Eggs Benedict with Quicker Homemade Hollandaise

For accuracy, I highly recommend using measurements in grams as listed rather than volumetric (cups/tsp.)

ENGLISH MUFFINS:

• Add water, yeast, poolish, olive oil, flour, and salt to the bowl of stand mixer fitted with the dough hook and mix on high for 5 minutes.
• Transfer the dough to a bowl and round it into a ball. Cover the bowl with a lid or plastic wrap and let it sit at room temp for 90 minutes.
• Divide the dough into 6 85g pieces. Shape each piece into a ball. To do so, de-gas each piece by just pressing down on it and flattening it out slightly. Then to each piece, fold the sides of the piece 2-3 times into the center of the dough. Flip the dough over, seam side down, and roll it into a ball a nice neat ball keeping the seam side down through the whole process.
• Coat the top and bottom of each dough ball in cornmeal. When all 6 have been cornmealed, cover them with a towel and proof at room temp for 45-60 minutes.
• Preheat oven to 350°F/170°C.
• Add ghee to a sauté pan or griddle over medium to medium-high. When melted and preheated, add in the English muffins. Cook on side one for 60-90 seconds or until golden brown and then fry on the second side for another 60-90 seconds until golden brown.
• Transfer browned muffins to a sheet tray fitted with a wire rack, then finish by baking in a 350°F/170°C preheated oven for 15 mins.
• See Breakfast Sandwich video for more detailed instruction on how to make english muffins:

POOLISH:

• In a high sided container (I use a 1 quart deli container,) combine ingredients and mix until homogenous. Cover the container with a lid and ferment at room temperature overnight for 9-12 hours.

HOLLANDAISE (the faster way):

• Add butter into a small sauce pan and heat it over medium heat until the butter reaches 175℉/80℃.
• In the jar of a blender, combine egg yolks, lemon juice, salt, cayenne, worch, and dijon, spin on high until combined. Slowly stream in 175°F/80°C butter over the course of 45-60 seconds. At this point, the sauce should be very thick so add the 25g of water and spin again for about 45 more seconds. Depending on your blender, the temp of the sauce should be at about 130°F/55°C.
• Transfer the hollandaise to a small sauce pan, cover with a lid or plastic wrap and hold over the lowest heat until you are ready to serve.

POACHED EGGS:

• Fill a shallow pan with water and bring it to a simmer. Reduce the heat to low. In order to poach, the water should be at 185°F/85°C. Stir the vinegar into the poaching water.
• Crack each egg into its own small container before poaching. Slowly drop contents of each egg into the water, leaving plenty of space around each.
I don't think stirring the water before dropping in an egg is necessary, especially in a shallow pan.
• Allow each to cook for about 2 minutes and 30 seconds. 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:

• Heat round pieces of ham or Canadian bacon in a skillet over high until lightly crisped and browned on each side (about 45-60 seconds per side)
• Split each english muffin and toast to desired doneness. Spread some softened butter on each piece.
• Top each with 4 crisped pieces of ham/Canadian bacon. Top each side with 1 poached egg and a generous spoonful of hollandaise.
• Garlish with minced chives.