Few breakfast dishes command the kind of reverence that Eggs Benedict with Hollandaise Sauce does.
It’s the kind of plate that turns an ordinary Sunday morning into something that feels genuinely special, the kind of meal that makes people put down their phones and actually savor every single bite.
And the best part? It’s far more achievable at home than most people think.
Yes, the hollandaise sauce looks intimidating at first glance. But once you understand the technique, you’ll be whipping it up with confidence every weekend.
This recipe walks you through every step, from toasting those English muffins to perfectly poaching your eggs, so you can nail this classic brunch dish from the very first try.
If you love a cozy, satisfying breakfast, you might also enjoy my Cinnamon French Toast Bake for another crowd-pleasing morning treat.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 2 servings (4 halves) |
| Difficulty Level | Intermediate |
Why You’ll Love This Eggs Benedict with Hollandaise Sauce
This dish is a genuine showstopper for brunch, and it tastes like something you’d order at a fancy hotel restaurant.
The contrast of textures is what makes it so irresistible: the crispy, toasted English muffin, the salty bite of Canadian bacon, the silky poached egg, and that luscious, buttery hollandaise draped over everything.
Making it at home means you can control every element, from how runny you like your yolk to how rich you make the sauce.
It’s also a recipe that impresses without requiring professional chef training.
- Restaurant-quality at home: With the right technique, your homemade version will rival anything you’ve had at a upscale brunch spot.
- Customizable: Swap Canadian bacon for smoked salmon, spinach, or crab cakes to suit your taste or the occasion.
- Surprisingly quick: Once you have your mise en place ready, the whole dish comes together in under 40 minutes.
- Perfect for entertaining: It’s impressive enough for guests but simple enough once you’ve made it once or twice.
- Silky, rich hollandaise from scratch: Homemade sauce has a depth and freshness that the packet stuff simply can’t replicate.
You might also enjoy: Omelet Recipe
Ingredients
This classic Eggs Benedict uses simple, high-quality ingredients.
Canadian bacon is the traditional protein of choice, and fresh eggs are absolutely essential for beautifully poached results. Here’s everything you’ll need:
For the Eggs Benedict:
- 4 large fresh eggs
- 2 English muffins, split in half
- 4 slices Canadian bacon (also called back bacon)
- 1 tablespoon white vinegar (for poaching water)
- Salt and black pepper, to taste
- Fresh chives or parsley, chopped, for garnish (optional)
- Paprika, for garnish (optional)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon cold water
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1 cup (225g / 2 sticks) unsalted butter, clarified or melted and kept warm
- Pinch of cayenne pepper
- Salt, to taste
Read Also: Quiche Lorraine Recipe
Kitchen Equipment Needed
You don’t need fancy specialty tools for this recipe, but having the right equipment on hand will make the process much smoother and more enjoyable.
- Medium saucepan (for poaching eggs and making hollandaise)
- Large, deep skillet or wide saucepan (for poaching multiple eggs at once)
- Heatproof glass or stainless steel bowl (for the double boiler hollandaise method)
- Balloon whisk
- Slotted spoon
- Small ramekins or cups (for cracking eggs before poaching)
- Toaster or broiler
- Skillet for warming Canadian bacon
- Kitchen thermometer (optional but helpful)
- Egg poacher pan (optional, for beginners who want more control)
Another great addition if you make this often: an immersion blender can be used for a quick blender hollandaise method if you prefer a more foolproof approach.
Recommended Products for This Recipe
These are products I genuinely love and use when making Eggs Benedict at home.
They take the guesswork out of the process and help you get consistently great results.
1. Cuisinart Egg Poacher Insert
Perfectly poached eggs are the heart of a great Eggs Benedict, and this insert makes the process so much more reliable, especially if you’re new to poaching.
Each cup holds one egg securely, and the nonstick surface means your eggs release cleanly every time. It’s a small investment that makes a huge difference in your confidence and results.
2. Kerrygold Pure Irish Butter
The quality of your butter matters enormously in a hollandaise sauce, and Kerrygold is consistently one of the best options available.
It’s made from grass-fed cows and has a richer, more golden color and flavor that really elevates the sauce.
Using good butter is one of the easiest ways to make your hollandaise taste restaurant-worthy.
3. Stainless Steel Double Boiler Set
A proper double boiler gives you the gentle, controlled heat that hollandaise requires. It prevents the eggs from scrambling while you whisk the sauce to a silky, stable emulsion.
This set is sturdy, easy to clean, and the perfect size for the amount of sauce this recipe makes.
4. OXO Good Grips Slotted Spoon
Lifting poached eggs cleanly out of the water without breaking the yolk is all about having the right spoon.
The OXO slotted spoon has a wide, shallow bowl that lets water drain quickly, keeping your eggs intact. It’s one of those simple tools that makes a real difference.
Step-by-Step Instructions: How to Make Eggs Benedict with Hollandaise Sauce
1. Clarify the Butter
- Place your unsalted butter in a small saucepan over low to medium-low heat.
- Allow the butter to melt slowly without stirring. You’ll see it separate into three layers: a white foam on top, clear golden liquid in the middle, and milky solids at the bottom.
- Once fully melted, use a spoon to carefully skim off the white foam from the surface.
- Slowly pour the clear golden liquid (the clarified butter) into a separate bowl or measuring cup, stopping before you reach the milky white solids at the bottom.
- Set the clarified butter aside and keep it warm. You’ll need it to be pourable and warm (not hot) when making the hollandaise. Alternatively, you can use regular melted unsalted butter if you prefer a simpler approach.
2. Prepare Your Mise en Place
- Separate 3 egg yolks for the hollandaise into your heatproof bowl, and crack the 4 whole eggs into individual small ramekins or cups for poaching. This prevents any shell fragments from getting into the water and lets you slide each egg in gently.
- Squeeze and measure out 1 tablespoon of fresh lemon juice for the hollandaise.
- Have your cayenne pepper and salt measured and within reach.
- Chop your fresh chives or parsley for garnish and set aside.
- Having everything ready before you start cooking is the key to keeping the final assembly calm and stress-free.
3. Make the Hollandaise Sauce
- Fill a medium saucepan with about 1 to 2 inches of water and bring it to a gentle simmer over medium heat. You want steam, not a rolling boil.
- Place your heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. This creates your double boiler.
- Add the 3 egg yolks, 1 tablespoon cold water, and 1 tablespoon fresh lemon juice to the bowl.
- Whisk vigorously and constantly for 3 to 4 minutes. The mixture should become pale, thick, and roughly triple in volume. When you lift the whisk and the mixture falls in thick ribbons, you’re at the right stage. This is called the “ribbon stage.”
- Remove the bowl from the heat. This is important: if the bowl gets too hot, the eggs will scramble.
- Very slowly, begin drizzling the warm clarified butter into the egg mixture, drop by drop at first, while whisking constantly. This slow addition is what creates the emulsion. Do not rush this step.
- Once you’ve added about a quarter of the butter and the sauce looks stable and creamy, you can increase the drizzle to a thin, steady stream, still whisking constantly.
- Continue whisking and adding butter until all of it is incorporated and the sauce is thick, smooth, and coats the back of a spoon beautifully.
- Season with a pinch of cayenne pepper and salt to taste. Add a little more lemon juice if you’d like a brighter flavor.
- If the sauce is too thick, whisk in a few drops of warm water. If it seems to be breaking (looking greasy), immediately whisk in a teaspoon of cold water to bring it back together.
- Keep the sauce warm by setting the bowl over the warm (not simmering) water, off the heat, until ready to serve. Whisk occasionally to keep it smooth.
4. Warm the Canadian Bacon
- Heat a skillet or frying pan over medium heat.
- Add the 4 slices of Canadian bacon to the dry pan (no oil needed, as the bacon has enough fat to prevent sticking).
- Cook for about 1 to 2 minutes per side, until lightly browned and warmed through.
- Remove from the pan and set aside. Keep warm by tenting loosely with foil.
5. Toast the English Muffins
- Split your 2 English muffins in half using a fork rather than a knife. Fork-splitting creates a rougher, more textured surface that crisps up better and holds the toppings more securely.
- Toast the 4 halves in a toaster until they are golden brown and slightly crunchy at the edges. You want them sturdy enough to hold the weight of the egg and sauce without becoming soggy.
- Set the toasted muffin halves on your serving plates and keep warm while you poach the eggs.
6. Poach the Eggs
- Fill a large, wide saucepan or deep skillet with about 3 inches of water. Add the 1 tablespoon of white vinegar to the water. The vinegar helps the egg whites stay together and form a neat shape.
- Bring the water to a gentle simmer over medium heat. You should see small bubbles rising from the bottom, but the surface should not be aggressively boiling. A rolling boil will break apart your eggs.
- Use a spoon to stir the water in one direction to create a gentle whirlpool. This helps the egg white wrap around the yolk neatly.
- Hold one of your ramekins with a cracked egg very close to the surface of the water (almost touching it) and gently tip the egg in, right at the center of the whirlpool.
- For a soft, runny yolk, poach for 3 minutes. For a slightly firmer yolk, go 3.5 to 4 minutes. The white should be fully set and opaque, while the yolk still feels soft and jiggly to the touch.
- If poaching multiple eggs, you can add a second egg about 30 seconds after the first. Work in batches of 2 to 3 eggs at most to avoid overcrowding the pan and dropping the water temperature.
- Use a slotted spoon to carefully lift each egg out of the water, draining thoroughly. For a cleaner presentation, gently rest the bottom of the slotted spoon on a clean kitchen towel for a few seconds to absorb any excess water before plating.
- If you need to hold the eggs while finishing other components, place them in a bowl of warm (not boiling) water to keep them from getting cold.
7. Assemble the Eggs Benedict
- Place 2 toasted English muffin halves on each serving plate.
- Lay one slice of warm Canadian bacon on top of each muffin half.
- Gently place one poached egg on top of the Canadian bacon on each half.
- Spoon a generous amount of warm hollandaise sauce over each poached egg, letting it cascade down the sides.
- Season with a small pinch of salt and a crack of black pepper if desired.
- Garnish with a sprinkle of paprika and some freshly chopped chives or parsley for color and freshness.
- Serve immediately and enjoy right away while everything is warm.
For another brunch dish that pairs beautifully with this one, check out my Hash Browns Recipe for a crispy, golden side.
Tips for The Best Eggs Benedict with Hollandaise Sauce
A few key techniques make all the difference between a good Eggs Benedict and an absolutely unforgettable one. Here are the tips that will set your version apart:
- Use the freshest eggs possible for poaching. Fresh eggs have tighter whites that hold together better in the water. Older eggs tend to spread out and create straggly, loose whites. Check the date on your carton and always use the freshest eggs available.
- Keep your hollandaise off direct heat. The biggest hollandaise mistake is applying too much heat too quickly. Always use a double boiler with gently simmering (not boiling) water, and remove the bowl from the steam as soon as the yolks reach the ribbon stage.
- Add butter slowly. Rushing the butter addition is the number one cause of a broken hollandaise. Start with literal drops, then progress to a thin stream. Patience here pays off in a thick, stable, glossy sauce.
- Don’t over-boil your poaching water. Vigorous boiling will tear apart your egg whites and make a mess of your pan. Aim for a gentle simmer with small, steady bubbles.
- Crack eggs into ramekins first. This lets you check for broken yolks or shell fragments and gives you much better control when sliding the egg into the water.
- Toast your English muffins until properly golden. A pale, soft muffin will turn to mush under the sauce. You want a good, firm toast so each bite has a satisfying contrast of textures.
- Season your hollandaise properly. Taste it before serving and don’t be shy with the lemon juice. A well-seasoned hollandaise should have a bright, tangy edge that cuts through the richness of the butter.
- Work quickly for assembly. Have all your components ready to plate before you start poaching the eggs. The faster you assemble, the hotter and more enjoyable the final dish will be.
Read Also: Vegetarian Spinach and Feta Quiche Recipe
Serving Suggestions
Eggs Benedict is rich and satisfying on its own, but pairing it with the right sides turns this brunch into a full, memorable spread.
A simple, fresh accompaniment balances the richness of the hollandaise perfectly.
- Fresh fruit salad: A bowl of seasonal fruit alongside the plate cuts through the richness and adds a refreshing, sweet element. Check out my Fruit and Yogurt Parfait for a gorgeous option.
- Roasted or sautéed asparagus: Tender asparagus spears draped with a little extra hollandaise are an absolutely classic accompaniment.
- Crispy bacon or breakfast sausage: For heartier appetites, a few strips of bacon or some herbed sausages round out the plate beautifully.
- A simple green salad: Lightly dressed arugula or mixed greens with a lemon vinaigrette provide a bright contrast to the buttery eggs.
- Roasted potatoes: Check out my Garlic Parmesan Roasted Potatoes for a crispy, garlicky side that pairs brilliantly with Eggs Benedict.
- Mimosas or fresh orange juice: A classic brunch pairing that lifts the entire meal and makes any morning feel like a celebration.
Variations of Eggs Benedict with Hollandaise Sauce
One of the great joys of mastering the classic Eggs Benedict recipe is that it opens the door to so many delicious variations.
Once you have your poaching and hollandaise technique down, the world of Benedict becomes endlessly creative.
- Eggs Florentine: Replace the Canadian bacon with a bed of lightly sautéed or wilted spinach for a vegetarian version that’s just as indulgent as the original.
- Smoked Salmon Benedict: Swap Canadian bacon for thin slices of smoked salmon and add a layer of cream cheese or capers for a luxurious, restaurant-worthy brunch.
- Crab Cake Benedict: Place a golden, pan-fried crab cake beneath your poached egg instead of the Canadian bacon. This version is especially popular in coastal regions and is incredibly decadent.
- Southern Benedict: Use a buttermilk biscuit instead of an English muffin, and swap the Canadian bacon for crispy fried chicken or country ham. Top with a spicy hollandaise spiked with hot sauce.
- Vegetable Benedict: Layer roasted bell peppers, zucchini, or portobello mushrooms beneath the egg for a hearty plant-based option that doesn’t feel like a compromise.
- Avocado Benedict: Add thick slices of ripe avocado between the muffin and the Canadian bacon for a creamy, modern twist that pairs beautifully with the hollandaise.
- Lobster Benedict: For a special occasion, top with tender pieces of lobster tail meat in place of the Canadian bacon for an extraordinarily luxurious version.
Another favorite: Spring Vegetable Tart
Storage and Reheating
Eggs Benedict is best enjoyed freshly made and assembled, but if you have leftovers, here’s how to store and reheat the individual components without losing too much quality:
- Hollandaise sauce: Store leftover hollandaise in an airtight container in the refrigerator for up to 2 days. To reheat, place the sauce in a heatproof bowl over a pot of barely simmering water and whisk gently until warmed through. Do not microwave hollandaise, as the heat is too intense and will scramble the eggs in the sauce.
- Poached eggs: Store poached eggs in a bowl of cold water in the refrigerator for up to 2 days. To reheat, slide them into barely simmering water for about 1 minute, until warmed through.
- Canadian bacon: Store cooked bacon in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a warm skillet or microwave.
- English muffins: Keep untoasted muffins in their original packaging at room temperature for up to 5 days. Toast them fresh right before serving for the best texture.
- Do not freeze hollandaise sauce, as the emulsion will break when thawed and cannot be reliably repaired.
- Assembled Eggs Benedict does not store well and should always be assembled fresh right before eating.
Nutritional Facts
The following is an approximate nutritional breakdown per serving (2 halves with hollandaise), based on standard ingredients and portions:
- Calories: 680–750 kcal
- Protein: 28–32g
- Total Fat: 52–58g
- Saturated Fat: 28–32g
- Carbohydrates: 28–30g
- Fiber: 2g
- Sugar: 2–3g
- Sodium: 900–1100mg
- Cholesterol: 550–620mg
Note: Nutritional values are estimates and will vary based on exact ingredient brands, portion sizes, and the amount of hollandaise used.
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Health Benefits of Key Ingredients
While Eggs Benedict is an indulgent dish, its core ingredients actually pack a solid nutritional punch.
Enjoyed in moderation as part of a balanced diet, it delivers some meaningful benefits.
- Eggs are one of the most nutrient-dense foods available. They are an excellent source of complete protein, containing all essential amino acids. They also provide choline (crucial for brain health), vitamins D, B12, and selenium, plus lutein and zeaxanthin for eye health.
- Egg yolks used in the hollandaise are rich in fat-soluble vitamins A, D, E, and K, as well as healthy fats that support hormone production and brain function.
- Canadian bacon is a leaner protein option compared to regular bacon. It’s lower in fat and high in protein, providing B vitamins and zinc that support immune and metabolic health.
- Lemon juice in the hollandaise contributes vitamin C and antioxidants, and the citric acid adds brightness that also helps with mineral absorption.
- Butter, particularly grass-fed butter, contains fat-soluble vitamins and butyrate, a short-chain fatty acid that supports gut health and has anti-inflammatory properties.
- English muffins provide carbohydrates for sustained energy, along with small amounts of B vitamins and iron, especially if you choose a whole wheat variety.
Read Also: Bacon and Eggs Breakfast Recipe
FAQs About Eggs Benedict with Hollandaise Sauce
1. Why does my hollandaise sauce keep breaking?
A broken hollandaise is usually caused by one of two things: adding the butter too quickly or applying too much heat.
The butter must go in very slowly at first, drop by drop, to allow the emulsion to form properly.
If your sauce breaks (looks greasy and separated), you can try rescuing it by whisking a teaspoon of cold water into a clean bowl, then very slowly whisking the broken sauce into that bowl, one spoonful at a time.
2. Can I make hollandaise sauce ahead of time?
Hollandaise is best made fresh and served immediately, as it’s a delicate emulsion that can break or thicken as it sits.
If you need to hold it for up to 30 minutes, keep it in the bowl over very warm (not simmering) water and whisk it occasionally.
You can store leftovers in the fridge for up to 2 days and carefully reheat over a double boiler, but the texture will not be quite as silky as fresh-made.
3. How do I know when my poached egg is perfectly done?
The standard for a classic Eggs Benedict is a set white and a runny, flowing yolk. For a soft, runny yolk, poach for exactly 3 minutes in gently simmering water.
You can do a gentle poke test with your finger or the back of a spoon: the white should feel firm and set, while the center should still feel soft and slightly jiggly.
If you prefer a firmer yolk, extend the time by 30 seconds to 1 minute.
4. Do I really need to use white vinegar when poaching eggs?
The vinegar is not strictly required, but it genuinely helps.
It slightly speeds up the coagulation of the egg whites, which means they set faster and hold together in a neater, rounder shape rather than spreading out into wispy threads.
Use just one tablespoon per pot of water. You won’t taste it in the finished egg, but you will notice the difference in the appearance and structure of your poached eggs.
5. Can I use a blender to make hollandaise sauce instead of a double boiler?
Yes, blender hollandaise is a popular and much faster technique that many home cooks prefer.
Simply blend the egg yolks, lemon juice, and water on high speed, then slowly drizzle in hot (not boiling) melted butter with the blender running until the sauce emulsifies and thickens.
Blender hollandaise comes together in under 2 minutes and is very reliable for beginners.
The texture is slightly thinner than the whisked double-boiler version, but it tastes just as delicious and works beautifully for Eggs Benedict.
Eggs Benedict with Hollandaise Sauce
Ingredients
- 4 large fresh eggs Use the freshest eggs available for best poaching results
- 2 English muffins Split in half (4 halves total); fork-split for best texture
- 4 slices Canadian bacon Also known as back bacon
- 1 tablespoon white vinegar Added to poaching water to help whites hold together
- salt To taste, for seasoning
- black pepper Freshly cracked, to taste
- fresh chives or parsley Optional; chopped, for garnish
- paprika Optional; for garnish
- 3 large egg yolks Room temperature preferred
- 1 tablespoon cold water Helps temper the yolks in the double boiler
- 1 tablespoon fresh lemon juice Plus more to taste; about half a lemon
- 1 cup unsalted butter 225g / 2 sticks; clarified or melted and kept warm
- pinch cayenne pepper Adds subtle heat to the hollandaise
- salt To taste, for seasoning the hollandaise
Equipment
- Small saucepan For clarifying butter
- Medium saucepan For the double boiler hollandaise and poaching eggs
- Large deep skillet or wide saucepan For poaching multiple eggs at once
- Heatproof glass or stainless steel bowl For making hollandaise over a double boiler
- Balloon whisk For whisking the hollandaise sauce
- Slotted spoon For lifting poached eggs from the water
- Small ramekins or cups For cracking and holding eggs before poaching
- Toaster or broiler For toasting English muffins
- Skillet or frying pan For warming Canadian bacon
- Kitchen thermometer (optional) Helpful for monitoring hollandaise temperature
- Egg poacher pan (optional) Useful for beginners who want more control over poaching
- Immersion blender (optional) For a faster blender hollandaise method
Method
- Melt the unsalted butter in a small saucepan over low heat until it separates into foam, golden liquid, and milky solids. Skim off the foam, then slowly pour the clear golden clarified butter into a separate bowl, leaving the milky solids behind; keep warm.
- Separate 3 egg yolks into your heatproof bowl and crack the 4 whole eggs into individual ramekins for poaching. Measure lemon juice, cayenne, and salt, and chop herbs for garnish so everything is ready before cooking begins.
- Set a heatproof bowl over a saucepan of barely simmering water (double boiler), add the egg yolks, cold water, and lemon juice, and whisk constantly for 3–4 minutes until pale and thick at the ribbon stage. Remove from heat and drizzle in the warm clarified butter very slowly while whisking constantly until the sauce is thick, glossy, and coats a spoon; season with cayenne and salt.
- Heat a dry skillet over medium heat and cook the Canadian bacon slices for 1–2 minutes per side until lightly browned and warmed through. Remove and tent loosely with foil to keep warm.
- Fork-split the English muffins and toast all 4 halves until golden brown and slightly crisp at the edges. Place on serving plates.
- Fill a large wide saucepan with 3 inches of water, add the white vinegar, and bring to a gentle simmer; stir to create a whirlpool, then slide each egg in from a ramekin close to the surface and poach for 3 minutes for a runny yolk or 3.5–4 minutes for a firmer yolk. Lift each egg with a slotted spoon and drain on a clean towel.
- Layer each toasted muffin half with a slice of Canadian bacon, then a poached egg, and spoon warm hollandaise generously over the top. Season with salt and pepper, garnish with paprika and fresh chives or parsley, and serve immediately.
Nutrition
Notes
- Fresh eggs are essential: The fresher the egg, the tighter the white, which means cleaner, neater poached eggs. Use eggs as close to their packaging date as possible.
- Butter temperature matters: Your clarified butter must be warm but not hot when you add it to the hollandaise. If it’s too hot, it will scramble the yolks; too cold and it won’t incorporate smoothly.
- Add butter drop by drop at first: Rushing the butter addition is the most common cause of a broken hollandaise. Start with literal drops, then increase to a thin stream once the emulsion is established.
- Rescue a broken hollandaise: If your sauce breaks, whisk a teaspoon of cold water in a clean bowl and very slowly whisk the broken sauce into it, one spoonful at a time, to re-emulsify.
- Keep hollandaise warm: Rest the bowl over warm (not simmering) water off the heat and whisk occasionally. It will hold for up to 30 minutes this way.
- Blender hollandaise shortcut: Blend yolks, lemon juice, and water on high speed, then slowly drizzle in hot melted butter for a foolproof sauce in under 2 minutes — great for beginners.
- Make-ahead poached eggs: Poach eggs in advance and store in cold water in the fridge for up to 2 days. Reheat by sliding into barely simmering water for about 1 minute before serving.
- Variations: Substitute Canadian bacon with smoked salmon (Eggs Royale), wilted spinach (Eggs Florentine), a crab cake, or sliced avocado for a modern twist.
- Storage: Hollandaise keeps in the fridge for up to 2 days; reheat gently over a double boiler while whisking. Do not freeze hollandaise as the emulsion will break.
- Serving tip: Have all components ready before you start poaching the eggs — the dish should be assembled and served immediately for the best experience.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Mastering Eggs Benedict with Hollandaise Sauce at home is one of those kitchen milestones that genuinely changes how you feel about cooking brunch.
Once you nail the hollandaise and the poached eggs, you’ll find yourself making this on lazy weekend mornings, for special occasions, and any time you want to make someone feel truly taken care of.
The combination of that silky, lemony butter sauce over a perfectly runny egg is just about as good as breakfast gets.
Give this recipe a try this weekend and see for yourself. I’d love to hear how it turns out for you.
Drop a comment below with your experience, any variations you tried, or questions you have. And if you loved it, share it with a friend who deserves a beautiful brunch.
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