The Eggs Benedict Florentine you see here was posted on my Twitter page during our trip down to the Santa Maria Inn. It was delicious, but it reminded me of my days, long, long ago, as a brunch cook dealing with the nightmare of the end-of-the-service broken hollandaise.
It's the ultimate Murphy's Law in the kitchen, the hollandaise is fine until you get down to those last few orders and then it "breaks." The egg and butter separate, and you are basically screwed.
As a young cook I remember feverishly whisking up a small, new batch of sauce as the rest of the table's food was going out. I don't remember when, but eventually someone showed me how to save a broken hollandaise, and my life has been significantly better since.
I was doing a little practice for my shoot tomorrow in LA with Brand New Entertainment, and was playing around with making and breaking a hollandaise sauce, so I decided to turn on the camera for a quick little demo. Enjoy!
Make Your Own Eggs Benedict
Check out my old, but still effective video recipe for Eggs Benedict. I cover the poaching, the hollandaise, and the final plating.