A cozy twist on a brunch classic Eggs Benedict is the brunch dish that never goes out of style, and this Danish-inspired ...

And if you're a fan of eggs Benedict, you're likely fond of its signature topping, hollandaise sauce. It's rich, creamy, and tangy -- so good, in fact, that you might not want to wait until Sunday ...

First, make the Hollandaise sauce and keep it warm. Put the egg yolks in a heavy, stainless-steel saucepan on a low heat or in a bowl over hot water. Add 2 teaspoons of water and whisk thoroughly.

Serve your Eggs Benedict Casserole with a fresh side, such as Brunch Spinach Salad, Blueberry-Pineapple Salad with Creamy ...

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 ...

Traditional hollandaise is primarily made from egg ... swap the veg for Canadian bacon or ham to make a fresh take on eggs Benedict, or include steamed or roasted asparagus for a seasonal delight.

and tangy from the hollandaise. Though its origins are debated, eggs benedict is widely considered a staple of upscale breakfast and brunch menus. Many restaurants now offer creative variations ...

Let the vegan egg cool while making the hollandaise sauce. To make the hollandaise sauce, add drained cashews to a high-speed blender and add the nutritional yeast, lemon juice, soy milk ...