Inactive time: 13 hours
Cook time: 25 mins
Total time: 13 hours 55 minutes
Yield: 8 muffins
- Eggs Benedict (Yeast Based) with Foundation Platform- recipe follows
- 8 pieces of Canadian bacon
- Poached Eggs (recipe follows)
- Hollandaisesauce (recipe follows)
Eggs Benedict- Yeast Based with foundation platform:
- 12 ounces of all-purpose flour
- 1 ½ ounce dry milk (nonfat)
- 1 tablespoon of sugar
- 1 envelope of active dry yeast
- 1 teaspoon salt
- 1 tablespoon shortening
- Nonstick spray
- 8 teaspoons of quick oats (rolled)
- ¼ cup of white vinegar
- 1 teaspoon salt
- 8 eggs (large)
- 4 quarts water
Hollandaise Sauce for Eggs Benedict:
- 3 egg yolks (large)
- 1 tablespoon of water
- ¼ teaspoon of salt
- ½ teaspoon of ground cayenne (divided)
- 3-4 tablespoon of lemon juice (freshly squeezed-divided)
- 8 ounces cold butter (unsalted)- cut in tablespoon sizes
- ¼ teaspoon of sugar
8 cans with removable tops and bottoms (2-inch-tall by 3 ¾ inch diameter) / muffin rings
Method of Making Eggs Benedict:
- Combine the flour, sugar, yeast, dry milk (nonfat) and salt in the stand mixer bowl. Mix it for 12-15 seconds by use of the paddle attachment.
- Pour water in microwavable container and shortening, heat to 120-130 degrees, for 2 minutes. Stir to ensure the shortening is melted thoroughly. Add water mixture to ingredients which are dry and mix on medium speed until it combines well, stopping the scrape ½ way through continuous mixing for three minutes. Use the plastic wrap to cover the bowl and refrigerate it overnight.
- Remove the refrigerated dough from the refrigerator, uncover the bowl and keep mixing it on a medium speed by use of paddle attachment, for at least 3-4 minutes.
- Put the 8 cans in position on a ½ sheet pan, spray the rings generously and pan it with a nonstick spray. At the bottom of each ring, sprinkle ½ teaspoon of oats. Using 2-ounce ice cream scoop to scoop the dough, into rings, divide evenly the dough between the rings. Sprinkle ½ teaspoon of oats on the top of each and then cover it with the parchment. Let it sit in a warm place for 1 hour.
- Heat oven to 400 degrees F.
- With the parchment in place, set the second sheet pan on top. Bake it for 20 minutes and later remove top ½ sheet pan. Keep baking until muffins get to an internal temperature of 210 degrees F and are light brown in color. His will take about 5 to 10 minutes.
- Take off the pan with muffins in the rings, and place it to a cooling rack for 10-15 minutes. Loosen it by sliding the knife around the perimeter of the ring. Before splitting with the fork, cool it completely. To serve, toast for 3-4 minutes under the broiler.
- Poached Eggs: Put 4 custard cup (6-ounce) in a 6-quart deep, the straight sided sauce pan. Add four quarts of water, add vinegar and salt, then put the pan over high heat. Heat the water to boil and the cups clatter against the bottom of the pan for 20-25 minutes.
- Adjust heat to 205 temperature degrees F outside the cup. Break eggs into the different custard and then pour into each cups 10 seconds apart and cook for 5 minutes.
- Serve by removing eggs from cups to an ice bath to stop cooking. Refrigerate for 6 hours in an ice bath.
- Bring simmer water to heat, turn the heat off and add eggs, wait until warm.
- Hollandaise Sauce: Whisk egg yolks together, water and 1/4 teaspoon cayenne in 2 quart saucier for a minute
- Heat saucier at a low heat and vigorously whisk with the pan on and off the heat every 10 seconds to 140 degrees F for 3 minutes. Add butter 1 piece at a time at 30 seconds intervals as you whisk and move on and off the heat at 120 degrees F. once 8 pieces of butter are added, add a tablespoon of lemon juice. Add 8 pieces of butter remaining, one at a time as you hat the saucier on and off the heat. After adding the last piece, add 1 tablespoon lemon juice, ¼ teaspoon of cayenne and sugar then whisk for at least 2 minutes.
- Taste then add lemon juice as desired. Transfer to a short thermos with a wide-mouth for 2 hours. Reheat for 45 seconds over low heat.
- Building Egg Benedict: Place Canadian bacon in saute pan (10-inch) set over medium heat. Cook, frequently stir until heated, then it turns to light brown at the edges, turns the heat off, leaves bacon in the pan as warm as it is until serving.
- Each serving, 2 small dollops of Hollander is put on a plate and ½ muffin set on top of each dollop. Small Canadian bacon is put on top of every half and with 1 poached egg which is warm and drizzles with Hollander. Keep repeating with the ingredients remaining and serve immediately.