My eggs benedict casserole uses canola oil in both the egg bake and the microwave hollandaise sauce. Making hollandaise sauce with oil instead of butter gives you the same delicious sauce with ...

Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon. Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop ...

The recipe for classic eggs Benedict calls for placing a poached egg and a slice or two of Canadian bacon, ham, or crispy bacon on top of an English muffin, and topping it all with a generous pour of ...

and hollandaise sauce, eggs Benedict strikes fear in the heart of home cooks due to the fickle nature of that last ingredient — the sauce. But as anyone who’s enjoyed a spectacular rendition ...

From mastering the ultimate poached egg to getting that Hollandaise sauce spot on - whether you’re after a royale, a Florentine or a Benedict, Phil Vickery provides everything you need to rustle ...

The ideal formula for eggs Benedict is two halves of an English muffin topped with Canadian bacon, a poached egg and hollandaise sauce. And the sauce is key. It should be creamy, a little tangy ...

Remove from heat. In a food processor, add the bacon, process until only crumbs are left. Add the egg yolks and process for about 3 minutes. Melt the butter in a pot on the stove (or in the ...

For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based ...

Serve the poached eggs on top of the blanched asparagus and a generous spoonful of hollandaise. For the hollandaise, place the egg yolks and lemon juice in a tall container and with a hand blender ...

Eggs Benedict is a classic breakfast dish that combines poached eggs, ham or smoked salmon, and hollandaise sauce, all served on top of a toasted English muffin. While the traditional version is ...