- Joined Jun 2, 2015
Hi Folks! Fairly new caterer looking for some advice on executing Eggs Benedict for a buffet of 100 guests. I have a kitchen on-site at the venue but was hoping someone might share the fool proof way to handle this? Poach eggs prior and reheat? Best way to serve hollandaise? How far in advance can this be made. Thank you for imparting your catering wisdom on me!