"WEBVTTKind: captionsLanguage: ensmoked salmon benedict so i pulled the bread and asparagus off of the grill pan the bread is sourdough sliced and grilled with a little bit of butter and then i tossed the asparagus and butter too and i grilled it so that's gonna just hang out until the finished dish is ready to assemble so this is eggs benedict with smoked salmon and i need to poach the eggs so i have a simmering pan of water and it's just to the bubbling stage and you can see that i am creating basically a cyclone or tornado in the water going a little bit faster and faster and then as soon as it really starts to go i'm going to drop in four eggs i'm going to try to drop them in one at a time there's one two three oh three four that's okay so then you can see alex can you get in here and see this you see how the whites are kind of starting to fold in around the yokes and that's exactly what you want to happen so i'm going to get in here and just kind of make sure they're separate eggs that are poaching not just one big egg with four yolks that's happened to me before so while the eggs are poaching i'm going to get started on the holiday sauce and that's more egg yolks this is a very egg yolky dish and then i've got some lemon juice and it goes in along with the zest from the same lemon and i'm going to give this a little bit of a buzz oh i forgot to drop vinegar into the water oh my gosh tablespoon of vinegar in the water i forgot to do it ahead of time i'm just gonna do it now for fun but it really helps kind of get those egg whites to kind of stick to the egg yolks okay i'm gonna add some salt and pepper into the blender this is kind of a magical sauce hollandaise i just to me it's the most delicious sauce in the world same okay now the secret is alex look i have sizzling melted butter in a little saucepan and i'm gonna turn on the blender and drizzle this in slowly and it's going to emulsify and turn this into a sauce so before i check the sauce i'm actually going to come back to the poached eggs because i don't want those to go too far and look at this alex look at this beautiful poached egg it looks perfect it really does i'm going to put them on paper towels just to drain the excess water and you kind of want to pull out a poached egg right before you think it's done because it's going to continue to kind of cook the yolk even after you take it out so you don't want to have that yolk turn into a dry yellow yolk look at these they're so pretty okay so i'm gonna add some herbs i have parsley i've got fresh dill and some fresh chives and i actually don't want to completely pulverize and grind up the herbs i want them to stay in little flecks so okay and then that little pulse should have done the trick so let me just take a look and see can you see that is it thick oh my gosh i love hollandaise sauce so much so now it's time to assemble am i just gonna use i'm just gonna use one of these plates so i'm going to start with a piece of the grilled bread and then i've got some beautiful smoked salmon you like smoked salmon i do i'll get one of these beautiful i can just use my fingers we're family beautiful poached eggs okay now i'm gonna grab the asparagus and you know you can put it on the benedict i'm just going to put it to the side rather than try to do a balancing act can you see i just think the green asparagus is such a beautiful kind of accompaniment for the salmon and the holidays okay you i'm ready this is where the rubber meets the road right here it's gorgeous green it's very very thick if it gets too thick you can always thin it out with a little bit of hot water but i think it's actually just perfect how gorgeous is this i mean oh and then i forgot i saved some little chive pieces so i'll just kind of do a little criss-cross and then a little tiny sprinkling of pepper is always beautiful how perfect is this for the holidays breakfast brunch lunch midnight snack yousmoked salmon benedict so i pulled the bread and asparagus off of the grill pan the bread is sourdough sliced and grilled with a little bit of butter and then i tossed the asparagus and butter too and i grilled it so that's gonna just hang out until the finished dish is ready to assemble so this is eggs benedict with smoked salmon and i need to poach the eggs so i have a simmering pan of water and it's just to the bubbling stage and you can see that i am creating basically a cyclone or tornado in the water going a little bit faster and faster and then as soon as it really starts to go i'm going to drop in four eggs i'm going to try to drop them in one at a time there's one two three oh three four that's okay so then you can see alex can you get in here and see this you see how the whites are kind of starting to fold in around the yokes and that's exactly what you want to happen so i'm going to get in here and just kind of make sure they're separate eggs that are poaching not just one big egg with four yolks that's happened to me before so while the eggs are poaching i'm going to get started on the holiday sauce and that's more egg yolks this is a very egg yolky dish and then i've got some lemon juice and it goes in along with the zest from the same lemon and i'm going to give this a little bit of a buzz oh i forgot to drop vinegar into the water oh my gosh tablespoon of vinegar in the water i forgot to do it ahead of time i'm just gonna do it now for fun but it really helps kind of get those egg whites to kind of stick to the egg yolks okay i'm gonna add some salt and pepper into the blender this is kind of a magical sauce hollandaise i just to me it's the most delicious sauce in the world same okay now the secret is alex look i have sizzling melted butter in a little saucepan and i'm gonna turn on the blender and drizzle this in slowly and it's going to emulsify and turn this into a sauce so before i check the sauce i'm actually going to come back to the poached eggs because i don't want those to go too far and look at this alex look at this beautiful poached egg it looks perfect it really does i'm going to put them on paper towels just to drain the excess water and you kind of want to pull out a poached egg right before you think it's done because it's going to continue to kind of cook the yolk even after you take it out so you don't want to have that yolk turn into a dry yellow yolk look at these they're so pretty okay so i'm gonna add some herbs i have parsley i've got fresh dill and some fresh chives and i actually don't want to completely pulverize and grind up the herbs i want them to stay in little flecks so okay and then that little pulse should have done the trick so let me just take a look and see can you see that is it thick oh my gosh i love hollandaise sauce so much so now it's time to assemble am i just gonna use i'm just gonna use one of these plates so i'm going to start with a piece of the grilled bread and then i've got some beautiful smoked salmon you like smoked salmon i do i'll get one of these beautiful i can just use my fingers we're family beautiful poached eggs okay now i'm gonna grab the asparagus and you know you can put it on the benedict i'm just going to put it to the side rather than try to do a balancing act can you see i just think the green asparagus is such a beautiful kind of accompaniment for the salmon and the holidays okay you i'm ready this is where the rubber meets the road right here it's gorgeous green it's very very thick if it gets too thick you can always thin it out with a little bit of hot water but i think it's actually just perfect how gorgeous is this i mean oh and then i forgot i saved some little chive pieces so i'll just kind of do a little criss-cross and then a little tiny sprinkling of pepper is always beautiful how perfect is this for the holidays breakfast brunch lunch midnight snack yousmoked salmon benedict so i pulled the bread and asparagus off of the grill pan the bread is sourdough sliced and grilled with a little bit of butter and then i tossed the asparagus and butter too and i grilled it so that's gonna just hang out until the finished dish is ready to assemble so this is eggs benedict with smoked salmon and i need to poach the eggs so i have a simmering pan of water and it's just to the bubbling stage and you can see that i am creating basically a cyclone or tornado in the water going a little bit faster and faster and then as soon as it really starts to go i'm going to drop in four eggs i'm going to try to drop them in one at a time there's one two three oh three four that's okay so then you can see alex can you get in here and see this you see how the whites are kind of starting to fold in around the yokes and that's exactly what you want to happen so i'm going to get in here and just kind of make sure they're separate eggs that are poaching not just one big egg with four yolks that's happened to me before so while the eggs are poaching i'm going to get started on the holiday sauce and that's more egg yolks this is a very egg yolky dish and then i've got some lemon juice and it goes in along with the zest from the same lemon and i'm going to give this a little bit of a buzz oh i forgot to drop vinegar into the water oh my gosh tablespoon of vinegar in the water i forgot to do it ahead of time i'm just gonna do it now for fun but it really helps kind of get those egg whites to kind of stick to the egg yolks okay i'm gonna add some salt and pepper into the blender this is kind of a magical sauce hollandaise i just to me it's the most delicious sauce in the world same okay now the secret is alex look i have sizzling melted butter in a little saucepan and i'm gonna turn on the blender and drizzle this in slowly and it's going to emulsify and turn this into a sauce so before i check the sauce i'm actually going to come back to the poached eggs because i don't want those to go too far and look at this alex look at this beautiful poached egg it looks perfect it really does i'm going to put them on paper towels just to drain the excess water and you kind of want to pull out a poached egg right before you think it's done because it's going to continue to kind of cook the yolk even after you take it out so you don't want to have that yolk turn into a dry yellow yolk look at these they're so pretty okay so i'm gonna add some herbs i have parsley i've got fresh dill and some fresh chives and i actually don't want to completely pulverize and grind up the herbs i want them to stay in little flecks so okay and then that little pulse should have done the trick so let me just take a look and see can you see that is it thick oh my gosh i love hollandaise sauce so much so now it's time to assemble am i just gonna use i'm just gonna use one of these plates so i'm going to start with a piece of the grilled bread and then i've got some beautiful smoked salmon you like smoked salmon i do i'll get one of these beautiful i can just use my fingers we're family beautiful poached eggs okay now i'm gonna grab the asparagus and you know you can put it on the benedict i'm just going to put it to the side rather than try to do a balancing act can you see i just think the green asparagus is such a beautiful kind of accompaniment for the salmon and the holidays okay you i'm ready this is where the rubber meets the road right here it's gorgeous green it's very very thick if it gets too thick you can always thin it out with a little bit of hot water but i think it's actually just perfect how gorgeous is this i mean oh and then i forgot i saved some little chive pieces so i'll just kind of do a little criss-cross and then a little tiny sprinkling of pepper is always beautiful how perfect is this for the holidays breakfast brunch lunch midnight snack you\n"