Eggs Benedict

Eggs Benedict
#eggs #benedict
📜 Ingredients for eight servings:
🧁 English Muffins
- 80 ml (2.7 fl oz) milk
- 80 ml (2.7 fl oz) water
- 8g (0.3 oz) yeast
- 30 g (1 oz) sugar
- 60 g (2 oz) butter
- 120 g (4.2 oz) all-purpose flour
- 120 g (4.2 oz) whole wheat flour
- 1 pinch of salt
- polenta (coarsely ground corn)
- vegetable oil
🥚 Poached eggs:
- 100 ml (3.4 fl oz) hollandaise sauce
- 100 ml (3.4 fl oz) vinegar
- 8 eggs
- 70 g (2.5 oz) of dry-cured ham
- 50 g (1.7 oz) bacon
- parsley
🫙 Hollandaise sauce
- 2 eggs
- 50 ml (1.7 fl oz) white wine
- 70 g (2.47 oz) melted butter
- 1/2 lemon juice
- 1 pinch of salt
🧁 English muffins:
In a medium-sized bowl, stir together the yeast, milk, and sugar. Then, stir in both flours, 60 g (2 oz) butter, and a pinch of salt. Knead until a firm dough is formed. Cover with a kitchen towel and let it sit for 1 hour in a warm place.
Dust the table with polenta and roll out the dough until it is 1 cm (0.4 in) thick, using a rolling pin.
Using a small bowl, cut out 4 circles, each 8 cm (3 in) in diameter.
Heat up a pan on high heat and add some oil (a 3 mm/0.12 in thick layer). Dredge the circles in polenta and cook them on both sides until golden brown. Finish them in the oven preheated to 160°C (320°F) for 10 minutes.
🥚 Poached Eggs:
Add water to a large pot, filling it up to three-quarters full, and bring it to a boil. Pour in 100 ml (3.4 fl oz) vinegar to prevent the egg whites from spreading. Using a spoon, stir to create a vortex. Then, crack the eggs into the center of the pot, up to 4 at a time (8 in total). Cook for 3 minutes, so that the yolks remain liquid. Remove the poached eggs onto a plate.
Mince the parsley, dice the bacon, and cut the muffins in half lengthwise.
Heat up a pan on high heat and cook the bacon until it is dry and crispy. Add the muffins with the cut side facing down and cook them in the fat from the bacon until slightly brown.
🫙 Hollandaise sauce:
Melt the butter in a microwave.
In a double boiler, add 2 egg yolks into a small bowl. Pour in the wine, whisking constantly.
When the yolks begin to curdle (the temperature mustn't go above 65°C/150°F!), whisk in the melted butter, a few drops at a time, until the mixture is emulsified.
Finally, add the juice of 1/2 lemon and a pinch of salt.
🍮 Serving:
On each half of the muffins, place one slice of ham, a few bits of bacon, a poached egg, season with pepper, pour in 1 tbsp of hollandaise sauce, and sprinkle with parsley.

[@bilikdavid]

Did you make the hollandaise on the first attempt? I've tried this OG way once and I failed completely so since then I'm using the trick with a blender 😬

[@dodorecipes]

During the shooting, yes. However, despite having made the sauce quite a few times before, I have ruined it several times. The trick is to ensure that the temperature does not exceed 65°C and to keep stirring constantly.