A classic staple of both lavish and lowbrow brunch, the noble eggs Benedict can be the vehicle for nostalgic comfort or creative new twists. Poached eggs and hollandaise hold it all together, but from there the possibilities are endless. Join Laura Pyles in class for lessons on homemade sourdough English muffins and perfectly poached eggs that you’ll use in a variety of Benedict versions. On the menu: classic eggs benedict with griddle-fried ham and hollandaise; eggs Benedict royale with smoked salmon, caramelized onions, and caper hollandaise; and a southwest benedict with griddled corn cakes, homemade chorizo, green chili hollandaise, and pickled peppers. However you enjoy your eggs Benedict, just remember to pull your English muffins apart with a fork.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.