"Homefries, banana pancakes, and waffles stacked high taste even better when you don't have to make them yourself. But when dining out for brunch, it helps to know there's one popular breakfast dish that chefs hate including on the menu: eggs Benedict. If the dish has been axed from your favorite brunch spot, it's probably because it's a pain to make and serve in fast-paced kitchens. Ask a range of chefs, and you'll hear a chorus of caution about the dish."
"Making the creamy sauce involves whisking egg yolks, butter, lemon juice, and spices over a double boiler (though it can also be made in a blender). But the preparation is less troublesome than maintaining the sauce's correct temperature, which can be tricky at restaurants. "If it's not made to order or held just right, you can end up with a broken sauce or something that's been sitting too long,""
Eggs Benedict frequently gets cut from brunch menus due to preparation and holding challenges. Hollandaise requires careful emulsification of egg yolks and butter and demands strict temperature control to avoid breaking. The sauce should not be allowed to get cold or hot because the emulsification will fail, and keeping it at room temperature raises food safety concerns when eggs are involved. Poached eggs add another layer of difficulty for busy kitchens because they require precise timing and technique. These combined factors make consistent, safe, and timely service of eggs Benedict problematic in fast-paced restaurant environments.
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