the holondase.
Thank you chef
Thank you for the video. My favorite breakfast.
@carolinewolf565Love love love EB always wanted to make it, can’t wait to make it
@TcurlygolferYummy! You are so much fun! Keep these videos coming I just subscribed to you! But you give great guidance and instructions!💗
@TheWhitemagicsamoyedHow much butter
@teresadonaldson-smith3838Every time I discover a new Chef Jean-Pierre video, I can't stop smiling. They used to show his videos to us at Le Cordon Bleu actually and I loved them then too. He makes cooking so much fun. If you see this chef, thank you so much, so very much for being one of my inspirations! <3
@thequeenofnod7338I just made this I knew where to go to make this a French chef thanx brother
@KennyAnderson-kn7ohI made it and it was delicious. However, I made the 30-minute version with another 30-minutes of clean-up. If you want to read my foul-ups, read on:
I made the poached eggs - 3 minutes each - and put them in the ice water and then I immediately threw out my water and cleaned the pan! I just forgot that I needed that water to re-heat my poached eggs once I got the hollandaise sauce made. I felt like I needed three hands making the sauce. There is a little guard on the bottom of my Cuisinart emulsion blender, and I had it on at first, and with three egg yolks, there is not enough volume in the Cuisinart cylinder to have that little guard on. So, mid-way through the process, I popped it off and then put it back on later, after nearly all the butter was incorporated, making a mess all the way. I got it done with lemon, white wine, and salt and it was delicious. I used the cookie cutters and toast from Spatz bread and I used bacon. It was delicious!!!!
Hey chef. Could I use clarified butter for this?
@billsampson5719I LOVE THIS MAN!
I am going to try this. I like my eggs poached well done, though.
Thank You for posting this.
Love Respectfully, from Ontario, Canada ❤❤❤
did i miss it? is it cold? i missed him warming up the egg and the ham?
@shakaamaThoroughly enjoyed this. And first time I've ever heard someone call a poached egg "Gorgeous!" :) Great personality! I'm gonna give this sauce a go.
@cheryllynn4737Man you have great presentation! I miss you Chef!
@AldoSchmedackCouldn't agree more- English muffins absolutely require a steak knife to cut through. I'm going to me making all of mine with brioche bread and ham in the future. Thanks chef Jean-Pierre!
@peterlook858Fantastic🥰
@imkereistappert3183That’s why it’s called back bacon
@mikegusto9961Thanks for including centigrade in the subtitles. Really helps us folk from across the big pond ;)
@DomTriesI'm a commi chef, always active hear .. thanks chef
@enochmwebaze2752I'll be 80 next year. I thank God I have 9 children, 20 grand and 2 great so far. I thank you for this. video
@hawaiiukulele6117Just one question… Isn’t the egg cold from being an ice water? Does the hollandaise heat it back up?
@ep4341So much easier with immersion blender!!!!
@PatriciaHaakerChef.. you are so entertaining!..lol.. and my cooking skilling have improved immensely
@imcurious1009I like the Canadian bacon not the lunch meat from Lucky and yes, it is from the back the back strap
@RandyKoralit would be so amazing to learn from @ChefJeanPierre in a proessional setting!
@dixonsyder4262you are sooo lively! ☺ I'm enjoying! 😄
@Belle5942did he add nutmeg to sauce or just egg salt butter
@randywise8788Omg se me hizo agua la boca! 🤤
@marysacoronel7165Not the forgotten chef! Enjoy retirement chef jp you earned it
@Chef_BoyarbitchBravisimo❤
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