Eggs Benedict

Description:

Eggs Benedict is a popular item on the brunch menus of many American restaurants. There are several stories of how this dish is believed to have originated, with the most popular story having Eggs Benedict originating from Delmonico’s restaurant in New York City. The classic version is made with poached eggs, Canadian bacon and English muffins, but countless versions exist that incorporate various different ingredients and cuisine influences, such as Tex-Mex or Asian fusion.

Ingredients:

• 2 eggs

• 2 slices Canadian bacon or ham

• 1 tsp white vinegar (5 ml)

English Muffins

• 1 2/3rd cups of flour (200 g)

• 1 tbsp butter (15 g)

• 1/4 cup water (60 ml)

• 1/4 cup milk (60 ml)

• 3/4 tsp salt (4 g)

• 1/4 tsp dry yeast (1 g)

• 1/2 cup corn meal (60 g)

• 3 tbsp clarified butter (45 g)

Hollandaise Sauce

• 2 egg yolks

• 6 tbsp unsalted butter (90 g)

• lemon juice (10 ml)

• Cayenne pepper

• Salt

Preparation:

To make English muffins, add the butter, water and milk in a pot and heat until butter melts. Allow to cool. In a bowl, mix together the flour, salt & yeast, then stir in the wet ingredients until a ball forms. Cover and rest dough for 30 minutes, then knead until smooth. Let rest for 30 minutes. At this point, you can place the dough in the refrigerator for 12-48 hours for best results. If you choose not to refrigerate, let the dough rise at room temperature, then separate the dough into 4 even balls. If you refrigerate the dough, remove from the fridge 2 hours before you plan to make the muffins and separate into 4 even dough balls.

Spread corn meal over a baking tray and place the dough balls on top. Cover with a towel and allow to rise for 1-2 hours at room temperature. Heat a cast iron pan over medium heat and add the clarified butter. Add the dough balls one at a time to the pan, flattening them slightly with a spatula. Cook for 5-6 minutes on each side - they should be golden on the outside and cooked in the center.

To make Hollandaise sauce, whisk the egg yolks and lemon juice in a heatproof bowl. Boil a pot of water, and place the bowl over the pot while whisking the egg mixture. You may need to take the bowl on and off so the eggs don’t get too hot and scramble. Once the eggs are cooked slightly, remove from the heat and slowly whisk in the melted butter. Season to taste with salt and a pinch of cayenne. If you make this sauce ahead of time, you can gently reheat by placing on a double boiler and whisking.

Boil a pot of water and add the vinegar. Break each egg in a separate dish. Use a slotted spoon to create a vortex in the boiling water, then add in the egg one at a time. Allow to cook for 3-4 minutes or until the whites are set but the yolk is still running in the middle. To assemble, split the English muffin in half, using a fork, and toast for a 1-2 minutes. Then, add the Canadian bacon and place the poached egg over top. Finally, spoon a generous spoonful of Hollandaise over top and optionally garnish with a pinch of cayenne or chopped chives.

Notes:

• English muffins are traditionally used for this dish but you can substitute with other types of bread if you want.

• You can clarify butter by melting it and scooping out the foamy milk solids that float to the top.