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
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 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
- 2 tbsp White Wine Vinegar
- 1 Shallot (chopped fine)
- 8 Cracked Black Peppercorns
- 3 Egg Yolks
- 3 tbsp Water
- 8 oz Clarified Butter
- Juice of 1/2 lemon
- Salt to taste
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 the buttermilk so it is not chilled and add to the yeast mixture.
- Add the patent flour, granulated sugar, and kosher salt to the yeast mixture and mix on medium speed until combined, 3-4 minutes.
- Gradually add the room-temperature butter and continue mixing on medium speed for 7-8 minutes, or until the dough begins to slowly adhere to the hook. It will still be loose and tacky to the touch.
- Spray a bowl with vegetable oil spray, place the dough inside, and let it proof.
- Once proofed, punch the dough down and refrigerate to chill and make it easier to handle.
- Roll the dough out to 2cm thickness and cut into rounds with a round cutter.
- Pat both sides of each round in a thin layer of corn meal and place on a sheet pan. Let proof until tender.
- Bake at 350F for 10 minutes, then carefully flip each muffin and bake for another 10 minutes at 325F, or until golden and cooked through.
- To make the Hollandaise Sauce: In a shallow pan, reduce the white wine vinegar with the shallot and peppercorns until almost dry.
- Combine the egg yolks and water in a heatproof bowl set over a pan of simmering water (double boiler). Whisk continually in a figure-eight motion to incorporate air, until the mixture reaches the ribbon stage.
- Remove from heat and slowly whisk in the clarified butter until fully emulsified.
- Whisk in the lemon juice, the shallot reduction, and salt to taste. Strain and 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.
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Great post!! Will have to make these!
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