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.
Ingredients
Poached Eggs
4eggs
1splashvinegar
salt
Hollandaise Sauce
2largeegg yolks
1tbspwarm water
1 tbspfresh lemon juice
3/4tspcoarse salt
1/2cupunsalted butter1 stick
English Muffin
3cupsbuttermilk, at room temperature
2tbspactive dry yeast
3tbspunsalted butter, at room tempereature
3tbsphoney
6cupsflour820g
1/4cupsugar
1tbspKosher salt
1cupcornmeal
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.