In the Kitchen: Eggs Benedict w/ Yorkshire Pudding

WTNH– General Manager Michael Latronica and Head Chef Robert LaTronica from Wheelers Restaurant & Taproom show us how to make Wheelers Eggs Benedict with Yorkshire pudding.

They hold Brunch both Saturday and Sunday from 10:30-3 p.m. with lots of dishes to choose from. There’s also a traditional Southern BBQ Sunday nights 5 p.m. to 9 p.m. Wheelers Restaurant & Tap Room is located at 180 Amity Road in Woodbridge across from Crest Lincoln. For more information, go to


Yorkshire Pudding:

1 Qt AP Flour

1 Qt Whole Milk

8 Eggs

2 Tbsp Rosemary & Thyme

2 Tbsp Garlic Paste

Salt & Pepper to taste

1 Tbsp baking powder
Clarified butter or beef fat

Combine all ingredients in a bowl, except baking powder, cover and chill up to 2 days.

Whisk baking powder into batter 10 minutes before pouring into muffin tray.

Pre-heat your oven to 450*

Fill 1.5oz clarified fat in the bottom of each muffin tin
Heat the fatted muffin tin until it’s lightly smoking, dd 3-4oz of batter per cup.

Put into oven, drop the temperature to 325* and cook until puffed, crispy and golden brown on the outside

Cool and pop out of the muffin tray.  Hold at room temperature.

Hollandaise Sauce:

¼ Cup white vinegar

Black pepper corns

8 Egg Yolks

HOT Clarified Butter

Salt / Pepper to taste

Add peppercorns to vinegar and reduce by half.

Using a simmering double boiler:
Add yolks to top bowl of double-boiler

Beat yolks while drizzling in vinegar (after straining out peppercorns)

Whip until lightened in color

While constantly beating eggs, drizzle hot butter into yolks.

As you beat the mixture will thicken, whisk until ribbons appear while stirring the yolk mixture

Add lemon juice, salt and pepper to taste

Add a tiny bit of water while whisking to loosen the emulsification to appropriate consistency
That’s the recipe for all the individual parts of the eggs Benedict.

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