Eggs Benedict

Rosa, author of Pemberley Cup&Cakes`, brings us a typical American recipe. These are the classic Eggs Benedict, accompanied by their English muffins—little buns you’ll enjoy making at home and really get a lot of use out of, because you can pair them with a thousand and one ingredients. Let’s get to the recipe!`

Today's recipe, these famous Eggs Benedict, is a true icon of the increasingly revered brunch American that, these days, does nothing but win over devotees beyond its borders. And it’s no surprise, because it’s an irresistible solution for those mornings when the alarm clock gives us a break and we feel like enjoying a good breakfast without rushing, savoring every bite without caring about losing track of time.

One of the fundamental keys to Eggs Benedict is the muffins, which have nothing to do with the popular sweets with which they share a name and which are so similar to our muffins: the muffins Americans. In this case, however, we are referring to a kind of unsweetened rolls and made with a slightly enriched leavened dough, which are initially toasted over direct heat to finish cooking completely in the oven.

To achieve authentic eggs Benedict, we’ll also need to add into the mix an indispensable slice of bacon (traditionally Canadian, though any other type works just as well), a poached egg, and its essential helping of hollandaise sauce. In short, an almost irresistible combination to delight even the most discerning palate.

In short, we’re looking at a truly special bite that will require, of course, a little time and attention. But don’t all truly special things deserve that?

Chemex Coffee Maker, Tellier egg cup, Le Creuset smooth square grill, Tellier egg poacher, acacia wood T&G board, Le Creuset stoneware milk jug, Le Creuset jam jar and Le Creuset butter dish.

Ingredients (for 4 people)

For the English Muffins:

• 100-125ml of lukewarm milk
• 60ml of warm water
• 7gr of fresh baker's yeast
• 200gr of bread flour
• 6gr of white sugar
• ½ teaspoon of salt
• 10gr of unsalted butter
• Corn flour (not Maizena), for dusting
• Sunflower oil for greasing

For the hollandaise sauce:

• 2 free-range egg yolks
• ½ tablespoon (7,5ml) of lemon juice
• 75gr unsalted butter, melted
• Salt and ground black pepper
• Ground nutmeg or ground cayenne, depending on personal preference

For poached eggs and more:

• 4 free-range eggs
• 1 tablespoon of vinegar or lemon juice
• Salt and ground black pepper
• 4 thin slices of smoked bacon on the griddle or cooked ham, depending on personal preference
• Spreadable butter
• Chives for garnish
• Green asparagus to serve on the side (optional)

Preparation

Of the English Muffins

1. In the bowl of our dough mixer, equipped with the hook accessory (or in a large bowl and the help of a wooden spoon), we add 100ml of the milk and the water, warmed (never hot!; about 45ºC approx.), dissolve the yeast, and stir until combined.
2. We then add the flour, sugar, and salt, in that order, and mix gently until everything is more or less combined. If after mixing there are still some bits of flour not incorporated into the dough, we can gradually add the remaining 25ml of milk while continuing to mix.
3. Next, add the butter and knead until everything is perfectly incorporated for about 6-7 minutes (a little longer if kneading by hand) and you have a smooth, elastic dough that releases easily from the bowl or your hands. Then cover with a clean cloth and let rest for about 5 minutes.
4. Meanwhile, grease the inside of a large bowl (you can reuse the previous one, well washed and dried) with a thin film of sunflower oil. Shape the dough into a ball and place it in the bowl, ensuring it is well coated all over. Cover with plastic wrap and let rise in a warm, draft-free place for 1 - 1½ hours or until doubled in size.
5. After this time, we degas the dough by pressing a finger into it until your finger reaches the bottom of the bowl, and let it relax for about 5 minutes before transferring it to the work surface.
6. Meanwhile, let's prepare a tray large, lining it with parchment paper and sprinkle the entire surface with cornmeal.
7. Next, we divide the dough into 4 equal portions with the help of a large, well-sharpened knife (we will never tear the dough with our hands) and form a ball with each of the portions. It is very useful here to have a kitchen scale so that all our muffins end up with the same dimensions.
8. Next, we place the dough balls on the tray we had prepared and sprinkle a little more corn flour over them again. We cover with plastic wrap, taking care not to press down on the dough (the wrap should be loose so that the muffins have room to grow) and let it rise for 1 more hour under the same conditions as during the first rise.
9. A little before this time is up, preheat the oven (electric, no fan) to 200ºC and place the rack in the middle position.
10. Likewise, we heat a griddle over medium heat until it's very hot. I've used this one from Le Creuset because, besides giving consistently impeccable results, you can also put it in the oven, which will be our next step.
11. We roast our muffins on the griddle for about 5-7 minutes on each side until nicely browned but without burning.
12. Next, we place the griddle with the muffins in the oven and bake for about 10-12 more minutes so they finish cooking properly on the inside.
13. We take them out of the oven and let them cool on a grid for at least about 30 minutes before filling or consuming.

Of the hollandaise sauce

1. We place a saucepan medium with water over low heat to have the water bath ready when we’re going to add the yolk mixture.
2. Meanwhile, in a bowl medium heat-resistant, preferably glass, we vigorously whisk the egg yolks together with the lemon juice until they double their initial volume and take on a visibly paler color.
3. Next, while continuing to stir, place the bowl with the yolks over a double boiler, making sure the bottom of the bowl never comes into contact with the water, and keep stirring for a few more minutes until the mixture starts to warm up.
4. Next, start adding the melted butter gradually, stirring briskly and continuously throughout the process, until the mixture emulsifies and begins to thicken. If it ends up too thick, you can always add some of the water from the double boiler, a teaspoon at a time, until you reach the desired consistency; that is, if you dip a spoon into the sauce and run your fingertip across the back, the line should remain clearly defined.
5. We then remove from the heat, season with salt and pepper to taste, and mix again.
6. Finally, place our hollandaise sauce in a separate container and immediately cover it with plastic wrap, making sure it’s in full contact with the surface of the sauce to prevent a dry skin from forming while we continue with the rest of the recipe. Set aside at room temperature.

Of the poached eggs

1. We fill with water up to about 10 cm a casserole or saucepan medium-sized, add a pinch of salt and bring to a gentle simmer (that is, without the water reaching a rolling boil).
2. We grease the egg poacher with a little olive oil and the help of a basting brush and we place the egg (without the shell) directly into its cavity.
3. We then add the vinegar or lemon juice to the water (this will help the egg white set better), submerge the egg poacher with the egg, and let it poach without touching it for about 3 ½ - 4 minutes, depending on how we prefer the yolk done.
4. Remove the egg poacher and, using a soup spoon, first carefully loosen the egg from the container. Then lift it out with the help of a second spoon and place it on a serving dish until needed.

Assembling the Eggs Benedict

1. We open the Muffins in half*, we lightly toast them on the cut side and spread generously with butter.
2. Next, place a slice of bacon (or cooked ham) on 4 of the halves, followed by a poached egg, and season with salt and pepper to taste.
3. Finally, we pour a generous amount of hollandaise sauce over the egg, season with a pinch of nutmeg or ground cayenne, and finish by garnishing with a bit of chopped chives.

According to tradition, there's nothing like a handful of wild asparagus on the griddle with a touch of salt to accompany this delicious dish. Even so, although the combination couldn't be more fitting, I'll leave this last detail up to your personal choice.

Chemex coffee maker, Tellier egg poacher, acacia wood T&G board, Le Creuset mug, Le Creuset jam jar and Le Creuset Butter Dish.

Notes

• *To maintain the fluffy texture of our muffins It’s better to split them with a fork, piercing around the edges instead of using a knife; that way the little holes and craters in the crumb stay open and the butter will soak in deeply.
• In addition to using them as a base for Eggs Benedict, muffins can be enjoyed with an endless array of options and combinations, both savory and sweet, each more irresistible than the last: butter and jam, lemon curd, cream cheese and smoked salmon, ham and cheese, spinach, feta cheese and sun-dried tomatoes and much more.
• To turn your eggs Benedict into another of the delights of the brunch, something a little less popular though no less exquisite, such as Eggs Florentine; you just need to replace the bacon or ham with sautéed spinach and a bit of chopped onion. Incredible all the same, don't you think?
• If poaching or lightly poaching the eggs the traditional way (without the egg poacher), the process is exactly the same, except that, to get the egg as compact as possible, we will stir the water with a spoon until a kind of whirlpool forms in the center, right where we will drop the egg as carefully as possible. Once it has set to the desired doneness, we will remove it with a turner spatula.

Maybe you’ve guessed that this is one of those recipes I have a real weakness for, which usually happens the moment you try it for the first time. I’m sure I’m not, and won’t be, the only one...

Warm regards,

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