Winter is a time of eating, spending time with family and of course going crazy in the kitchen with hearty recipes. For a great winter brunch, try the Waldorf’s famous eggs Benedict.
By Michelle Tchea
Honest Cooking loves new twists on classics like this Korean Tartare or dare we say it…the cronut – for all our buttery and sugary cravings, we even love, love, love the Cheesy vegemite scroll! 
But sometimes you really can’t go pass an old classic in the kitchen – especially if you’re going to please a crowd in a tiny New York Kitchen! If you’re lucky enough to live in the Big Apple – you really must pop into the iconic Waldorf Astoria Hotel for the beautiful Christmas decorations and enjoy the deliciously scrumptious Sunday Brunch.
But for those of you who live abroad, here is the Waldorf Astoria’s famous recipe for Eggs Benedict. Now this recipe is intense – everything is made from scratch, as expected, but you can be lazy and grab a bag of English Muffins from your favourite artisan bakery – just don’t skimp on the homemade Hollandaise Sauce – it’s a MUST!
Bon Appetit!
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Waldorf Astoria’s Famous Eggs Benedict
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Experience the luxury of the Waldorf Astoria with this famous Eggs Benedict recipe, featuring homemade English muffins and a rich Hollandaise sauce.
Ingredients
- 8 English Muffins
- 8 tsp Dry Yeast
- 1 cup Lukewarm Water
- 5 cups Buttermilk
- 10 1/2 cups Patent Flour
- 2/3 cup Granulated Sugar
- 2 1/2 tbsp Kosher Salt
- 1 1/2 cups Butter
- Vegetable Oil Spray (as needed)
- Corn Meal (as needed)
- 8 Eggs
- 8 slices Canadian Bacon
For the Hollandaise Sauce
- 4 Egg Yolks
- 1 tbsp Lemon Juice
- 1/2 cup Unsalted Butter, melted
- Pinch of Cayenne Pepper
- Pinch of Salt
Instructions
- To make the English Muffins: In a mixing bowl fitted with a dough hook attachment, combine the dry yeast with lukewarm water and stir until fully dissolved. Warm up the buttermilk so it is not chilled and add to the yeast mixture.
- Add the patent flour, granulated sugar, and kosher salt to the bowl. Mix on low speed until a dough forms, then increase to medium speed and knead for about 5 minutes until the dough is smooth and elastic.
- Cover the dough and let it rise in a warm place until it doubles in size, about 1 hour.
- Preheat a griddle or large skillet over medium heat and spray with vegetable oil. Dust the surface with cornmeal.
- Divide the dough into 8 equal pieces, shape each into a round, and place on the griddle. Cook for about 7-10 minutes on each side until golden brown and cooked through. Set aside.
- To make the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan of simmering water (double boiler method), making sure the water does not touch the bottom of the bowl. Continue whisking rapidly.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is thickened and smooth. Remove from heat and season with cayenne pepper and salt. Keep warm.
- To poach the eggs: Fill a large saucepan with water and bring to a gentle simmer. Add a splash of vinegar.
- Crack each egg into a small cup, then gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- To assemble: Toast the English muffins and place a slice of Canadian bacon on each half. Top with a poached egg and drizzle generously with Hollandaise sauce. Serve immediately.
Notes
For a shortcut, you can use store-bought English muffins, but homemade ones are worth the effort. The Hollandaise sauce is essential for the authentic taste. Serve immediately for the best texture and flavor. Poach eggs just before serving to ensure they are warm and perfectly cooked.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 22
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
- Cholesterol: 250
Frequently Asked Questions
What type of English Muffins should I use for the Waldorf Astoria’s Eggs Benedict?
You can use any quality English Muffins, but it’s recommended to grab a bag from your favorite artisan bakery for the best flavor and texture.
How do I ensure my homemade Hollandaise Sauce turns out properly?
To achieve a smooth and creamy Hollandaise Sauce, make sure to whisk continuously while slowly adding the melted butter, and keep the heat low to prevent it from curdling.
Can I substitute any ingredients in the recipe for Eggs Benedict?
While the recipe is traditional, you can substitute poached eggs with soft scrambled eggs if you prefer, but be sure to keep the homemade Hollandaise Sauce as it’s essential to the dish.
Great post!! Will have to make these!
Kisses from http://poshnessary.com ?