Giada De Laurentiis Makes Eggs Benedict on Fried Stuffing Cakes | Giada at Home

You'll be extra-thankful for Giada's day-after Thanksgiving Benedict! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2I4YDAd Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Thanks Benedict on Stuffing Cakes with Sage Hollandaise Recipe courtesy of Giada De Laurentiis WATCH Eggs on Fried Stuffing Cakes (03:58) Total: 40 min Active: 40 min Yield: 6 servings Level: Easy Ingredients Hollandaise: 1/2 cup (1 stick) butter 3 egg yolks 1 tablespoon freshly chopped sage 1 1/2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Stuffing Cakes: 2 cups leftover stuffing 2 eggs 1/2 cup Italian breadcrumbs 2 tablespoons olive oil 12 thin slices pancetta 1 tablespoon fresh lemon juice 1 tablespoon kosher salt 6 eggs, at room temperature Directions For the hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave. Combine the yolks, sage, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy. Pour the sauce into a small bowl and set aside. For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm. Place a large nonstick skillet over medium-high heat and cook the pancetta until browned and crispy, about 4 minutes on each side. Transfer to a paper-towel-lined plate. To assemble, fill a small saucepan with 3 inches of water, and add the lemon juice and salt. Bring the water to a simmer over medium heat. Crack an egg into a small heatproof bowl and use the bowl to slowly slide the egg into the water. Use a wooden spoon to carefully stir the water around the egg. Cook the egg until the white has set and the yolk is still soft, 2 to 2 1/2 minutes. Remove the egg from the water with a slotted spoon and drain it on a paper-towel-lined plate. Repeat with the remaining eggs. To serve, place one stuffing cake on a plate. Top with 2 slices of pancetta, a poached egg and a generous drizzle of hollandaise sauce. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #StuffingCakeswithSageHollandaise Giada De Laurentiis Makes Eggs Benedict on Fried Stuffing Cakes | Giada at Home | Food Network https://youtu.be/1wWacAnhcbg