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Classic/Classic Update: Eggs Benedict

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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


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  • Goist1965 | 10/15/2014

    This really is interesting if

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