Eggs Benedict

Name: Eggs Benedict
Prep time: 13 h 55 min
Cook time: 13 h 55 min
Total time: 13 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 envelope active dry yeast; 8 slices Canadian bacon, julienned; 3 larges egg yolks; 8 larges eggs; 340 grams all-purpose flour; 1 teaspoons ground cayenne, divided; 0 teaspoons kosher salt; 1 teaspoon kosher salt; 3 Tbsps freshly squeezed lemon juice strained, divided; 43 grams nonfat dry milk; 8 teaspoons rolled quick oats; 1 Tbsp shortening; 0 teaspoons sugar; 1 Tbsp sugar; 227 grams cold unsalted butter, cut into tablespoon-size pieces; 1 Tbsp water; 4 liters water; 283 grams water; 59 milliliters white vinegar

You can never have too many morn meal recipes, so give Eggs Benedict a try. This recipe serves 8. One serving contains 534 calories, 18g of protein, and 33g of fat. Head to the store and pick up active yeast, kosher salt, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 13 hours and 55 minutes.

Instructions

Watch how to make this recipe.

Special equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings

Ingredients you will need

English Muffin

Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.

Ingredients you will need

Nonfat Dry Milk Powder

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Shortening

Water

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.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.

Ingredients you will need

Dough

Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ice Cream

Dough

Oats

Equipment you will use

Ice Cream Scoop

Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.

Ingredients you will need

Oats

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Leave the parchment in place and set a second sheet pan on top.

Equipment you will use

Frying Pan

Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

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.

Ingredients you will need

Toast

Equipment you will use

Wire Rack

Broiler

Knife

Frying Pan

Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau.

Ingredients you will need

Custard

Equipment you will use

Frying Pan

Add 4 quarts of water or enough to cover the cups by at least 1/4-inch.

Ingredients you will need

Water

Add the vinegar and salt to the water and put the pan over high heat.

Ingredients you will need

Vinegar

Water

Salt

Equipment you will use

Frying Pan

Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle.

Ingredients you will need

Custard

Water

Egg

Equipment you will use

Ladle

Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.

Ingredients you will need

Egg

Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath.

Ingredients you will need

Egg

Ice

To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through.

Ingredients you will need

Water

Egg

Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.

Ingredients you will need

Egg Yolk

Ground Cayenne Pepper

Water

Salt

Equipment you will use

Whisk

Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes.

Equipment you will use

Kitchen Thermometer

Whisk

Frying Pan

Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice.

Ingredients you will need

Lemon Juice

Butter

Equipment you will use

Whisk

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 and maintaining 120 to 130 degrees F. 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.

Ingredients you will need

Lemon Juice

Ground Cayenne Pepper

Butter

Sugar

Equipment you will use

Whisk

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.

Ingredients you will need

Lemon Juice

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.

Ingredients you will need

Canadian Bacon

Bacon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Canadian Bacon

English Muffin

Hollandaise Sauce