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Eggs Benedict Recipe
Eggs Benedict have become a must-have for brunch! We have created the perfect eggs Benedict recipe so that you can enjoy this delicious dish from the comfort of your own home. For a proper homemade feel we are also sharing our homemade english muffins recipe.
What you'll need:
For the homemade English muffins:
- 9g active dry yeast or 18g fresh yeast
- 139g water
- 139g whole milk
- 480g bread flour
- 13g granulated sugar
- 6g fine sea salt
- 28g gently melted butter, or canola oil
For the eggs Benedict:
(Makes for 4 poached eggs)
- 7 Large eggs
- 4 parma ham slices
- 125g Butter
- 3 tablespoons of white vinegar
- 1/2 Lemon
- Optional:
- 1 avocado
- Cherry tomatos
Instructions for homemade English muffins:
- Pour 480g flour into a large bowl.
- In a smaller bowl or glass, place 139g of whole milk and 139g of warm water. Mix in 9g of active dry yeast into the bowl.
- Melt 28g of butter, you can do this is a microwave.
- Pour 6g of fine sea salt and 13g of granulated sugar into the flour. Mix throughly using your hands.
- Add the milk mixture to the flour and stir and bring together until you form a dough.
- Pour in the melted butter to the dough and continue mixing it until it absorbs it.
- Leave to raise covered for 1 hour.
- Using a rolling pin, roll out your dough and cut into circular pieces. We used a circular cutter with a diameter of 9cm, but you can make these as big or as small as you like. Any scraps can be re-rolled and made into another muffin.
- Once in-shape, cover with cling-film and leave to raise for 30-45 minutes until the dough circles have puffed a little bit.
- To cook, grease a non-stick frying pan and set to a medium to low heat.
- Use a spatula to transfer the muffin and leave at least 2cm between muffins.
- Cook for around 5 minutes on each side.
Instructions for eggs Benedict:
- Pour water in a deep saucepan and add 3 tablespoons of white vinegar, simmer at a low heat.
- For the hollandaise sauce, melt 125g of butter. On a plate or bowl that fits over the saucepan with simmering water, place 3 egg yolks.
- Using a sharp knife, slice a lemon in half and squeeze 1/2 of its juice on the egg yolks.
- Place your bowl/ plate on top of your saucepan with simmering water and whisk until pale and thick. Season with salt and pepper.
- Slowly whisk the melted butter bit by bit until you reach a creamy hollandaise consistency. Remove from heat.
- For the poached eggs, bring your saucepan with water and vinegar to boil. Break an egg into a coffee mug and slowly drop it into the boiling water.
- Cook for 2-3 minutes and remove it with a slotted spoon or spatula. Do the same thing for the other eggs.
- In the meantime, put the parma ham slices onto a baking sheet and bake in the oven until crispy. You should also bake your cherry tomatoes in a baking dish at this point.
- Optional: cut your avocado into thin slices and reheat your hollandaise sauce.
- Toast your English muffins and slice them in half.
- To plate: place a slice of parma ham over each muffin slice, then add your poached egg and pour some hollandaise sauce over them. Add your avocado slices and warm cherry tomatoes and enjoy!
