Join us in the farmhouse for a hands-on cooking experience where we elevate this brunch classic to a whole new level! In this class you’ll learn to craft the perfect Eggs Benedict featuring rich velvety hollandaise sauce perfectly poached farm-fresh eggs and your very own homemade sourdough English muffins made from sourdough starter.
To complement this indulgent dish we’ll prepare a Spring Salad—a seasonal and elegant side that adds a bitter nutty contrast to your plate.
What You’ll Learn:
How to nurture and bake with a sourdough starter for fluffy tangy English muffins.
The secrets to flawlessly poached eggs (from our own chickens) and a luscious creamy hollandaise sauce
Balancing flavors and textures with a fresh arugula and parmesan salad dressed to perfection.
Whether you’re a brunch enthusiast or a culinary adventurer this class will leave you with the skills to recreate this impressive dish at home and wow your friends and family just in time for Easter Brunch.
All levels are welcome—just bring your appetite and love for good seasonal farm-to-table food!
Event Venue
Young Harvest Farm, 2955 beulah church rd, Arrington, United States
USD 120.00
