How To Make Eggs Benedict | From Scratch Recipes

Eggs Benedict! This has got to be one of the best breakfast going, or is it lunch? or brunch? Anyway, whenever you decide to eat it, it is definitely one of my favourites! In this recipe tutorial I demonstrate how to make Eggs Benedict completely from scratch! From delicious homemade English Muffins to a beautifully rich hollandaise sauce and of course, perfect poached eggs! I hope you enjoy cooking this recipe with me and master the art of perfect eggs benny every time! Check out the full written recipes below and enjoy!
Eggs Benedict
English Muffins (Makes 7 muffins)
200ml x Milk
20g x Butter
270g x Bread Flour (+ Extra for dusting)
3.5g x Fast Action Yeast
3g x Salt
Semolina For Dusting
Method
1. Warm the milk and butter in a saucepan over low heat until the butter melts and the milk is lukewarm.
2. Place the flour in a mixing bowl and make a well in the centre. Place the dried yeast on one side and salt on the other.
3. Pour the milk mixture into the centre. Mix to form a dough. Knead for 5 to 10 minutes until smooth and stretchy. Roll it into a ball and cover it with a damp cloth. Cover and prove for 1 hour.
4. Divide the dough into 7 equal portions, roll into balls, and place onto a baking sheet dusted with semolina. Sprinkle semolina over the dough balls and firmly press each one down. Cover and prove for 1 to 1.5 hours.
5. Place a frying pan over medium-low heat. Once hot place in the muffins (you may need to do this in batches) and cook for 7 to 8 minutes on each side until golden brown. Leave to cool before breaking open and enjoying.
Hollandaise Reduction
150ml x White Wine Vinegar
1 x Banana Shallot (Finely Sliced)
2 x Sprigs of Thyme
1tsp x Black Peppercorns
Method
1. Place the vinegar, sliced shallot, thyme and peppercorns into a saucepan. Place over the heat and bring to a boil. Boil until the liquid reduces by half the amount. Pass through a sieve, save the liquid and discard the aromatics. Leave to cool before using.
Hollandaise Sauce
1 Tbsp x Hollandaise Reduction (Lemon Juice or White Wine Vinegar)
2 x Egg Yolks
200g x Clarified Butter (Or Melted Butter)
Juice of half a Lemon
Pinch of Salt
Method
1. Place a saucepan over the heat and bring to a gentle simmer. Place 1 Tbsp of hollandaise reduction into a heatproof bowl and add in the egg yolks. Whisk together.
2. Place the bowl over the pan of simmering water and whisk continuously until the mixture becomes pale in colour, thick and almost doubled in size. Be careful not to scramble the eggs.
3. Take from the heat and gradually whisk in the clarified butter/melted butter until fully incorporated. Season to taste with the juice of half a lemon and pinch of salt.
Poached Eggs
Large Pan of Boiling Water
1 Tbsp x White Wine Vinegar
Fresh Eggs
Salt & Pepper
Method
1. Bring the pan of water to a rolling boil and add in the vinegar. Turn it down to a gentle simmer and crack your eggs into ramekins.
2. Place your eggs into the simmering water and set a 3 minute timer. After 3 minutes immediately remove from the water and place them onto a plate lined with kitchen towel to absorb the excess water. Season with salt and pepper.
To Serve
Slices of Ham
Crispy Streaky Bacon
Cut your muffins in half and place onto a plate, topping them with slices of ham of your choice. Next, place on you poached eggs and cover with hollandaise sauce. Finish them with the crispy bacon and enjoy!
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[@valanderson4258]

Lots of work but looks great.

[@PinchofMintCookingChannel]

Thank you.