Eggs Benedict and the Secret to Quicker Better Hollandaise

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is nutritious, while mayonnaise is a budget-friendly alternative.

Combine 140 grams of warm water with 4 grams of instant yeast and 100 grams of overnight ripened polish or sourdough starter.

The night before, combine 50 grams of warm water, a small pinch of instant yeast, and 50 grams of all-purpose flour, stir, and ferment covered overnight.

Add 15 grams of olive oil, 250 grams of all-purpose flour, and 5 grams of salt to the pre-fermented mixture.

Mix on high speed for six minutes with a dough hook.

Flip the dough into a bowl, round it, cover it, and let it ferment for 90 minutes.

After 90 minutes, flip the dough out onto a cutting board and divide it into roughly six 85-gram pieces.

Shape each piece into a tight ball by degassing and folding in the sides, then roll to create tension.

Coat the shaped dough balls in medium grind cornmeal and proof them for 45 to 60 minutes under a sheet tray.

Heat half a cup of clarified butter or ghee in a hot 12-inch pan until shimmering.

Fry three of the English muffins for 60 to 90 seconds on one side until golden brown, then flip and fry for another 60 to 90 seconds.

Transfer all six muffins to a wire rack sheet tray and bake in a 350°F oven for 15 minutes.

For the hollandaise, melt 140 grams of butter in a saucepan over medium heat.

In a blender, combine three large egg yolks, the juice of half a lemon, 3 grams of salt, and a pinch of cayenne pepper.

Add 15 grams of Worcestershire sauce and 10 grams of Dijon mustard to the blender.

Stream in the melted butter into the blender while it runs for 45 to 60 seconds until emulsified.

Add 25 grams of water to thin the sauce and blend again until warm, checking for a temperature of 130°F.

In a deep saute pan, bring water to a simmer and add 1 tablespoon of white distilled vinegar.

Crack two eggs into small containers for control, then gently add them to the simmering water.

Poach the eggs for at least two minutes without touching them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens