Comments on: Day 107: Crab Cakes Benedict (with regular hollandaise and a lightened version)

By: Becka

Becka — Mon, 31 Jan 2011 07:26:15 +0000

I made this recipe this morning…it was awesome! My first time making Hollandaise sauce and my first poaching an egg (I followed your tutorial). The Hollandaise sauce was like magic, I used your method of melting the butter and pouring into the frothy yolks instead of doing the complicated-looking double boiler method I’ve seen elsewhere, and it totally worked and tasted amazing over the crab cakes. The poached egg turned out okay but I still ended up with a bunch of lost egg whites swirling around the pot. Guess it’s something I’ll have to practice a bit more.

By: Browned Butter Fried Rice Topped with a Fried Egg | dinner with Julie

Browned Butter Fried Rice Topped with a Fried Egg | dinner with Julie — Mon, 29 Mar 2010 04:38:37 +0000

[...] the course of the day I taught two hands-on brunch-themed classes – we made crab cakes Benedict, crêpes with sautéed apples and whipped cream, espresso caramel sauce, stuffed baked French [...]

By: cramped kitchen

cramped kitchen — Thu, 29 Oct 2009 15:16:15 +0000

these look delicious. i think i’m going to be trying these soon.

By: Grainy Mustard-Balsamic Salmon, Sesame Asparagus and Snap Peas, and Orange Mashed Sweet Potatoes | dinner with Julie

Fri, 17 Apr 2009 01:41:09 +0000

[...] Year Ago: Crabcakes Benedict (with Classic Hollandaise and a lightened version!) Print [...]

By: Endless Simmer - A Food Blog » Blog Archive » Who Cooked It Better? Eggs Benedict

Tue, 06 May 2008 10:34:41 +0000

[...] top right dish is from Julie of the Dinner with Julie blog, who, as you might gather, is chronicling a year in her kitchen. (Aside: Check out her bageleggs – [...]