Eggs Benedict
ID: 05d4ce05...
A classic brunch staple made incredibly delicious at home. This recipe features airy, crispy homemade English muffins, a foolproof and fast blender hollandaise sauce, tender poached eggs, and savory pan-seared ham.
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🍳 Cooking Flow
Prepare, proof, griddle, and bake the homemade English muffins. → Blend the egg yolks and seasonings, then slowly stream in hot melted butter to emulsify into a smooth hollandaise. → Gently poach the eggs in simmering water with vinegar for 2 to 2.5 minutes until whites are set. → Sear the ham slices in a hot skillet until crispy around the edges. → Assemble by layering toasted buttered muffins, seared ham, poached eggs, warm hollandaise, and chives.
Cooking Steps
Brief Cooking Order
Prepare, proof, griddle, and bake the homemade English muffins. → Blend the egg yolks and seasonings, then slowly stream in hot melted butter to emulsify into a smooth hollandaise. → Gently poach the eggs in simmering water with vinegar for 2 to 2.5 minutes until whites are set. → Sear the ham slices in a hot skillet until crispy around the edges. → Assemble by layering toasted buttered muffins, seared ham, poached eggs, warm hollandaise, and chives.
Introduction
A classic brunch staple made incredibly delicious at home. This recipe features airy, crispy homemade English muffins, a foolproof and fast blender hollandaise sauce, tender poached eggs, and savory pan-seared ham.
Step 1
Prepare the Poolish: Combine 50g warm water, a pinch of instant yeast, and 50g all-purpose flour in a small bowl. Stir to combine, cover, and let ferment on the counter overnight for 9 to 12 hours.
Step 2
Mix the Dough: In the bowl of a stand mixer, combine 140g warm water, 4g instant yeast, 100g overnight poolish, 15g olive oil, 250g all-purpose flour, and 5g salt. Mix on high speed with a dough hook for 5 to 6 minutes.
Step 3
First Proof: Round the dough into a tight ball inside a bowl, cover, and ferment at room temperature for 90 minutes.
Step 4
Shape the Muffins: Divide the dough into 6 equal pieces (about 85g each). Degas and shape each piece into a tight ball, then coat the top and bottom thoroughly in cornmeal.
Step 5
Second Proof: Place the shaped dough balls on a tray, cover with another sheet tray, and let proof at room temperature for 45 to 60 minutes until puffed up and doubled in size.
Ingredients List
Important Notes
Preparing the poolish 12-24 hours in advance gives the English muffins a much more dynamic sourdough-like texture and depth of flavor.
Using a blender to make hollandaise is much faster and more reliable than the traditional double-boiler method, drastically reducing the risk of scrambling the eggs.
Clarified butter (ghee) is used to griddle the English muffins because it has a higher smoke point and won't burn as easily as regular butter.
Poach eggs in a shallow pan rather than a deep pot. This allows you to easily monitor the eggs and cook multiple eggs at once without needing to create a vortex.
Cracking your eggs into a small cup before sliding them into the simmering water gives you much better control over placement.
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