Its delicate taste makes it an ideal oil to use in any recipe that calls for vegetable oil. My eggs benedict casserole uses canola oil in both the egg bake and the microwave hollandaise sauce.

We don't know for sure who invented eggs Benedict, since there are several theories surrounding its creation. The two main ...

Place two triangles of toast in the center of the plate, then place the blanched spinach on top, followed by slices of smoked salmon and poached eggs. 5. Sprinkle grated cheese. Finish by pouring the ...

until the sauce is smooth, thick and shiny. Keep warm until ready to serve. Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and ...

Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon. Homemade hollandaise sauce is much easier ... bought variety. This recipe allows you to make ...

Her eggs Benedict consists of toasty English muffins topped with salty thin-sliced ham and perfectly poached eggs and smothered in smooth, buttery hollandaise sauce. Read more: 11 Tips That Will ...

And the sauce is key. It should be creamy ... Food & Wine's guide to eggs Benedict has the classic recipe, but it also offers creative upgrades like a lobster version and a smart take on a ...

It's a real treat at cafes to order decadent eggs benedict - the wicked bearnaise sauce certainly sets you up for a day of activity - so why not impress your guests by making it at home?

Start your day on the right foot with this beauty of a recipe ... Eggs Benedict is a classic breakfast dish that combines poached eggs, ham or smoked salmon, and hollandaise sauce, all served ...

From mastering the ultimate poached egg to getting that Hollandaise sauce spot on - whether you’re after a royale, a Florentine or a Benedict ... from the cooked eggs; gradually add the hot ...

Though it's called the International House of Pancakes, IHOP has way more to offer than just pancakes. These are the best ...

Continue blending until all the butter has been incorporated and the sauce is thick and glossy. Check the seasoning and adjust. Spoon the hollandaise over the poached eggs and serve.