In this eggs-traordinary masterclass, Chef Rachel Bindel is here to teach you how to make Eggs Benedict that’s as decadent as it is doable. We’ll crack open this breakfast classic so you can whip it up at home with confidence—no fancy brunch spot required.
We’ll start with the essential foundation: poaching eggs. You’ll learn how to achieve that perfect runny yolk and tender white that’s the hallmark of a great Eggs Benedict. Then, the crown jewel—hollandaise sauce. This rich, velvety sauce is a French Mother Sauce and notoriously difficult (and a passing requirement to graduate from the Culinary Institute of America!). Chef Rachel will walk you through how to make it smooth and creamy without a hitch.
But it’s not just about the eggs and sauce—Eggs Benedict is all about balance. You’ll get to play around with classic fillings like Canadian bacon and sautéed spinach, or go all out with luxurious smoked salmon or avocado. Throughout the class, you’ll learn pro tips for perfecting the little details: toasting your English muffins to crispy perfection, keeping everything warm at the same time, and prepping ahead so you can enjoy brunch without the stress. By the end, you’ll have all the skills to make this brunch favorite your new go-to weekend treat.
What You’ll Learn:
The secret to poaching eggs with a runny yolk and tender whites every time.
How to make rich, velvety hollandaise sauce without any curdling or separating.
Tips for assembling the perfect Eggs Benedict with crispy English muffins and delicious fillings.
Build your perfect benedict with Canadian bacon, sautéed spinach, avocado, or smoked salmon to make this dish your own.
How to balance textures and flavors for a truly indulgent brunch experience.
By the end of this masterclass, you’ll be ready to recreate Eggs Benedict at home and treat yourself to a Sunday morning treat!
Don’t miss it! Pair your Eggs Benedict with our Bake Club: Sourdough English Muffins & Hand-Churned Sweet Cream Butter!
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