Eggs Benedict with Quicker Homemade Hollandaise
RECIPE
ENGLISH MUFFINS
▪140g or 1/2c warm water (86F/30C)
▪4g or about 1.5tsp instant yeast
▪100g or 3/4c poolish or sourdough starter (poolish method below)
▪15g or 1Tbsp olive oil
▪250g or 1 1/2c all purpose flour
▪5g or 3/4tsp salt
▪Corn meal
▪100g/.5c ghee (clarified butter)
Add water, yeast, poolish, olive oil, flour, and salt to bowl of stand mixer with and mix on high with dough hook for 5 minutes.
Transfer dough to a bowl, round into a ball, cover, and let sit at room temp for 90 mins.
Divide dough into 6 85g pieces. Shape each piece into a ball by degassing, folding in the sides 2-3x, flipping onto folds, then rolling into a ball.
Coat top and bottom in cornmeal. When all 6 have been cornmealed, cover and proof at room temp for 45-60min.
Add ghee to pan over medium to med-high. When melted and preheated, add in English muffins. Cook on side one for 60-90 seconds or until golden. Fry on the second side for another 60-90 seconds.
Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 15 mins.
See Breakfast Sandwich video for more detailed instruction on how to make english muffins: https://youtu.be/Z55zwFhByyE
POOLISH
▪50g or 1/4c warm water Pinch of instant yeast
▪50g or 1/3c + 1Tbsp all purpose flour
Mix ingredients, cover, and ferment overnight (9-12 hours)
HOLLANDAISE (the faster way)
▪140g/10Tbsp butter
▪3 egg yolks
▪15g lemon juice (or ½ lemon)
▪3g or 1 heaping tsp salt
▪Very small pinch cayenne
▪15g or 1Tbsp worcestershire
▪10g or 3/4Tbsp dijon mustard
▪25g or 1.75Tbsp water
Add butter to small sauce pan over medium to melt. Temp should be at 175F/80C.
Add egg yolks, lemon juice, salt, cayenne, worch, and dijon to a blender and spin until combined. Slowly stream in 175F/80C butter over the course of 45-60 seconds. Sauce should be very thick so add the 25g water and spin again for about 45 more seconds. Depending on your blender, the temp of the sauce should be at about 130F/55C.
Cover and hold over the lowest heat until ready to serve.
POACHED EGGS
▪water
▪1 Tbsp/1 cap full white distilled vinegar
▪Eggs - one for each muffin half
Fill shallow pan with water and bring to a simmer. Reduce heat to keep poaching water should be at 185F/85C. Add vinegar to poaching water.
Slowly drop contents of each egg into water, leaving plenty of space around each. I like to crack each egg into it’s own small container before dropping them in the water.
Allow to cook for about 2mins. Check eggs. Yolk should be soft and runny, but not raw. Poach for an additional 30 seconds or so if needed.
Gently transfer to a towel with a slotted spoon.
BUILDING THE EGGS BENNY
▪Canadian bacon or smoked ham
▪English muffin, halved
▪Butter
▪Hollandaise, warmed
▪Chives, minced
Heat round pieces of ham or canadian bacon in a skillet over high until lightly crisped and browned on each side (about 45-60 sec per side)
Split english muffin and toast. Spread with butter on each piece.
Top with 4 crisped pieces of ham/canadian bacon. Top each side with 1 poached egg and generous spoonful of hollandaise.
Garlish with minced chives.
