Uh, and today we’re gonna be making a actually the only recipe in my best-selling book: Eggs Woodhouse. And since I’m not a servant, or a woman, the actual cooking is gonna be done by celebrity chef Alan Brown Uh, actually, it’s Alton Uh, not according to that Anyway, hi. Alton Brown here and today we’re doing a new take on the classic eggs benedict and uh, wow. This dish is like a cholesterol katrina. It’s got uh, creamed spinach, béchamel, and hollandaise sauce eggs, obviously, pata negra ham, a half a cup of butter. So yes, it’s- it’s delicious but you should really save it for special occasions, like— This new holiday called morning? A pinch of paprika and some Kashmiri saffron And there you have it: Eggs Woodhouse Thanks Alan! Hey, what’s up guys. It’s time for another episode of Binging with Babish where this week we’re tackling maybe one of the most ridiculous and over-the-top recipes ever imagined: Eggs Woodhouse. A dish so opulent it’s going to make me feel guilty well into next year. It seems only fitting that something good should come from something so indulgently evil and that’s why I’d love for you guys to check out this link where I’ve set up a fundraiser for Hour Children’s Food Pantry – 100% of your donations will be used to buy non-perishable items to help families in need. Thanks guys, lets try to make this into what I call – Eggs Woodhouse for Good. Anyway, time to cook. The first thing we’re gonna make is our creamed spinach. We’re gonna start by heating some olive oil over medium-high heat before adding our washed spinach, sautéing gently until bright green and wilted, and now we need to make a béchamel. We’re gonna start with about 3 tablespoons of butter that we’re going to melt over medium-high heat before adding equal amount of flour, whisking until toasted and golden brown and slowly whisking in about half a cup of milk. We’re gonna season our spinach with salt and pepper before adding our beautiful béchamel, giving it a good mix. Now for our hollandaise we’re going to use J Kenji Lopez Alt’s technique that starts with two egg yolks in the bottom of an immersion blender cup, that we’re gonna blend together with a good squeeze of lemon juice before slowly drizzling our hot butter inside. This cooks the eggs and gives you a perfect, creamy, hollandaise sauce. Now we’re getting ready to poach our eggs so we’re gonna plate up 2 warm artichoke hearts on a bed of creamed spinach. We’re gonna swirl our eggs in a fine mesh sieve before gently tucking into almost-boiling water, keeping them moving and retrieving after 3 and a half minutes. I’ve got some real ibérico ham here that was only 175 dollars a pound, which we’re going to stack liberally on top of our eggs before giving our black truffle a good shave. We’re topping that with our warm hollandaise sauce, a healthy pinch of both paprika and Kashmiri saffron, and last but not least, a generous spoonful of beluga caviar – Beluga’s illegal so I got the next best thing – this is white sturgeon osetra caviar. Trying to figure out how to attack this thing, and it’s finally time to dig in. Now this thing was so absurdly rich that it was almost impossible just to swallow the first bite. Let’s listen in: Jesus F–k This is absurd. I don’t even know where to start! This thing was rich on top of savory on top of rich on top of butter on top of more rich. After a few bites I was ready to take a nap. And I did.