Eggs Benedict is a brunch staple, but the classic way to make hollandaise is too fussy most mornings. Check out my quicker version. Start speaking a new language in 3 weeks with Babbel 🎉 Get up to 60% off your subscription ➡️here https://go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-sept-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..brianlagerstrom..USA..YouTube
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— RECIPE —
ENGLISH MUFFINS
▪140g or 1/2c warm water (86F/30C)
▪4g or about 1.5tsp instant yeast
▪100g or 3/4c poolish or sourdough starter (poolish method below)
▪15g or 1Tbsp olive oil
▪250g or 1 1/2c all purpose flour
▪5g or 3/4tsp salt
▪Corn meal
▪100g/.5c ghee (clarified butter)
Add water, yeast, poolish, olive oil, flour, and salt to bowl of stand mixer with and mix on high with dough hook for 5 minutes. Transfer dough to a bowl, round into a ball, cover, and let sit at room temp for 90 mins.
Divide dough into 6 85g pieces. Shape each piece into a ball by degassing, folding in the sides 2-3x, flipping onto folds, then rolling into a ball. Coat top and bottom in cornmeal. When all 6 have been cornmealed, cover and proof at room temp for 45-60min.
Add ghee to pan over medium to med-high. When melted and preheated, add in English muffins. Cook on side one for 60-90 seconds or until golden. Fry on the second side for another 60-90 seconds. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 15 mins.
See Breakfast Sandwich video for more detailed instruction on how to make english muffins: https://youtu.be/Z55zwFhByyE
POOLISH
50g or 1/4c warm water
Pinch of instant yeast
50g or 1/3c + 1Tbsp all purpose flour
Mix ingredients, cover, and ferment overnight (9-12 hours)
—
HOLLANDAISE (the faster way)
▪140g/10Tbsp butter
▪3 egg yolks
▪15g lemon juice (or ½ lemon)
▪3g or 1 heaping tsp salt
▪Very small pinch cayenne
▪15g or 1Tbsp worcestershire
▪10g or 3/4Tbsp dijon mustard
▪25g or 1.75Tbsp water
Add butter to small sauce pan over medium to melt. Temp should be at 175F/80C.
Add egg yolks, lemon juice, salt, cayenne, worch, and dijon to a blender and spin until combined. Slowly stream in 175F/80C butter over the course of 45-60 seconds. Sauce should be very thick so add the 25g water and spin again for about 45 more seconds. Depending on your blender, the temp of the sauce should be at about 130F/55C. Cover and hold over the lowest heat until ready to serve.
POACHED EGGS
water
1 Tbsp/1 cap full white distilled vinegar
Eggs – one for each muffin half
Fill shallow pan with water and bring to a simmer. Reduce heat to keep poaching water should be at 185F/85C. Add vinegar to poaching water. Slowly drop contents of each egg into water, leaving plenty of space around each. I like to crack each egg into it’s own small container before dropping them in the water. Allow to cook for about 2mins. Check eggs. Yolk should be soft and runny, but not raw. Poach for an additional 30 seconds or so if needed. Gently transfer to a towel with a slotted spoon.
—
BUILDING THE EGGS BENNY
▪Canadian bacon or smoked ham
▪English muffin, halved
▪Butter
▪Hollandaise, warmed
▪Chives, minced
Heat round pieces of ham or canadian bacon in a skillet over high until lightly crisped and browned on each side (about 45-60 sec per side)
Split english muffin and toast. Spread with butter on each piece. Top with 4 crisped pieces of ham/canadian bacon. Top each side with 1 poached egg and generous spoonful of hollandaise. Garlish with minced chives.
—
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CHAPTERS
0:00 Intro
0:14 Making english muffins
2:35 Hollandaise
5:04 Poaching eggs (without a vortex!)
6:29 Learning a new language with Babbel (ad)
7:37 Finishing the eggs
8:04 Sizzling up the meat
9:05 Putting it all together
10:12: Let’s eat this thing
#eggsbenedict #hollandaise #brunch
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26 Comments
Hey Bri. I would like to eat breakfast at a casual 8:30am on a Sunday. By my calculations, when you say "a little bit labour intensive" I worked out I'd need to get started by 4:45 to plate this baby up. Of course I haven't allowed for any cleaning up. These things better taste fucking amazing !!!! Ain't no body got time for dat.
Fuck me up with that thumbnail benny
Trying to explain to my fiancé that this is the coolest food Chanel on you tube just as Bri goes “you’re the king of brunch now, dog”
So yeah it went well
In Canada we do not have Canadian Bacon. That is apparently an American thing and not ours. When you mention Canadian Bacon up here we all know that you mean Back Back also called Peameal Bacon.
So…if I want to make this for a 9am breakfast I have to get up at 5am? Hard pass.
Hey Bri, Canadian bacon, or back bacon as it's also called, is similar to sliced ham but different in its own way. It is thicker and "meatier" than a slice of deli ham. More like a mini pork steak. It's also coated in cornmeal on the outside. Love the videos! Especially the bread-making skills you have.
THANK YOU SO MUCH ! This is OUTSTANDING Mr. Langerstrom !
Ruined with shitty ham!
Andy from Canada 😂 🇨🇦
What if you don’t have corn meal?
Loooooved your recipe!
Thanks a lot
Eggs benny is our weekend treat. I use smoked salmon on mine and streaky bacon with a little baby spinach for color. Also I usually make garlic bread from a nice bread I buy at the vege shop to put them on. But I want to try this for a change now 🙂 and the sauce looks way nicer and easier to make than I thought
Make your own Canadian bacon – it's easy. Brine a pork loin for five or six days, take it out, dry in the fridge for a day, and you're done! Slice and flash fry [or it can dry out]. That's original Canadian bacon – brined but not smoked.
Ham and Canadian bacon are two different things. Ham comes from the leg of the pig, and Canadian bacon is from the loin. Or that's how it's here in Canada. Cheers!
There is nothing like the real thing of course and it's well worth the effort if you have the time on a weekend and especially if you're cooking for 4 or 6. But this morning I'm cooking just for me and I'm in a hurry so I make Redneck Benedict. I toast a split store bought English muffin while I'm frying two sausage patties. The patties go on the muffin half pieces and I place them under my warming lamp while I carefully fry two eggs over-easy in the same skillet. I turn off the heat and then place the eggs on top of the sausage while I pour some pretty darn good bottled Hollandaise sauce (I source from a high end snooty grocery store) directly into the skillet for a few seconds to warm up. The sauce goes over the eggs, topped with a sprinkle of smoked paprika (easier than running out to my garden to gather chives and then chop them, although that is a possibility). No, it's not eggs Benedict, but it's very quick, easy clean up, and it's way better than a coke and a power bar.
Dude….this mf'ing recipe and your instruction got me a job offer, no joke!!! So so so delicious!!!! My gf had an interesting idea…I tend to make a titanic mess in the kitchen while cooking, especially when I'm entertaining folks. Would it be silly to request a video where you talk about work flow when cooking big meals for many people? My restaurant kitchen time doesn't extend past the McDonalds I worked at in 2000, so I certainly would benefit from some workflow tips and tricks.
Looks good, except over done eggs, and lack of bacon, and why do in that order?
Ain't nobody got time for that!
You can't get Jones Canadian bacon? Where are you?
There used to be a great place in D.C. called The American Cafe. Their "Eggs American Cafe" was like an Eggs Benedict, but they based it on a croissant and added occasional asparagus, etc. yummmm
I never liked the storebought English muffins but yours make me crave it
You are a great inspiration for new bakers! You could make that dough into a great pan pizza if you wanted to split the batch!
WOW!
What is with the vinegar in the water for poached eggs? I was on a cruise where during breakfast there was a large pan full of poached eggs. The eggs smelled of vinegar. There is a better way, no vinegar. Put the eggs in a fine mesh strainer and drain off the watery part of the egg white that causes that mess in the pan and ugly poached eggs that are so ugly you want to cover them up with hollandaise sauce. Drop the drained eggs in the hot water just like you did. Perfect every time, no vinegar, no vortex.
no tomato slices? no asparagus side with extra sauce?
nerd me has a question: the "heat" from the blades is actually cavitation, right? I was reflecting on this the other day.
Restaurant quality eggs Benny has powdered hollandaise sauce