Eggs Benedict

By jrichmond4

Ingredients

• For the English Muffins (Adapted from a recipe by Michael Ruhlman):
• 1 stick butter
• 1 1/2 teaspoons sugar
• 8 ounces milk
• 1/2 package active dry yeast (3/4 teaspoon)
• 1 large egg, beaten
• 8 ounces all-purpose flour (about two fluffed cups)
• 3/4 teaspoon kosher salt
• 1 teaspoon baking powder dissolved in 1 1/2 teaspoons of water
• Cornmeal, for dusting
• For the Hollandaise Sauce:
• 3 egg yolks
• 1 tablespoon dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 sticks of butter, melted
• Salt, pepper, and cayenne pepper, to taste
• Putting it Together:
• 4 large eggs
• Splash of white vinegar
• 4 slices thick-sliced uncured ham
• 2 tablespoons chopped chives

Details

Servings 4
Adapted from fromaway.com

Preparation

Step 1

For the English Muffins:
1.In a small saucepan over medium heat, combine butter and sugar, stirring to dissolve. Add the milk, stir it until just barely warm, about 20-30 seconds. Remove from heat, and stir in yeast and egg.
2.In a mixing bowl, combine flour and salt. Add the milk mixture, and stir until well combined. Cover with a dishtowel and set aside for 1 1/2 hours.
3.Heat a griddle over low heat. Butter muffin rings, if you are using them. Stir the dissolved baking powder into the batter, and sprinkly the skillet with corn meal. Scoop 1/4 cup portions onto the griddle, either free-form or in rings. Cook for about seven minutes, being careful not to burn. Flip them, and press lightly to flatten muffin. Continue cooking until done, about 7-10 more minutes. If muffins begin to burn without cooking through, finish in a single layer on a baking sheet in a 375 degree oven.
4.Allow muffins to rest for at least 10 minutes.

For the Hollandaise Sauce:
1.Fill a small saucepan with 2 inches of water, and place over medium heat. When water simmers, reduce heat to maintain gentle simmer, and place a small metal or heat-safe glass on top of the pan, as a double-boiler. Add egg yolks, mustard, and lemon juice, and whisk until combined.
2.In a slow, steady stream, pour melted butter into egg yolks, whisking constantly. Using a candy thermometer, make sure egg yolks reach 140 degrees, then remove from heat. Keep whisking until sauce thickens, about three minutes more. Season to taste with salt, pepper, and cayenne. Finished sauce can be kept warm in a thermos, insulated coffee cup, or over very low heat, until ready to assemble.

Putting it Together:
1.For each plate, split each English Muffin with a fork and toast until lightly browned. Place both muffin halves on each plate.
2.Add ham to skillet over medium-high heat, and warm until slightly browned. Remove each slice and place on an English muffin half.
3.Crack an egg into small dish, and set aside. Fill a small saucepan halfway with water, and add a splash of white vinegar. Heat water over medium heat until millions of bubbles appear; the point just before the water starts to simmer. Reduce heat to low and, holding the edge of the small bowl with the egg as closely as possible to the nearly-simmering water, slip the egg into the water. Adjust heat as needed to keep water from boiling or simmering vigorously. Cook until yolks are just set, about four minutes, and remove with slotted spoon. Place egg on top of ham, on top of one half of the English muffin.
4.For each plate, ladle 1-2 tablespoons of the Hollandaise sauce over the assembled Benedict. Top with freshly cracked pepper, a sprinkle of chives, and serve with the other half of the English muffin.