Want to catch more exclusive behind the scenes videos, hilarious interviews with our hosts, and secret recipes? Join our email list: goo.gl/x2Jp3 Breakfast is the most important meal of the day, and one of our favorite breakfasts is eggs benedict. From smokey canadian bacon to rich poached eggs to creamy, decadent hollandaise sauce, eggs benedict seem delicious -- and difficult. But chefs BC Hoffman and Adrian Bustamante demystify the brunch classic and figure out who has the better recipe, Alton Brown or Julia Child & Jacques Pepin. Want to try the recipes for yourself? Julia and Jacques -- http://leitesculinaria.com/507/recipes-julia-child-eggs-benedict.html Alton Brown -- http://www.foodnetwork.com/recipes/alton-brown/eggs-benedict-recipe/index.html About Recipe Wars: Each week on Recipe Wars, we our expert chefs recreate famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor. Like us on Facebook! http://www.facebook.com/pages/Recipe-Wars/464884993534818 Follow us on Twitter! https://twitter.com/RecipeWars Find us on Google+! https://plus.google.com/u/1/108811611734209836762/posts
joeykong94: I love Alton eggs Benedict Iv been lazy like y’all and didn’t make the English muffins from scratch like he dose
taxicabyellow: I'm so sorry I came across this.... What a waste of time
Mark Krikelis: why would you put your eggs in cold water and why do them first insted of last. smh
J Kennedy: It would be nice if you actually SHOWED the making of the sauce and SHOWED the poaching of the eggs!!!! Otherwise, what was the point????
long-time listener , first-time caller: generally speaking, alton brown sucks. he makes a great show, and he educates nicely, but in practice, his recipes blow. the same can be said about Rachel ray and Jeff Smith. the one thing they all have in common is that none of them are actually practiced.
almost any tv chef who is practiced is going to trump either of those jokers every single time. don't waste your time or your wallet. stick to jaque pepin or marco white.
2dasimmons: I like the canadian bacon ti lie flat and smooth and get just enough on the fork with just enough egg and hollandaise. Don't want too much meat with not enough egg and sauce in one forkful. old way is better. New way for the new (young) folk.
2dasimmons: Tell me, is there a way to get paid (like a salary) doing YouTube cooking shows? Or is everything for free? I heard a comic talking about normally he was paid for his comedy routine but now with Internet everything was free. That's sad for anyone wanting to make a career on YouTube.Please get back to me. An Oldster not familiar with Internet biz.
Diana Cerón: Too much talking and not that much cooking
rabidgnome: i thought julia child preferred brioche in her recipe, also she used a parma ham or prosciutto, with optional truffle.
bushwhack12: Hey great video but about the recipe not great, too much talking there.
Nikki Lewis: Great video
RecipeWars: they were actually pretty similar. We will say -- even if you're using her recipe, slice up the ham/bacon. It'll make it so much more fork friendly! Everybody loves easy forking.
valygrl1017: Julia child. Way more simple for me traditional
RecipeWars: we're so happy that we could inspire you to make eggs benedict! It's the best weekend breakfast Ever!
Michelle Ka: I've never had eggs benedict before but I tried alton Brown's recipe and I'm in love with it. Soooooo yummy Haha thanx for another great recipe suggestion
RecipeWars: we love the idea of being on a network, but one of the great things about being on youtube is that anyone with an internet connection can catch the show. We love being universal.
MrTofuPrincess: are you guys just on youtube or on tv? because i think it would be really neat if you guys aired on food network :) have you considered it?
tenapage: eggs benedict...it's like you all wrote me a love letter lol favorite-est breakfast of all time (yes, favorite-est). the julienned meat just seems to make sense and adds physical dimension as well as possible dimension in flavor as well. also dug the "sexiness" of the hollandaise (sp). good to see adrian back too! (and that's not a knock on bc or judith, btw)
RecipeWars: we've used a few AB recipes -- Cheesecake, risotto, pad thai, Fried Chicken. Sometimes he wins, sometimes he doesn't. But no matter what, we really love the techniques he teaches. Even the recipes that don't come out on top really educate us.
HokiEd: an AB recipe! You just got a new subscriber!
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