Virtual The Perfect Southern Brunch

Tuesday, April 21st, 2026 3:00 pm to 4:00 pm, MST

Virtual The Perfect Southern Brunch is a flavorful online class that brings classic Southern favorites into your home kitchen with confidence and style. You will prepare brunch staples with refined technique while learning tips for balancing rich flavors, perfecting texture, and elevating presentation. Designed for kitchens featuring Wolf cooking appliances and Sub-Zero refrigeration, this experience helps you create a warm, memorable brunch with precision and ease.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Eggs Benedict

by: Chef Ed Richardson

Compatible Wolf Appliances:

Introduction

Eggs benedict is a traditional brunch dish consisting of English muffins, Canadian bacon, poached eggs, and topped with rich hollandaise sauce. Prepare the English muffins and hollandaise sauce from scratch by following previous recipes on the Culinary Scene.

YIELDS
6-8
Servings
Prep Time
5
minutes
Cook Time
5
minutes

Ingredients

  • 4 English muffins, store bought or homemade and cut in half

  • 8 eggs

  • 16 slices Canadian bacon or ham

  • 1 Tablespoon white wine vinegar

  • 1 cup hollandaise sauce

  • chopped parsley, for garnish

  • paprika, for garnish

Instructions

Refer to the previous recipes on the Culinary Scene for homemade English muffins and hollandaise sauce.

Butter the split English muffins and put them in the pan. Add the Canadian bacon to the pan as well.

Fill a large saucepan with 2-3 inches of water and bring to a boil on the Wolf Burner. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer.

Take a larger spoon and make a gentle whirlpool in the water.

Crack an egg into a small bowl then gently slip the egg into the simmering water. Hold the bowl just above the surface of the water so the egg falls gently in. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 – 3 minutes. Remove the eggs from the water with a slotted spoon.

Build the eggs benedict by laying down the toasted English muffins, toasted side up, followed by 2 slices of warm Canadian bacon. Top with the poached eggs and a Tablespoon of hollandaise sauce drizzled over the eggs. Garnish with chopped parsley and a sprinkle of paprika.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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