Turn a few simple eggs into a lovely brunch, bright with flavor and perfect for spring with Chef Christine Van Bloem of the Empty Nest Kitchen. You’ll learn how to perfectly poach eggs, whip up a no-hassle hollandaise, and have fluffy, lemony pancakes with their very own blueberry topping. Menu includes:

• Asparagus with Poached Eggs and Crispy Prosciutto

• Blender Hollandaise

• Lemon-Ricotta Pancakes with Blueberry Compote

Free Class