Eggs Benedict
Servings: 4
There’s nothing more classic for brunch than eggs benedict. Here's a simple yet full-proof recipe for making the BEST eggs benedict at home.
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Ingredients
Poached Eggs
- 4 eggs
- 1 splash vinegar
- salt
Hollandaise Sauce
- 2 large egg yolks
- 1 tbsp warm water
- 1 tbsp fresh lemon juice
- 3/4 tsp coarse salt
- 1/2 cup unsalted butter 1 stick
English Muffin
- 3 cups buttermilk, at room temperature
- 2 tbsp active dry yeast
- 3 tbsp unsalted butter, at room tempereature
- 3 tbsp honey
- 6 cups flour 820g
- 1/4 cup sugar
- 1 tbsp Kosher salt
- 1 cup cornmeal
Instructions
Poached Eggs
- Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register180 to 190°F on an instant-read thermometer. Carefully break 1 egg into a smallbowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer,using your finger to rub off any excess loose egg whites that drop through.Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds,just until egg begins to set. Repeat straining and tipping with remaining eggs.Cook, swirling occasionally, until egg whites are fully set but yolks are stillsoft, about 4 minutes.
- Carefully lift eggs from potwith a slotted spoon. Serve immediately, or transfer to a bowl of cold waterand refrigerate for up to 2 days. To serve, transfer to a bowl of hot water andlet reheat for 2 minutes. Serve immediately.
Hollandaise Sauce
- In a blender, combine eggyolks, water, lemon juice, and salt, blend until frothy.
- Heat butter in a smallsaucepan over medium until bubbly (do not let brown). With blender running,pour in hot butter in a very thin stream, blending until sauce is thick andemulsified.
English Muffin
- Place the buttermilk in thebowl of a stand mixer. Whisk in the yeast and let sit together for a couple of minutes.
- Add the remaining ingredients except for the cornmeal and mix with thedough hook for 2-3 minutes. Cover and place in the fridge for 1 hour.
- Sprinkle half of the cornmeal on your counter or work surface. Dump thedough over the cornmeal. Sprinkle the remaining cornmeal over the dough. Cutout muffins with a round cutter and place on a cornmeal-sprinkled cookie sheet.Let rise for 1 hour (or overnight in the fridge).
- Or cut dough mass into 24- 36 pieces, Roll each piece into a ball andpress down with your hand to form a patty. Place on a parchment paper linedbaking sheet that has been sprinkled with cornmeal
- Place a cast iron pan on your stove (you can also make these on agriddle). Also preheat the oven to 350.
- Place the English Muffins on the pan or griddle and cook 1 minute oneach side. Place these in the oven for 5-6 more minutes, depending on theirsize. They will feel light when they are ready.
