With a dish as iconic and delicious as eggs benedict, it’s no wonder that there are so many different origin stories. No matter who was the first to top poached eggs with hollandaise, a brunch tradition was born in that moment. Join Becky Selengut in unlocking the secrets of the perfect poached egg and the fluffiest homemade English muffin to cradle those eggs. You’ll make crispy pancetta, lox, or smoky roasted tomatoes for your bennies and learn the magic of butter emulsion with your homemade hollandaise.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.