Description

Experience the luxury of the Waldorf Astoria with this famous Eggs Benedict recipe, featuring homemade English muffins and a rich Hollandaise sauce.

Ingredients

Units

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