Basic Eggs Benedict

[Marauderer]

Thanks everybody for the kind Kudos.

HC getting you water with the vinegar to 180 *F is paramount to getting a great product that releases from the bottom of the pann easily. To hot, 210* and you will have problems. Another secret some use is spraying the pan with pam and then adding the water and heating.

[Marauderer]

Try this recipe with pulled pork!

Ah, Another use for left over PB.

[Medusa]

I h a v e t o m a k e t h i s ( repeat after Barry )

Awesome!

-- Ed ( Canton, GA = I 575 , I 75 , I 285 - you know what I mean! )

[fracmeister]

Here is how I do hollandaise from scratch and I think it is much better than the packaged stuff. You need an immersion blender but it is foolproof and fast

http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html