Eggs Benedict & Hollandaise 3 ways

Here is an eggs-ellent idea: Eggs Benedict with perfectly poached eggs with that luscious oozy yolk generously drizzled with creamy, freshly whisked golden hollandaise sauce, the color of sunshine. It's easier than you might think! But wait, this is not all - you will deep dive into learning more about hollandaise sauce, which is one of the five French mother sauces. In addition to classic hollandaise, you will also learn to create two additional variations: Tomato Hollandaise and Bearnaise.

In this interactive, hands-on class, you will learn the tips and tricks of expertly poaching the eggs, making an indulgent hollandaise sauce, and the art of plating in a visually stunning way.

Don on your aprons and invite your friends and family to join you for class so you can connect virtually and enjoy a fun time of crafting a beautiful meal from scratch, together. No experience is required! You'll have the opportunity to interact with Chef Rachel throughout the class and ask questions as you wish.

You will receive an email with the equipment and ingredients list. However, the main ingredients required to participate along with the chef in your own kitchen include: eggs, butter, apple cider vinegar, lemon, whole peppercorns, tomato paste, white wine, tarragon, Canadian bacon, English muffins, paprika, fresh parsley.

Prepare your mis-en-place ahead of the session, grab that glass of wine, and let’s get cooking!