Eggs Benedict is one of those dishes you love to order in a restaurant but would never make at home because it's too hard, right? Not anymore! Today I'm going to share with you the two (simple) techniques you need to make this great dish. Once you try it, you won't believe how simple it is, so let's cook! Recipe: http://www.marthastewart.com/338880/eggs-benedict-with-easy-hollandaise Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt More Breakfast Recipes: http://full.sc/V70546 --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: http://www.facebook.com/EverydayFood Follow Everyday Food: https://twitter.com/everydayfood Everyday Food Pinterest: http://pinterest.com/everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. 5-Ingrediant Hollandaise Sauce and Eggs Benedict - Everyday Food with Sarah Carey http://www.youtube.com/user/everydayfoodvideos
Dedric Clark: Great Recipe!!! However, I did need to use 1 1/2 sticks of melted butter
NortonsNestMonthly: Are the eggs uncooked when you add the warm butter? The eggs have to be cooked.
Pascal Roethlisberger: Sarah thank you so very much for this recipe! I've tried this afternoon the "express" hollandaise and it worked soooooo good! And between thank you so much for all the videos, I follow a lot of cooking channel here on YouTube but your's so better than the others! So much energy such a positivity and such a sense of humor! I really love that!
cestrc: No offence but your hollandaise and poached eggs don't even look right. Why would you be giving tutorial on youtube?
hellomargie: Sarah OMG! I just made this this morning and I am so so happy! The hollandaise turned out amazing!! I was always super scared about making hollandaise because mine always broke but now I'm feeling like a hollandaise Queen! Thanks so much for this technique!! :) (My poached eggs are also looking more pro with your tips!)
Downtime gaming: I just made some OMG best thing ever thank you so much
Cathy J.: Simply good, thanks!
Tessa Zijlstra: Just made the sauce but I found it too salty. Especially when you eat bacon with it. Other than that, easy and delicious.
Tokiorose: Can we all just agree that Canadian Bacon is really just ham....cman people.
Cris Workizer: Nice job Sarah.Eggs Benedict is awesome.you made it very simple,the sauce and the cook..Iuse the frantic swirl method which one of your suscribers ( keenedge100 ) asked about.yes it works.
Kate Bebe: Wow, that's incredible, I never really wanted to try to make this sauce but this time I will! So simple?! I have one question though: if we put warm butter into the egg mixture, is it 100% certain that the eggs will be cooked without blending them over simmering water or in the saucepan? Cheers from Poland, I'm a great fan of yours and your videos, Sarah! I recommend your channel to all of my friends :)
Sarah Septiana: can I use a mixer to blend the Hollandaise sauce?
srlkngl: great technique !! i just wonder if the salt is not too much..help?
Sofie C: My dad LOVES eggs benedict...so making this for him on Father's Day!
keenedge100: Once years ago, Sarah Carey, I watch this kitchen show where the cook was preparing this. Along with vinegar in the water to make the eggs, the cook set up a frantic swirl in the water for each egg. When he poured the egg in the white swirled tightly around the yoke. Have you ever heard of this?
Kravings: Love your videos Sarah!
sariuca: Love this recipe!! It looks so easy. Thanks Sara, you make our lives easier :D I LOVE your vegetarian recipes. I became vegetarian recently and you cannot imagine how much you are helping.
Mary Cohen: Its not canadian bacon its called ham lol
hellojanedoe: How long can you keep this without going bad, Sarah :)?
Dustbunnee: Can I substitute the lemon juice with something else like vinegar? I don't like lemon (I know, picky).
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