For a gorgeous plant-based morning, our vegan eggs benedict with spinach and hollandaise sauce proves that some classics can be reimagined.

We usually order eggs Benedict when we go out to breakfast or brunch. Because, truthfully, between the hollandaise and poached eggs, we've been a little intimidated to try making it ourselves. Until ...

I can’t imagine a fancier-feeling brunch dish than eggs Benedict! English muffins delicately layered with Canadian bacon, poached eggs, and rich, buttery hollandaise sauce make for the most decadent, ...

For the sage hollandaise sauce, whisk the eggs yolks with the water and salt in a small pot for 1 minute. Place the pot over low heat and whisk constantly for 2 minutes. Add the butter, 1 tablespoon ...

Add cashews to a small pot and fill with water until cashews are covered. Bring to a boil and cook for 10 minutes. Turn heat off and leave cashews to continue to soak until ready to use. Drain and ...

There's a reason that classics are classics: They're delicious, versatile, and always worth revisiting. I had a little refresher course in the making of one such classic, hollandaise, when I was ...

1. Heat the oven to 350 F. 2. Add 1 tablespoon of water to each of 4 cups in a standard muffin pan. Break one egg into each of the cups. Set aside. 3. Meanwhile, to make the sauce, in a medium bowl ...

BATON ROUGE, La. (WAFB) - Eggs Benedict is an iconic American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise ...

Over a double boiler whisk the egg yolks, sugar, lemon juice and vanilla bean until the mixture becomes frothy and thick. Once this is reached set in the refrigerator until completely cooled. Once ...