Well, who doesn’t want those runny, silky Benedict eggs? If you know how to make perfect Benedict eggs then you can call yourself a good cook. I don’t know about you, but I can’t imagine a great brunch with my friends without Benedict eggs and I am quite picky about it.
So originally Benedict eggs is an American breakfast or more a brunch dish that consists of English muffin topped with a poached egg, bacon, salmon or ham and Hollandaise sauce. This is my perfect Benedict eggs recipe, I hope you will enjoy it! A perfect recipe for breakfast.
Yeast Based eggs Benedict British muffins:
- 12 ounces (340 g) all-purpose flour
- 1 1/2 ounces (42 g) nonfat dry milk
- 1 tbsp sugar
- 1 pack of active dry yeast
- 1 tap salt
- 10 ounces (280 g) water
- 1 tbsp shortening
- Nonstick spray
- 8 tap rolled quick oats
- 3 large egg yolks
- 1 tbsp water
- 1/4 tsp salt
- 1/2 tsp ground cayenne, divided
- 3 to 4 tbsp freshly squeezed lemon juice strained, divided
- 8 ounces (230 g) cold unsalted butter, cut into cubes
- 1/4 tsp sugar
- At first, mix together the flour, sugar, yeast, nonfat dry milk and salt in the bowl. Slowly mix the ingredients with a mixer.
- Then, put the water and shortening in a microwave and heat approximately for 2 minutes. Mix until the shortening is melted. Next, add the water mixture to the dry ingredients and mix with a mixer on medium speed. Cover the bowl with plastic wrap and refrigerate the best overnight.
- After, remove the dough from the fridge, mix on medium speed.
- Place the 8 cans on a half sheet pan and spray the rings and pan with nonstick spray. Sprinkle oats in the bottom of each ring and scoop the dough, with an ice cream scoop into the rings, dividing the dough equally between the rings. Cover with parchment paper and let sit in a warm place for about 60 minutes.
- Heat the oven to 400 °F (200°C).
- Leave the parchment paper on and put a second sheet pan on top of that. Bake for 20 minutes and then remove the top half sheet pan. Continue to bake it until the muffins are lightly browned, about 5 to 10 minutes.
- Remove the muffins still in the rings, to a cooling rack for around 10 minutes. Then slide a knife around the perimeter of the ring to release the muffin. Cool completely. Before serving toast under broiler for a couple of minutes.
- Now it’s time to prepare the Benedict eggs. Firstly, put 4 custard cups in a saute pan or. Secondly. add 4 quarts (almost a litre) of water or enough amount to cover the cups by at least 1/4-inch. Thirdly, add the vinegar and salt to the water and heat just until the water begins to boil, around 20 to 25 minutes.
- Finally, break the eggs, one at a time, into a custard cup. Do it slowly into each of the cups, timing them around10 seconds apart. Cook for 5 minutes each egg.
- Serve them immediately or remove eggs from cups and put to an ice bath to stop them from cooking.
- Finally, it is time to learn how to make Hollandaise Sauce. At first, whisk together the egg yolks, water, salt and half of the cayenne in a saucier for 1 minute.
- Put the saucier over low heat and whisk quickly, moving the pan on and off the heat around every 10 seconds. Then, add 1 piece of butter at a time, around every 30 seconds, while again continually whisking and moving the saucier. When half of the butter add 1 tbsp of lemon juice and then add the remaining butter. After the last piece of butter has been added, add the left of lemon juice and the remaining 1/4 tbsp of cayenne, and the sugar and whisk for a minute.
- Finally, move immediately to a thermos to hold for up to 2 hours.
- Lastly, my favourite Benedict eggs are with some smoked salmon, but you can use also bacon or ham. For each serving, put 2 small dashes of Hollandaise sauce on a plate and set 1/2 an English muffin on top of it. Then, put a small amount of salmon (ham or bacon) on top of each half and top with 1 poached egg and again drizzle with Hollandaise sauce.