Eggs Benedict with Fresh English Muffins
It was a quaint little country side inn I first experienced freshly made English muffins. Ever since then I can’t enjoy Eggs Benedict without the tender texture of a freshly made English muffin. With a perfectly poached egg, freshly made English muffins and hollandaise sauce these brunch favorites will endure the test of time!
Ingredients
Homemade English Muffins:
1 2/3 cups milk
2 1/2 tablespoons butter
1 package active dry yeast (about 1 tbsp)
1 heaping tablespoon granulated sugar
1/3 cup warm water
1 large egg
2 teaspoons salt
1 tablespoon cider vinegar
5 cups unbleached flour
Eggs Benedict and Hollandaise Sauce:
6-8 freshly made English Muffins
12 pieces Canadian style bacon
12 eggs
Hollandaise Sauce:
8 tbsp butter
3 egg yolks
1 tsp freshly squeezed lemon juice
salt and pepper to toaste
Instructions
1
To make the English Muffins: Scald the milk with the butter and than allow to cool to about 100 degree’s.
2
In a large mixing bowl, combine the yeast, water, and sugar. Allow to sit for about 10 minutes.
3
Combine the milk mixture with the yeast mixture.
4
Add the egg, and cider vinegar, along with half the flour and mix together. Add the salt and remaining flour and mix well. The mixture will be sticky.
5
Cover and allow to rise in draft-free area for about 1 hour.
6
Dust work surface with cornmeal and roll dough out to about ¾ inch thick. Sprinkle dough with cornmeal to keep in manageable. Cut into 3 ½ inch rounds with a cookie cutter.
7
Place newly formed muffins onto a lightly sprayed baking sheet. Lightly cover with a lint free cloth. Allow muffins to double in size.
8
Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook for approximately 7 minutes on each side or until golden brown. You may need to adjust skillet heat.
9
Transfer muffins to a cooling rack and allow to cool.
10
To Make the Eggs Benedict: Start a large pot of water simmering to poach your eggs in.
11
Toast your English Muffins and set aside.
12
Pan sear the ham slices and set on top of the English Muffins
13
Once the water has come to a simmer gentle crack an egg into the simmering water. Be careful the water is not boiling as this with completely disrupt the egg structure.
14
In a medium size bowl add your egg yolks, lemon juice, and salt.
15
Melt the butter and while whisking the egg yolk mixture, gently drizzle the melted butter into the yolk mixture.
16
Remove the poached eggs with a large slotted spoon and allow them to drain completely.
17
Place the poached egg on top of the ham.
18
Spoon about a tablespoon size amount of Hollandaise Sauce over the poached egg and sprinkle with your favorite herbs.
19
Top with fresh crab, smoke salmon or any type of topping you like. Add some freshly cracked pepper and salt to taste and enjoy!
Tags:
Chef BryanCooking with Chef BryanEggs BenedictEnglish MuffinsHollandaise sauceHow to make brunch
chefbryan
How much milk?
Sorry I have corrected it now…it’s 1 2/3 cups milk
1 2/3 cups milk
Does this recipe for english muffins call for 10 cups of flour or was that a error?
was a typo…it’s only 5 cups of flour
you need to redo this recipe please it doesn’t say how much milk
I’ve fixed it
No milk listed in English muffin recipe but instructed to scald milk
It’s been fixed
Bryan I know how to just cook but I want to learn more. I’m a recent widow and I’m lonely and trying to find new interests please help me. I’m in the Davis area
I teach cooking classes at the Station Park Harmon’s Grocery Store. You are always welcome to sign up for a cooking class through http://www.harmonsgrocery.com.