The eggs Benedict Florentine you see here has been posted on my Twitter page during our trip to the Santa Maria Inn. It was delicious, but it reminded me of my days, long ago, long, like a brunch cook treating the nightmare of the broken end of the Dutch service. This is the ultimate Murphy Law in the kitchen, the Dutch is until you get down to the last few commands and then "breaks". The egg and separate the butter, and you're basically screwed.
As a young cook I remember frantically whipping up a small new batch of sauce as the rest of the table's food was going out. I do not remember when, but eventually someone showed me how to save a broken Dutch, and my life has been much better since.
I was doing some practice for my shoot tomorrow in Los Angeles with Brand New Entertainment, and was playing with making and breaking a hollandaise sauce, so I decided to put the camera for a quick demo. Enjoy!
Make Your Own Eggs Benedict
See my old but still effective video recipe for eggs Benedict. I cover poaching, Dutch, and the final veneer.
