How To Make Eggs Benedict | From Scratch Recipes

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.

Pour 200 mL of milk into a saucepan and add 20 g of butter.

Place the pan over low heat until the butter melts and the milk is lukewarm.

In a mixing bowl, add 270 g of bread flour and make a well in the center.

Place 3.5 g of dried yeast on one side of the well and 3 g of salt on the other side.

Pour the milk and butter mixture into the center and mix to form a dough.

Dust the workbench with flour and knead the dough until smooth, adding more flour if it feels too wet.

Roll the dough into a ball and place it back in the bowl, cover with a damp cloth, and leave to rise for 1 hour.

After 1 hour, divide the dough into seven equal pieces, aiming for 70 g each.

Roll each piece into a ball and place them on a baking sheet sprinkled with semolina.

Press each dough ball down with your hand and cover with a damp cloth, letting them rise for 1 to 1.5 hours.

Heat a frying pan over medium-low heat and cook the muffins for 7-8 minutes on each side until golden brown.

Place the cooked muffins on a cooling rack to cool completely before cutting into them.

To make the hollandaise sauce, place 150 mL of white wine vinegar in a saucepan with one sliced banana shallot, thyme, and black peppercorns.

Bring the mixture to a boil and reduce it until half the liquid remains, then strain out the solids and let the reduction cool.

In a heatproof bowl, whisk together 2 egg yolks and 1 tablespoon of the hollandaise reduction.

Place the bowl over a saucepan of simmering water and whisk until the mixture doubles in size and thickens.

Gradually add 200 g of melted butter while whisking until emulsified, adding warm water if the sauce gets too thick.

Season the sauce with salt and the juice of half a lemon, adjusting to taste.

For poached eggs, bring a large saucepan of water to a rolling boil and add a splash of white wine vinegar.

Crack the eggs into ramekins, then reduce the heat to a gentle simmer and add the eggs to the water, setting a 3-minute timer.

After 3 minutes, remove the eggs and place them on a plate lined with kitchen towel to absorb excess water, seasoning with salt and black pepper.

To serve, cut the English muffins in half and place them on a plate, adding 1-2 slices of Parma ham on each half.

Top with the poached eggs and drizzle with hollandaise sauce, finishing with crispy streaky bacon.

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