Eggs Benedict Brunch for 2

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Eggs Benedict Brunch for 2

Cheddar-Chive Hash Browns
Servings: 2

2 russet potatoes, peeled and grated
¼ cup butter, melted
½ cup shredded cheddar
1 egg
¼ cup chives, chopped
1 teaspoon salt, to taste
½ teaspoon pepper

Preheat oven to 400˚F/200˚C degrees.
Peel and grate the potatoes, and soak them in ice water. Squeeze out excess water and place potatoes in a bowl.
Add the rest of the ingredients to the bowl and mix well.
On a nonstick pan, form patties of the potato mixture with your hands.
Bake for 35-40 minutes or until brown and crispy.

Eggs Benedict with Spinach
Servings: 2

Florentine Benedict
1 English muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup spinach
2 pieces Canadian bacon

2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

Preheat oven to 400°F/200°C.
In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
Remove egg from water with a slotted spoon and set aside.
In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
Assemble the benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
Top with fresh chives.

Berry Parfait
Servings: 2

1 cup Greek yogurt
½ cup granola
1 banana, coined
½ cup strawberries, hulled and quartered
½ cup raspberries
½ cup blueberries

In two glasse,s divide the yogurt and top with a layer strawberries and bananas.
Continue with another layer of yogurt, granola, and berries.
Drizzle with honey.

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Silver Chariot says:

Isn’t that the Sherlock guy ?

Sochy _ says:

Do you wanna wipe away the past?

sam jones says:

you have to cook hollandaise sauce on a stove or boiling water

Ngọc Lan Nhi Vũ says:

So how’s life??

laughingman123 says:

I made this, it was really nice! Anyone scared about the hash browns being gross or the hollandaise giving you salmonella don’t be because it was amazing and we aren’t puking our guts out ATM. It was a little hard, but I’m 12 so that makes sense. IT WAS AMAZING

Nathaniel Sheppard says:

I’m so disappointed that no one has made a Markiplier reference

StephanieSalvatore says:

So much sugar

MsScorpyscorp says:

Guys, all the best for the “Shorty Awards”.

Riska Suzana Devi says:


MrAvs2011 says:

They forgot to mention to add vinegar into the boiling water, otherwise the egg will split…

Vanilla MCT0211 says:


crea a tu modo says:

oh oh yes,excelent

soraninja says:

Love the music you guys use!

Autumn Tess says:

Wait.. you can put raw eggs in a sauce mixture?? Whattt

Ashura Kusanaga says:

Also, to the people pitching a fit about the raw eggs, do some research on the topic. I think you’ll find that raw eggs are in more than just Hollandaise sauce (like mayonnaise and cookie dough for starters), and if prepared correctly, you’ll be fine.

Mags McCat says:

I don’t want to sound stupid, but I’m not eating a fucking raw egg in my sauce

pissedoffatyt says:

cool trick with the egg

Ashura Kusanaga says:

I thought you needed clarified butter for Hollandaise sauce? Also, how hot should the melted butter be?

Ricardo Hernandez says:

this is a really half assed recipe.. the water for poached eggs should not come to a boil, and the way the hollandaise sauce is made! wow!

Pengo898 says:

I recommend putting a little vinegar in the water to poach the egg it’ll keep it together better!

Apocalyps says:

Why is the egg overcooked?

casmcctutube says:

How come you didn’t cook your hollandaise sauce?

Maree says:


milhouse14 says:

Brunch? So it’s for gays only.

Miku Hatsune says:

Ain’t nobody got time for that. I’ll just stick to Pop-Tarts.

Jennifer Cavenee says:

Could you use exotic butters in the sauce?

akeenengineeringmind says:

With the swirl technique, how do you hold your poached egg warm (at serving temperature), while you do the second (third and/or forth) one, without it overcooking??

Throwaway Account says:

why do they always use the most disgusting, plastic look cheese. That kind of cheese is so bland.

ThatCrazyLemon27 says:

For me and tomorrow me

YouTube Lover says:

The raw egg in the sauce just ruined it

Hi says:

I ain’t sharing with nobody.

Ethan Tokko says:

“Eww raw egg I lost my appetite ”
I think most of those people forgot how mayonnaise is made…

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