Eggs Benedict
English Muffins
1 ½
cups all-purpose flour
3 Tbsp. nonfat dry milk
1 tablespoon sugar
1 envelope active dry yeast
1 teaspoon kosher salt
1 ¼ cup water
1 tablespoon shortening
Nonstick spray
8 teaspoons rolled quick oats
3 Tbsp. nonfat dry milk
1 tablespoon sugar
1 envelope active dry yeast
1 teaspoon kosher salt
1 ¼ cup water
1 tablespoon shortening
Nonstick spray
8 teaspoons rolled quick oats
Special
Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms
removed or 8 English muffin rings
Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.
Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.
Heat the oven to 400 degrees F.
Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins are lightly browned, about 5 to 10 minutes.
Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.
Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.
Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.
Heat the oven to 400 degrees F.
Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins are lightly browned, about 5 to 10 minutes.
Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.
Poached Eggs:
4 quarts water
1/4 cup white vinegar
1 teaspoon kosher salt
8 large eggs
4 quarts water
1/4 cup white vinegar
1 teaspoon kosher salt
8 large eggs
Fill a pot with water. Add the vinegar and salt to the water
and put the pan over high heat. Heat just until the water begins to boil, 20 to
25 minutes.
Break the eggs, 1 at a time, into a cup or ladle. Pour the eggs slowly into the pot timing them about 10 seconds apart. Cook for 5 minutes each.
Serve immediately or remove eggs from pot and transfer to an ice bath to stop cooking.
Break the eggs, 1 at a time, into a cup or ladle. Pour the eggs slowly into the pot timing them about 10 seconds apart. Cook for 5 minutes each.
Serve immediately or remove eggs from pot and transfer to an ice bath to stop cooking.
To
reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to
2 minutes or until warmed through.
Hollandaise Sauce:
3 large egg yolks
1 tablespoon water
1/4 teaspoon kosher salt
1/2 teaspoon ground cayenne, divided
3 to 4 tablespoons freshly squeezed lemon juice strained, divided
1 cup cold unsalted butter, cut into tablespoon-size pieces
1/4 teaspoon sugar
3 large egg yolks
1 tablespoon water
1/4 teaspoon kosher salt
1/2 teaspoon ground cayenne, divided
3 to 4 tablespoons freshly squeezed lemon juice strained, divided
1 cup cold unsalted butter, cut into tablespoon-size pieces
1/4 teaspoon sugar
Whisk
together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2
quart saucier for 1 minute.
Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, for approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, for approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
To build Eggs Benedict:
Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.
Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.
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