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Waldorf Astoria's Famous Eggs Benedict


English Muffins

  • 8 tsp Dry Yeast
  • 1 cup Lukewarm Water
  • 5 cup Buttermilk
  • 10 ½ cup Patent Flour
  • 2/3 cup Granulated Sugar
  • 2 ½ cup Kosher Salt
  • 1 ½ cup Butter
  • Vegetable Oil Spray as needed
  • Corn Meal as needed

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
  • Salt to taste
  • Juice of ½ lemon


English Muffins

  • In a mixing bowl, fitted with dough hook attachment, combine the dry yeast with the lukewarm water and stir until fully dissolved.
  • Warm up buttermilk so it won’t be chilled and add to yeast mixture.
  • Add all the dry ingredients to the yeast slurry and begin to mix on medium speed until all is combined, 3-4 min.
  • Gradually add the room temperature butter and continue to mix on medium speed for 7-8 min or until the dough begins to slowly adhere to the hook. It will be loose and tacky to the touch.
  • Spray a bowl with the vegetable spray and place the dough inside of this bowl so it can proof.
  • After dough has properly proofed, punch it down and keep in the refrigerator to chill and to make it easier for handling.
  • Roll dough out to 2cm thickness and cut with a round cutter to desired size.
  • Pat both sides onto a thinly layered surface of corn meal and place onto a sheet pan.
  • Allow to proof until tender
  • Bake at 350F for 10 min.
  • After 10 min. carefully flip each English Muffin over and continue to bake for an additional 10 min. at 325F or until done golden in color.

Hollandaise Sauce

  • In a shallow pan reduce vinegar with shallots and peppercorns until almost dry
  • Combine egg yolks and water in a double boiler, cook while continually whisking in a figure eight motion to incorporate air until mixture reaches the ribbon stage.
  • Remove from heat and add clarified butter slowly while emulsifying with a whisk.
  • Add lemon juice, shallot reduction and salt to taste, strain and serve

To Serve

  • Poach an egg and serve on warm english muffins with Hollandaise sauce and bacon, if desired.