Classic/Classic Update: Eggs Benedict - FineCooking.com

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Classic/Classic Update: Eggs Benedict

Video Length: 47:26

Update: The battle is over, but you can watch the replay for tips on how to make Classic Eggs Benedict and a deep-fried update.

Looking for the perfect brunch dish for Easter or Mother's Day? Don't miss our live online Battle of the Brunches, Wednesday, March 24, at 4:00 pm EDT. We'll be streaming live from the FC Test Kitchen, as food editors Melissa Pellegrino and Samantha Seneviratne demonstrate the classic and the updated Eggs Benedict from our April/May issue. A live studio audience will pick the winner, and we'll be giving away some great prizes to our online audience. Want to share your opinion? Try the recipes and vote below!


The classic

Eggs Benedict
  The Classic: Eggs Benedict
   
  Deep-Fried Bacon and Eggs with Lemon and Egg Vinaigrette
  The Update: Deep-Fried Bacon and Eggs with Lemon and Egg Vinaigrette

John Ash, Sonoma County, California, chef, cooking teacher, and lover of eggs Benedict, shares his perfectly classic recipe. The key is delicious simplicity-poached fresh eggs, Canadian bacon, toasted English muffins, and a buttery one-bowl hollandaise sauce. Hollandaise sauce may sound complicated, but it's actually a simple union of lemon juice, egg yolks, and butter.





The update

New York chef Scott Conant gives the classic a creative spin by poaching eggs and bacon, rolling them in an English muffin crumb crust, and deep-frying them until crunchy on the outside and molten inside. The lemony, eggy flavors of hollandaise are mimicked in this vinaigrette of grated hard-boiled eggs, lemon juice and zest, anchovies, and olive oil. Served on a bed of frisée, the dish is dressed with a lemony vinaigrette.

 

Which will you choose: The best-ever brunch classic or an innovative interpretation?

 

 


 

Recipes by John Ash and Scott Conant
from Fine Cooking #104, pp. 82-85

 

Photos: Scott Phillips

posted in: eggs, classic/classic update, video, Easter
Comments (24)

Janni writes: Just watch the online update on the magazine. Looks interesting! I have been disappointed recently that nowhere in my town can I find issues of Fine Cooking Magazine for sale. Since I used to buy them here, I wondered if they were going out of business, or what. I live in two places and it is difficult to subscribe to the publication. Posted: 5:39 pm on March 24th

FC_Editors writes: @KarenH1: Click on the links under the recipes in the post; you'll see the nutritional information listed at the bottom of the page. It's safe to say that neither version is low fat, but you already knew that : ) Thanks for watching! Posted: 5:14 pm on March 24th

karategirl writes: I love the yoghurt tip!! I love your magazine. I've been faithful follower for at least 12 years....I've saved them all. It does make me sad (actually mad) that if you had a subsription for all these years, that we don't get the disk for free or at a good discount. I was so mad that I stopped my subscription for a year...I have to confess..I still buy it at the grocery. It just would save so much space! Posted: 4:49 pm on March 24th

KarenH1 writes: Which of the two is higher in Fat and Calories? Posted: 4:47 pm on March 24th

FC_Editors writes: The Update is the winner here, but don't forget that you can vote from home in the poll at the bottom of this post. Thanks for watching, everyone!

Posted: 4:46 pm on March 24th

cie writes: The new version has more calories unfortunately. Posted: 4:44 pm on March 24th

smitty2k2 writes: Thank you for the answers - I think we will be trying this for Easter and we will definately be going with the updated version! Thank you Thank you!!! Posted: 4:41 pm on March 24th

smitty2k2 writes: Should you only fry one at a time or can you use a deeper pot and do more at once? Posted: 4:33 pm on March 24th

smitty2k2 writes: My feed skipped - how long are they in for and how long do the boiled packets need to sit for? Posted: 4:31 pm on March 24th

cie writes: Could you use anchovy paste instead?
Posted: 4:27 pm on March 24th

smitty2k2 writes: Are those special ties? Or are they regular ties wrapped in plastic? Posted: 4:26 pm on March 24th

FC_Editors writes: Gottcha, nolin. If we can't get a mic to them, we'll repeat the questions for you guys at home. Posted: 4:26 pm on March 24th

nolin writes: please don't forget that most of the other folks in the studio don't have a mic... so hold that handheld nice and close when you're letting them speak! :) Posted: 4:23 pm on March 24th

skendall writes: can you use egg beaters for the hollandaise?? Posted: 4:22 pm on March 24th

yummysteph writes: can we ask questions via comments? my question is how far in advance could you make the hollandaise? i'm a little paranoid about food poisoning. Posted: 4:22 pm on March 24th

Happy_Chef writes: YUMMY!!!!!!!!!!!!!!!!! Posted: 4:21 pm on March 24th

cie writes: You can store hollandaise in a thermos for a little while. Posted: 4:19 pm on March 24th

cie writes: You can make this lower fat by making yogurt hollandaise. You replace the butter with plain low-fat yogurt. It is really good and doesn't break. Posted: 4:17 pm on March 24th

MichaelaMurphy writes: Wow, this is making me so hungry (and I just ate:) Posted: 4:16 pm on March 24th

cie writes: Cream is also a quick fix for a broken hollandaise
Posted: 4:14 pm on March 24th

MrBillfromTennessee writes: Nice presentation...any tips for making these lower carb count? Posted: 4:12 pm on March 24th

FC_Editors writes: We'll see if we can't make this process a little less intimidating. Thanks for watching smitty! Posted: 4:11 pm on March 24th

smitty2k2 writes: Can't wait to see how to make the updated version. We keep looking at the recipe at home and have been wanting to try it. It really helps to have this all done live, a Benedict can be so intimidating! Posted: 4:08 pm on March 24th

FC_Editors writes: The countdown is on, folks. We're almost ready to start streaming live. Posted: 3:58 pm on March 24th

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