Wow! We are so spoilt! So many videos have been uploaded in the past few weeks ❤️🌈💖 I LOVE eggs Benedict. But I’ve never seen them done like this before 😍😋😋😋
Ahhhh!!!! What an elegant breakfast, oh my! The visuals are stunning. Rösti potato patty, sauteed salad Frisee on top with crispy prosciutto garnish, soft boiled egg nested inside, Hollandaise sauce on top, smoked salmon with dill, lemon, capers around the centerpiece. So elegant! How could one improve that? I would add some slices of Capri tomatoes between the salmon, topped with lemon juice and salt/pepper, and I would substitute the prosciutto with bacon. The tomato adds another fresh veggie and some potassium to your intake. The prosciutto is super salty and I don't like so much salt. I tried washing it, but it ruined the delicate prosciutto, so I will never eat it again. Instead, I buy thick cut bacon, rinse it once, then soak overnight to get all salt, nitrates, fake smoke flavoring out. Then I dry it with cloth towels, chop it, and pan fry very lightly still soft not hard. I love it chewy and soft. It cam also be crisped up with some sugar in the pan. This will a cup of coffee and heavy cream... bliss! I am going to make this on my next camping trip in the outdoors. Imagine waking up to a meal like this first thing, with the birds singing around you, a stream nearby, campfire smoke smells, blue sky, sun shining on your bare skin. Ahead of you, a long hike, stream dip. This is the good life. Merci Chef Bruno! ❤
Bruno is a master of chefs. But if you watched that lemon juicing knife technique and you still think Bruno is not a CIA asset, I can’t do anything for you.
Bruno, your passion for food and your humble disposition to share it with the world is simply inspiring to me, plus you are absolutely gorgeous to look at.. Talented man! The best cooking channel in RUclips. Thank you Bruno. Thank you
@@estrellawundsch2734 Good to know you have a nice weather, all is well with me here but with a sunny weather today and if I may ask which city are you from?
You're a Master Chef, everything that you make is outstanding, in all aspects, thanks Bruno... From Chef Roberto to Master Chef Bruno my respect...🙏🙏👍👍🍳🎇🎆
This looks AMAZING!! Love to do individual plating too. Elevates the dish and impresses guests. Did your eggs florentine which was so delicious and now I must try this! Thanks for continuing to share your talent. We are so lucky.
ça me rappelle les "Kartoffel Puffer" en Allemagne - pas une pincée de farine dans les pommes de terres hachées ? - en fait, la mère de famille faisait avec pdt crues + un oeuf pour la liaison, - mais cette recette avec des PDT à moitié cuites c'est extra et le résultat final, comme d'hab", toujours artistique - comment ne pas avoir envie de commencer la journée avec ce régal, bonne blague ! - Merci You !
L'avantage en effet de pré-cuire les patates c'est que l'on conserve l'amidon donc pas besoin d'oeuf. Cela dit, on perd un peu en croustillant mais on peut y pallier en finissant la cuisson au four ou carrément cuire dans la friteuse.. bises de Californie 🌞
Les Kartoffel Puffer sont des galettes très minces de pommes de terre, râpées finement, crues et pressées dans un torchon pour extraire l eau. On récupère ensuite l amidon qui s accumule au fond du liquide et on ajoute aux pommes de terre. Ce plat se sert salé ou sucré. Les rösti suisses (j en ai mangé ce midi chez ma soeur, sont une galette épaisses faites avec des pommes de terre crues ou des pommes de terre cuites, mais toujours râpées grossièrement. Sel, poivre mais aussi lard, oignons etc , cela varie selon les régions. Les röstis sont toujours salés. Autres variantes de pdt râpées finement, les pommes paillassons et les hash brown américains. La variation proposée par Bruno me semble bien plus savoureuse que les classiques eggs benedict souvent servis sur des scones tout sec et durs. Donc, pouce bleu pour Bruno!
@@vivianepilou2211 Merci pour ces précisions intéressantes, c'est vrai que les idées d'accompagnement sont à l'infini et que ... Bruno sait sublimer toutes les recettes !
That’s a dream 🧡🧡 ...loads of cooking stages though for an amateur kitchen but seems to worth it and for sure is a delight to watch!! Well done 👍🏻! Very elegant dish !!!
You have to K.I.S.S. in the kitchen. Keep It Simple, Stupid (or sexy, sweetie, etc) I absolutely love your show. They make me laugh, smile, sigh and have sweet dreams. 🥰
j'aime bien le "traitement" de la frisée (échaudée dans viaigre + échalottes, la pauvre !) - ça la défrise même pas ! (j'ai revu la vidéo pour rappel et peut-être faire !
l'avantage de faire demi-cuire les pdt avant de les râper c'est que la cuisson après est plus rapide et on risque moins de brûler - je ne me lasse pas de re-visionner les vid " !!
I have 1 comment only: the meal coming together in the end is the climax of every cooking video. you want to only look en listen to that part. mentioning to subscribe on all socials etc is always at the same time, which distracts and takes away from experiencing the food climax. maybe its better to add those social comments after that, your vids are relatively short anyway so both parts (the food climax and referring to socials will get their own space and attention, now they kinda stand in each others way). am fan of your work nontheless, just a small tip!
Oui .. la 1ère fois à L.A. (en transit to Tahiti Faaa) que j'ai demandé à la réception de l'hôtel que le réceptioniste m'a demandé au tel comment je voulais mes "potatoes" (fried, boiled or else" rösti ... en cubes OU en lamelles ... grrr... encore mal réveillée... ) et mes oeufs (5mn, 6 mn OR 7 mn) - j'ai halluciné, je voulais juste "un petit déjeüner" - croissants confiture quoi !!!
Brunch: how we gonna step up our Game??
Bruno: step aside And let me handle this!!
Soooooo tasty Bruno you’re a star!! ⭐️
Wow! We are so spoilt! So many videos have been uploaded in the past few weeks ❤️🌈💖 I LOVE eggs Benedict. But I’ve never seen them done like this before 😍😋😋😋
Bruno, you really ARE the real deal! Please don't stop making your videos as they provide me with endless entertainment and knowledge.
Ahhhh!!!! What an elegant breakfast, oh my! The visuals are stunning. Rösti potato patty, sauteed salad Frisee on top with crispy prosciutto garnish, soft boiled egg nested inside, Hollandaise sauce on top, smoked salmon with dill, lemon, capers around the centerpiece. So elegant! How could one improve that?
I would add some slices of Capri tomatoes between the salmon, topped with lemon juice and salt/pepper, and I would substitute the prosciutto with bacon. The tomato adds another fresh veggie and some potassium to your intake. The prosciutto is super salty and I don't like so much salt. I tried washing it, but it ruined the delicate prosciutto, so I will never eat it again. Instead, I buy thick cut bacon, rinse it once, then soak overnight to get all salt, nitrates, fake smoke flavoring out. Then I dry it with cloth towels, chop it, and pan fry very lightly still soft not hard. I love it chewy and soft. It cam also be crisped up with some sugar in the pan.
This will a cup of coffee and heavy cream... bliss! I am going to make this on my next camping trip in the outdoors. Imagine waking up to a meal like this first thing, with the birds singing around you, a stream nearby, campfire smoke smells, blue sky, sun shining on your bare skin. Ahead of you, a long hike, stream dip. This is the good life. Merci Chef Bruno! ❤
Bruno is a master of chefs. But if you watched that lemon juicing knife technique and you still think Bruno is not a CIA asset, I can’t do anything for you.
God Bruno ! What heavenly creation is this ! I will cook it tomorrow immediately Thank you !!!
Bruno, your passion for food and your humble disposition to share it with the world is simply inspiring to me, plus you are absolutely gorgeous to look at..
Talented man! The best cooking channel in RUclips.
Thank you Bruno.
Thank you
Tried this one. Amazingly, I was able to achieve success! Thank you, Bruno!
Just when I thought this channel couldn't get any better Bruno loves Supertramp!
One of my favorite chefs ever!
I'm studying at a culinary school and suddenly all of this seems so clear and simple
Amazing! I watch this like one watches documentaries about fine art.
This is soooo nice. I think you could make the rösti potatoes even better by squeezing the water out of them, yum.
There is no water involved in this method
@@BrunoAlbouze Would it not have water in the potatoes after part boiling them? Just a question
Very nice recipe though, can't wait to try
Yay for supertramp and for breakfast in America! 😊 love that song, one of the all time greatest ❤
If I start my day with this, I'll be starting my day at noon. :) Good recipe idea Bruno!
Supertramp is your favorite band? I never would have guessed that.
I'm hungry now! but I have to wait to the morning for prepare this delicious dish. thank you!
@Estrella. You are right and a nice recipe. How is your health today, and what is the weather like today?
@@jasonjones5874 I'm good thank you I hope you are good as well. We have minus 13 degrees Celsius (8.6F)that is quite something, don't you thing?
@@estrellawundsch2734 Good to know you have a nice weather, all is well with me here but with a sunny weather today and if I may ask which city are you from?
0:00 "omd, il va faire une vidéo en français ?!?"
0:05 "ah ok, autant pour moi"
Mallow Marshall promis j’en ferai d’autre 😉
You're a Master Chef, everything that you make is outstanding, in all aspects, thanks Bruno... From Chef Roberto to Master Chef Bruno my respect...🙏🙏👍👍🍳🎇🎆
It's true if we begin our day with 'that'..It's gonna be a good good day!!!
supertramp est un excellent band, en passant j’ai appris à cuisiner comme un pro grâce à toi
This looks AMAZING!! Love to do individual plating too. Elevates the dish and impresses guests. Did your eggs florentine which was so delicious and now I must try this! Thanks for continuing to share your talent. We are so lucky.
Thank you buddy for showing how it's done to the rest of us.
I thought Bruno had forgotten to add the prosciutto chips but if you look closely, they were sprinkled atop the lettuce... what a creation, yum!
Love your cooking and technique, elaborating and easy.
I want to go to your bistro!!! Let us go to your bistro!!!!
ça me rappelle les "Kartoffel Puffer" en Allemagne - pas une pincée de farine dans les pommes de terres hachées ? - en fait, la mère de famille faisait avec pdt crues + un oeuf pour la liaison, - mais cette recette avec des PDT à moitié cuites c'est extra et le résultat final, comme d'hab", toujours artistique - comment ne pas avoir envie de commencer la journée avec ce régal, bonne blague ! - Merci You !
L'avantage en effet de pré-cuire les patates c'est que l'on conserve l'amidon donc pas besoin d'oeuf. Cela dit, on perd un peu en croustillant mais on peut y pallier en finissant la cuisson au four ou carrément cuire dans la friteuse.. bises de Californie 🌞
@@BrunoAlbouze ah MERCI pour le tips - mais dans la friteuse ça serait dommage , un peu gras .. BreizhBizz
Les Kartoffel Puffer sont des galettes très minces de pommes de terre, râpées finement, crues et pressées dans un torchon pour extraire l eau. On récupère ensuite l amidon qui s accumule au fond du liquide et on ajoute aux pommes de terre. Ce plat se sert salé ou sucré. Les rösti suisses (j en ai mangé ce midi chez ma soeur, sont une galette épaisses faites avec des pommes de terre crues ou des pommes de terre cuites, mais toujours râpées grossièrement. Sel, poivre mais aussi lard, oignons etc , cela varie selon les régions. Les röstis sont toujours salés. Autres variantes de pdt râpées finement, les pommes paillassons et les hash brown américains.
La variation proposée par Bruno me semble bien plus savoureuse que les classiques eggs benedict souvent servis sur des scones tout sec et durs. Donc, pouce bleu pour Bruno!
@@vivianepilou2211 Merci pour ces précisions intéressantes, c'est vrai que les idées d'accompagnement sont à l'infini et que ... Bruno sait sublimer toutes les recettes !
Been watching his videos for a while now. Delightfully weird guy and top notch cooking. Big thumbs up
This sophisticated dish makes my breakfast hash brown and eggs look like child's play.
Your videos are so amazing. I get so many good ideas from you, Bruno. Merci beaucoup!!!
That’s a dream 🧡🧡 ...loads of cooking stages though for an amateur kitchen but seems to worth it and for sure is a delight to watch!! Well done 👍🏻! Very elegant dish !!!
칼질 솜씨 명품 이시네요 늘 한결같아요
Shout out for SUPERTRAMP! Love it!! 🎼😎
Only you can do this, it’s beautiful, it’s art👌👌😘😘💕💕
Bruno, you are officially invited at home for an overnight stay. This breakfast is something I would love to enjoy.
In Peru?
@@BrunoAlbouze Germany
cooked with love and smiles along the way
Yumm! That reminds me of having breakfast at Brennan's in New Orleans, LA 40 years ago but your food combinations look even better.
He likes supertramp too. He really is the best.
Good video. You have helped alot with overall cooking. Thank you
Yummy! Who's hungry while you are watching this video? :)
This is the Bruno I love! Welcome back!!!
I love that knife!!!
Love that he eats his food
Your food shines, whatever it is.
If you begin your day with that, half the day will be gone by the time you are finished.
Being that Supertramp is your favorite band, your stock just went up 100 percent on my books.
Wow! You to truly make a great Rösti Potatoes Benedict. I am very pleased. Looks delicious! Yumyum!
I love benedicts.... thank you so much for this version!
I might cry over my potato allergy now. 😔
So simple and presented beautifully 🤩 You never fail to amaze me Bruno, surely will try the recipe for my own ❤️
هل من عربي هنا يالله اضغطو لايك ويالله فرحوني في مملكتي صغيرة
Wholly chet this is now my fave video of yours besides the other 20 fave videos
명인셰프에겐 요란한 주방용품이 필요 없죠 아마추어들이 사용하는 기준이죠
Love your channel! It is fun and educational
Great recipe and looks awesome too, Chef! Thanks for the tips!
This looks amazing! Can’t wait to try and make it.
If i begin my day doing that, It will be my dinner
감자 베네딕트 레시피는 배려의 방향인가요? 홀랜다이소스는 느끼 할수 있지만 감자와 어울려질수 있죠
What a character fun to watch a great job. Bless
Chef Bruno Albouze it is visual treat to see you cooking.
That smile though 🤣 nice recipe 👍👍👍
this is a good method for potatoes, shredding it raw oxidizes the potato and you squeeze out all the vitamins and potassium out of the potato.
You have to K.I.S.S. in the kitchen.
Keep
It
Simple,
Stupid (or sexy, sweetie, etc)
I absolutely love your show. They make me laugh, smile, sigh and have sweet dreams. 🥰
Дранник с яйцом всмятку! Придумают тоже! Французы, что с них взять!!!!
Génial ! 😋👌
I read...Genital. 😂
@@Ciaccona255 😂
Bruno is the greatest King. Oliver, Ramsay are students ))
j'aime bien le "traitement" de la frisée (échaudée dans viaigre + échalottes, la pauvre !) - ça la défrise même pas ! (j'ai revu la vidéo pour
rappel et peut-être faire !
Merci Bruno pour cette bonne recette 🌹🌹🌹🌹🌹🌹🌹👍👍👍👍👍👍👍👍
Now thatd make a good starter for that time honered American tradtion: Breakfast for Dinner
Merci de parler de Lyon aux étatsuniens
I agree but I don't speak french
J’aime bien son accent français
l'avantage de faire demi-cuire les pdt avant de les râper c'est que la cuisson après est plus rapide et on risque moins de brûler -
je ne me lasse pas de re-visionner les vid " !!
Bravo Bruno. Prosciutto chips wow.
T'as pas enlevé l'eau végétale des patates. La biz Bruno.
You are so absolute amazing!
And you like Supertramp!
Awesome!
Aaa i've been waiting this since i saw from your Instagram!!
I have 1 comment only: the meal coming together in the end is the climax of every cooking video. you want to only look en listen to that part. mentioning to subscribe on all socials etc is always at the same time, which distracts and takes away from experiencing the food climax. maybe its better to add those social comments after that, your vids are relatively short anyway so both parts (the food climax and referring to socials will get their own space and attention, now they kinda stand in each others way). am fan of your work nontheless, just a small tip!
This looks so good ive never had this before but id eat it this way im not a big poached egg fan but I do like over easy
셰프님의 레시피는 거대아기 제우스 가 맛보면 좋겠네요 저는 개인적으로 욕심은 없어요
Looks amazing, any chance you could do more of cedric grolets desserts like his tarts?
We will finally eat breakfast 2 Owerz and 10 dirty pots and pans later
Oh là là j’adore
Nice recipes😍yummy
Bruno Albouze!! Master shifu! 🌹
I am ur big fan chef.. 😍
You rock Chef
Well done Bruno!
باراك. الله فيك
Awesome 👌!
À quand une chaîne secondaire française? 😊👍
Bravo 👏👏👏👏👏👏👏👏
Love it
Wow so delicius
Wonderful ❤️
Amazing
Honestly, if someone says: "wow, I totally can do this dish", Bruno Albouze will retire then.
What a stunning man
Hello chef
I'm your folower
Pls send hollandaise sauce resipe or brown sauce resipe.
Oh Bruno you are killing me😂🤣
Oui .. la 1ère fois à L.A. (en transit to Tahiti Faaa) que j'ai demandé à la réception de l'hôtel que le réceptioniste m'a demandé au tel comment je voulais mes "potatoes" (fried, boiled or else" rösti ... en cubes OU en lamelles ... grrr... encore mal réveillée... ) et mes oeufs (5mn, 6 mn OR 7 mn) - j'ai halluciné, je voulais juste "un petit déjeüner" - croissants confiture quoi !!!