Quarantining in the Kitchen: Eggs Benedict ( English Muffin, Poached eggs and Hollandaise)

I hope everyone is safe and staying indoors. My profile and all the other platforms are filled with the kitchen stories. Each one of you is doing a great job and we might just see a lot of career switches post lock down.

For the eggs benedict well be making English muffin, poached eggs and the hollandaise from scratch. I’ll post the components seperately so that it’ll be easier. Hollandaise works well with some butter sauteed asparagus, you can have plain poached eggs and toast for breakfast etc.

Lets get started. #Hyderabadfoodblogger #recipe #hyderabadfoodexplorer

English Muffin:

English muffin , its a yeast leavened bread which is flat and horizontally cut, buttered and toasted. Can be used for savory and sweet toppings.

Ingredients:

  • Refined flour (maida):   250 gms
  • Salt:                                    4 gms
  • Instant yeast:                    4 gms
  • Sugar:                                 3 gms
  • Water:                               155 to 170 ml
  • Butter unsalted:              15 gms (its okay if you have salted butter, you can use that)
  • Polenta:                             50 gms (optional)

Mise – en- place ( Pre preparation):

  1. Scale and collect all the ingredients.
  2. Grease the baking tray ( apply a little oil to the baking tray)
  3. Preheat the oven to 200 C

Method:

  1. Make a bay with flour and add your dry ingredients ( yeast, sugar, salt), start mixing the ingredients.
  2. Once mixed make a well in the center and add upto 90% of the water and make a dough, add the remaining water only if its required.
  3. Knead the dough vigorously until gluten is formed, check for it with the help of window pane test.( Take a small ball of the dough and stretch it, check if you can get a translucent thin dough film without tearing.)
  4. Once its done mix your butter, you’ll end up with a soft dough. Rest the dough for fermentation, cover it with a damp duster. Fermentation will take upto 45 mins.
  5. Then knockback your dough or punch it to release all the gas pockets. Now roll it to a thin ( 5 to 6 mm thickness) sheet. Cut it with a round cutter (3 inch diameter) or the required size. You can use any lid of the required size if you don’t have a cutter and dust some polenta.
  6. Keep them for prooving, proof for about 20 mins. Once prooved place them on the baking tray , place another empty tray on them and bake at 200 C for the first 5 to 7 mins, this will make sure the english muffins stay flat. Remove the tray and bake for another 18 mins.
  7. Once baked, allow them to cool. Serve as required.

Any queries, feel free to you drop a message on Instagram: Hyderabadfoodexplorer 

Poached eggs:

Ingredients:

  • Fresh eggs (high quality) : as required
  • Vinegar: 10 to 15 ml
  • Salt and pepper

The reason why we are using vinegar is because it’ll help the egg white get a little firmer, you can avoid that as well if you wish to have a softer version.

Method:

  1. Take a stock pot, fill it up with 80% water, a deeper pot will give you better results. Add your vinegar to it.
  2. Make sure you don’t boil the water ,also not simmering. Poaching is done at at 71 to 82 C. Once you see tiny bubbles forming that is when you know its at a decent temperature.
  3. Crack your egg in a small bowl first, keep it aside. Swirl the water in the pot, Drop the egg and allow it to swirl , this will help the egg white wrap around the yolk.
  4. Poach it for like 3 minutes and then take it out using a perforated laddle. If the water starts simmering just switch the flame off for a bit.
  5. Sprinkle some salt and pepper and you are good to go along with a buttered toast.

Any queries, feel free to you drop a message on Instagram: Hyderabadfoodexplorer 

Hollandaise:

Ingredients:

  • Melted butter : 200 ml
  • Egg yolks: 2 nos
  • Lemon juice/ vinegar: 20 ml
  • Salt and pepper

Method:

  1. Take the egg yolk in a vessel (kadai in this case) which is put on a double boiler. ( place a pot with water to simmer, over this place another vessel, like a kadai).
  2. Start whisking it with the addition of lemon juice, make sure you whisk it in a single direction. Make sure you take the vessel ( kadai) out from the double boiler and whisk to ensure the eggs don’t get curdled and cooked. Just make sure its warm and not hot.
  3. Once it gets thickened start whisking in your clarified butter, little at a time and whisk in the same direction until its emulsified.
  4. Keep whisking until the entire butter is incorporated into the egg yolks. Add salt and pepper as required.

Note: You can add a vinegar and peppercorn reduction along with the lemon juice in the beginning.

Any queries, feel free to you drop a message on Instagram: Hyderabadfoodexplorer 

Now its the Assembly part.

Cut the English muffin horizontally , butter it and toast it. For a benedict you’ll need ham, for eggs royale you’ll need smoked salmon and blanched spinach for eggs Florentine.

Place the buttered english muffin on a plate, then place your ham slices on it. Top it with a poached egg and a generous amount of hollandaise. garnish it with some chives. Instead of ham , you can use smoked salmon or blanched spinach as mentioned above.

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