FANCY EGGS BENEDICT RECIPE!

MULTIVERSE 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!