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FANCY EGGS BENEDICT RECIPE!
🕑 Added 2022-12-15 19:17:57 +0000 UTCMULTIVERSE EGGS BENNY ( from Hand n Brain w/ AmaLee!)
Eggs Benedict
English Muffins Ingredients:
1 tbsp yeast
139g water
139g lukewarm milk
480g AP flour
1 tbsp sugar
1 tsp salt
2 tbsp soft butter
corn meal for baking
- combine all the ingredients except the corn meal into a bowl and knead until shaggy dough forms
- keep kneading for at least 5 more min until dough is taut and supple
- place dough back into bowl, cover, and let rise at room temp until dough has doubled in size, around 1hr
- deflate the risen dough gently by pushing air out with hands, and roll out into 5mm thick sheet
- using cookie cutter (size you can choose), cut out circles until dough is finished
- on a sheet tray, sprinkle the corn meal to prevent sticking
- place the cut out muffins on to tray, cover again, and let rise another 30min or so
- on a griddle on med-low heat with a tiny bit of oil, slowly cook each side until risen and golden brown
- set aside and cover with lightly moistened towel so it doesn’t dry out, until ready to use
Hollandaise Sauce
4 egg yolks
1 tsp water
½ tsp sugar
pinch of salt
½ tbsp lemon juice
182g cold cubed unsalted butter
- prepare a bain-marie (French for heated bath): in a small/med sauce pot, boil some water and keep it on a gentle simmer. Find a bowl that sits on top of the sauce pot, but make sure it’s big enough so that it doesn’t completely fall in
- in the bowl, combine everything except lemon juice and butter
- place the bowl over the simmering water, and vigorously whisk until it’s pale yellow in colour and thickened
- once thickened, take off heat and add in lemon juice
- place back over simmering water again, and keep whisking as you slowly add in the cubed butter a few pieces at a time*
- if not using sauce right away, can keep it in a thermos to keep warm
*careful: don’t stop whisking while adding in the butter because it has potential to seperate
*as sauce cools down, it will continue to thicken, so rewarm it if needed (avoid a microwave, uneven heat will cause fats to separate and break your sauce)
Poached Egg
water
egg(s)
white vinegar
- in a med sauce pot, boil some water with a small splash of vinegar, and keep it at soft simmer
- in another bowl, crack your egg over a fine sieve so the extra loose egg whites and drip down, leaving only the tight egg white around the yolk
- using a spoon, stir the pot of water in circles until a vortex is formed in the center
- as the water is swirling, slowly drop your egg into the vortex while continuing to whisk the hot water
- let it rest in the simmering water for 2min, occasionally using the spoon to collect any loose egg whites and push it back onto the egg if needed
- egg whites should be set, but still jiggly in the middle with a loose yolk
- let it rest on paper towel or a plate until ready to use
*for tighter eggs you can crack the eggs into a sieve to collect loose albumen and egg whites leaving only the yolk and solid egg whites (HIGHLY RECOMMEND FOR BETTER AESTHETICS)
Assembly
- split open an English muffin in half, face open
- on each half, place one slice of cooked bacon or protein of choice
- layer with poached egg, and cover with hollandaise sauce (caviar optional but recommended for max fancy)
- can have side salad, hash browns, fresh fruit, whatever you want!
THANKS FOR YOUR PATIENCE PATREON BROS ONIMART APPRECIATES YOU!
Comments
Frederick Skarin Hansson
cute
Akardan_Logoth
Another great recipe from Giri!
brian
Yay recipes again ❤️
Kiwiman22
Definitely going to have to try this one out
