The Pioneer Woman Tasty Kitchen
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Eggs Benedict

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Level: Intermediate

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Description

Who doesn’t want those runny, silky Benedict eggs? If you know how to make perfect Benedict eggs, you can call yourself a good cook. I can’t imagine a great brunch with my friends without eggs Benedict and I am quite picky about it.

Ingredients

  • FOR THE ENGLISH MUFFINS:
  • 12 ounces, weight All-purpose Flour
  • 1 Tablespoon Sugar
  • 1 package (7g Or 1/4 Oz. Packet) Active Dry Yeast
  • 1-½ ounce, weight Nonfat Dry Milk
  • 1 teaspoon Salt
  • 10 ounces, fluid Water
  • 1 Tablespoon Shortening
  • 8 teaspoons Rolled Quick Oats
  • FOR THE EGGS:
  • 4 quarts Water
  • ¼ cups White Vinegar
  • 1 teaspoon Salt
  • 8  Eggs
  • FOR THE HOLLANDAISE SAUCE:
  • 3  Egg Yolks
  • 1 Tablespoon Water
  • ¼ teaspoons Salt
  • ½ teaspoons Ground Cayenne, Divided
  • 8 ounces, weight Cold Unsalted Butter, Cut Into Cubes
  • 3 Tablespoons Freshly Squeezed Lemon Juice Strained, Divided
  • ¼ teaspoons Sugar

Preparation

For the English muffins:
Mix flour, sugar, yeast, nonfat dry milk and salt in a bowl. Slowly mix with a mixer.

Heat water and shortening in the microwave for approximately 2 minutes. Mix until shortening is melted. Add mixture to dry ingredients and mix on medium speed. Cover bowl with plastic wrap and refrigerate, preferably overnight.

After resting, remove dough from the fridge and mix on medium speed.

Place 8 biscuit rings on a half sheet pan and spray rings and pan with nonstick spray. Sprinkle oats in the bottom of each ring and, using an ice cream scoop, scoop dough into the rings, dividing dough equally among the rings. Cover with parchment paper and let sit in a warm place for about 60 minutes.

Heat oven to 400°F (200°C).

Leave parchment paper on the dough and put a second sheet pan on top of that. Bake for 20 minutes, and then remove the top half sheet pan. Continue to bake it until = muffins are lightly browned, about 5 to 10 minutes.

Remove muffins, still in the rings, to a cooling rack for around 10 minutes. Then slide a knife around the perimeter of the ring to release the muffin. Cool completely. Before serving, toast under broiler for a couple of minutes.

For the eggs:
Put 4 custard cups in a saute pan or. Add water, making sure there is enough to cover the cups by at least 1/4 inch. Add vinegar and salt to the water and heat just until water begins to boil, around 20 to 25 minutes.

Break the eggs, one at a time, into a custard cup. Do it slowly into each cups, timing them around10 seconds apart. Cook for 5 minutes each egg.

Serve immediately or remove eggs from cups and put in an ice bath to stop them from cooking.

For the Hollandaise sauce:
Whisk egg yolks, water, salt and half of the cayenne in a saucier for 1 minute.

Put the saucier over low heat and whisk quickly, moving pan on and off the heat around every 10 seconds. Add 1 piece of butter at a time, around every 30 seconds, while again continually whisking and moving the saucier. When half of the butter has been added, add 1 tablespoon lemon juice and then add remaining butter. After the last piece of butter has been added, add remaining lemon juice, remaining cayenne, and sugar. Whisk for a minute. Move immediately to a thermos to hold for up to 2 hours.

My favourite Benedict eggs are with some smoked salmon, but you can use also bacon or ham. For each serving, put 2 small dashes of Hollandaise sauce on a plate and set half of an English muffin on top of it. Then, put a small amount of salmon (ham or bacon) on top of each half and top with 1 poached egg and again drizzle with Hollandaise sauce.

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