Eggs Benedict and the Secret to Quicker Better Hollandaise
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- Опубліковано 16 тра 2024
- Eggs Benedict is a brunch staple, but the classic way to make hollandaise is too fussy most mornings. Check out my quicker version. Start speaking a new language in 3 weeks with Babbel 🎉 Get up to 60% off your subscription ➡️here go.babbel.com/t?bsc=1200m60-y...
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-- RECIPE --
ENGLISH MUFFINS
▪140g or 1/2c warm water (86F/30C)
▪4g or about 1.5tsp instant yeast
▪100g or 3/4c poolish or sourdough starter (poolish method below)
▪15g or 1Tbsp olive oil
▪250g or 1 1/2c all purpose flour
▪5g or 3/4tsp salt
▪Corn meal
▪100g/.5c ghee (clarified butter)
Add water, yeast, poolish, olive oil, flour, and salt to bowl of stand mixer with and mix on high with dough hook for 5 minutes. Transfer dough to a bowl, round into a ball, cover, and let sit at room temp for 90 mins.
Divide dough into 6 85g pieces. Shape each piece into a ball by degassing, folding in the sides 2-3x, flipping onto folds, then rolling into a ball. Coat top and bottom in cornmeal. When all 6 have been cornmealed, cover and proof at room temp for 45-60min.
Add ghee to pan over medium to med-high. When melted and preheated, add in English muffins. Cook on side one for 60-90 seconds or until golden. Fry on the second side for another 60-90 seconds. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 15 mins.
See Breakfast Sandwich video for more detailed instruction on how to make english muffins: • MY 4 MINUTE AND 4 HOUR...
POOLISH
50g or 1/4c warm water
Pinch of instant yeast
50g or 1/3c + 1Tbsp all purpose flour
Mix ingredients, cover, and ferment overnight (9-12 hours)
--
HOLLANDAISE (the faster way)
▪140g/10Tbsp butter
▪3 egg yolks
▪15g lemon juice (or ½ lemon)
▪3g or 1 heaping tsp salt
▪Very small pinch cayenne
▪15g or 1Tbsp worcestershire
▪10g or 3/4Tbsp dijon mustard
▪25g or 1.75Tbsp water
Add butter to small sauce pan over medium to melt. Temp should be at 175F/80C.
Add egg yolks, lemon juice, salt, cayenne, worch, and dijon to a blender and spin until combined. Slowly stream in 175F/80C butter over the course of 45-60 seconds. Sauce should be very thick so add the 25g water and spin again for about 45 more seconds. Depending on your blender, the temp of the sauce should be at about 130F/55C. Cover and hold over the lowest heat until ready to serve.
POACHED EGGS
water
1 Tbsp/1 cap full white distilled vinegar
Eggs - one for each muffin half
Fill shallow pan with water and bring to a simmer. Reduce heat to keep poaching water should be at 185F/85C. Add vinegar to poaching water. Slowly drop contents of each egg into water, leaving plenty of space around each. I like to crack each egg into it’s own small container before dropping them in the water. Allow to cook for about 2mins. Check eggs. Yolk should be soft and runny, but not raw. Poach for an additional 30 seconds or so if needed. Gently transfer to a towel with a slotted spoon.
--
BUILDING THE EGGS BENNY
▪Canadian bacon or smoked ham
▪English muffin, halved
▪Butter
▪Hollandaise, warmed
▪Chives, minced
Heat round pieces of ham or canadian bacon in a skillet over high until lightly crisped and browned on each side (about 45-60 sec per side)
Split english muffin and toast. Spread with butter on each piece. Top with 4 crisped pieces of ham/canadian bacon. Top each side with 1 poached egg and generous spoonful of hollandaise. Garlish with minced chives.
--
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CHAPTERS
0:00 Intro
0:14 Making english muffins
2:35 Hollandaise
5:04 Poaching eggs (without a vortex!)
6:29 Learning a new language with Babbel (ad)
7:37 Finishing the eggs
8:04 Sizzling up the meat
9:05 Putting it all together
10:12: Let’s eat this thing
#eggsbenedict #hollandaise #brunch
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Bri you are gonna hit 1M this year, i can sense it. The videos just keep getting better and better!
Bri, I made your English muffins this past weekend and it’s the best I’ve ever tasted! I was requested to make more this weekend. You are truly a gem!! Thank you so much for this awesome recipe!!!🤩🤩🤩
If I had thought to ask for a recipe, it might have been this as I love hollandaise but the next-level, homemade English muffins really did it for me. Absolutely brilliant, personally. Well done again, Brian, always.
I'm so glad I found this channel. Thanks for all the great recipes Brian !
Tried this out and it turned out super well! The hollandaise stays intact for a super long time, it's truly foolproof. The hardest part of this whole process is actually just poaching the eggs (for me anyway). The homemade muffs were exceptionally good, used olive oil to fry them because I didn't feel like getting ghee and it was still great. Canadian here, so I used peameal bacon - arguably the greatest thing Canada has that the US doesn't.
Poach eggs are easy brah. I don't use white vinegar or do the swirling thing with the water. Make sure the water is on a medium simmer and just crack the egg. Don't touch. 2-3min done.
You’re so fun and down to earth, like an internet friend. Thank you for sharing your skill in such a clear, creative and approachable way
Thank you! I’ve been craving eggs Benedict recently! Definitely doing this today
You are so good. It's wonderful to watch someone who knows what they are doing and who shares it with someone who doesn't.
Your content gives me confidence to try new recipes and ideas. Thanks. You’re a great instructor.
I love making this on Sundays every once in a while. And yeah I use the blender for hollandaise as well but thanks for the suggestion of some extra ingredients in the Worcestershire sauce. Sounds like that would work well :) Also I never thought of poaching in a shallow pan for some reason lol but that makes sense that you can see it better. Looks so good! Will have to make this in the near future.
I absolutely love your videos. I started cooking in restaurants when I was 11 years old, got my degree in culinary arts, by the time I was 19. I love how you simplify things.
HEY BRI. Just wanna say that the quality of your videos keeps getting better and better! Your editor is crushing it
Hey Bri 😁 thank you so much for showing the easier way and taking my fears of doing this by myself. I love this dish so much but I always screw it up while trying it at home.
The blender is THE WAY Joe. Good luck with it
Me too! Both the sauce and poaching eggs have given me trouble.
@@BrianLagerstrom As English people dont make Muffins with Olive oil or Ghee can you call them something else. We dont put sour dough starter in them either? You have no respect for the way food is actually made.
Bro! I have been WAITING for this!!! So excited!
Always great content from Brian!
Just made this for brunch and it was AMAZING!! Definitely saving this recipe for later use. Highly recommend! 💜
I always learn new cooking techniques when I watch your videos. Thank you! 😄
THANK YOU SO MUCH ! This is OUTSTANDING Mr. Langerstrom !
Hi Brian! I made this tonight. I made the muffins a couple of days ago and put them in the freezer (they are amazing) and made the eggs benedict tonight. I was great with two small caveats. Perhaps drop the amount of the dijon mustard, start with 5 grams, half a teaspoon and increase to taste. The hollandaise sauce was good but too mustard forward. The person I made this for said that you generally don't want to taste a strong flavor of mustard. The other is to strongly recommend a large saucepan. I used a small one and it dropped the water temperature too much (I see that you use a large saucepan, it was probably my mistake to use a smaller one!)
The muffins though, amazing! I've made them twice and I think next time I'll make a double batch. The ghee and frying can be messy, might as well make more, cool and freeze for use over the next week or two.
What a great tip for hollandaise-making😃 I will definitely try it. Thanks for sharing!
Amazing.
Excellent video, and I will definitely use your Hollandaise sauce technique. Thank you.
You're just the best.
Period. Keep making great food.
This Hollandaise recipe is one of the best that I've ever tried! Thank you so much man
Literally used this video to make eggs Benedict as a special request at my BnB. Customer loved it. The hollándose blender bit is killer. Thank you, sir.
These look incredible. My favorite. Thanks!
This is a GREAT video! Thx can't wait to make all of this!
You had my wife approving this recipe at "don't swirl the water for the poached eggs". Really appreciate the details such as what temp the butter should be before adding it to the yolks. Great channel.
I’m taking classes in a culinary school in two weeks ago I made hollandaise sauce once before class looking online and getting recipes before this came out which came out terrible the ones I did in class came out good yours is so much easier and so much less labor-intensive it’s ridiculous thank you for all the videos you put out they’re all great
Great video; great demonstration: thank you!!
why do i love videos like this so much
Can't get enough of your videos. Can't wait to try this out for myself!
Excellent video. The best I have seen on eggs Benedict. The most efficient use of time on UA-cam.
Wow, I LOVE this idea for the hollandaise! Looks delish, cannot wait to try it. Probably going to do it with spinach instead of ham/bacon though, I actually prefer it like that. Great video as always!
Love how you have such versatile recipes, bro. Thanks!
Thanks for watching. I try to leave it open for everyone to use as they see fit
Wow! That looks delicious! I love English muffins and I can eat “breakfast “ food anytime! Yum! Thanks Brian! ❤
Loooooved your recipe!
Thanks a lot
I've tried so many methods of cooking poached eggs, and this one is hands-down the best. Just made 3 eggs and they were all 100% perfect, thanks for sharing your secret!
Eggs Benedict is my favorite breakfast, and smeared butter on anything hits different!
Thanks Brian! Love this recipes🙏🏼
Thanks for watching Anny
This was the hollandaise recipe I needed. I've been craving eggs Benedict for ages and I'm sure this will hit the spot.
Did you try it ?
@@MalcolmReviews Yep! The hollandaise is a dream, easiest hollandaise I've ever whipped up.
@@katsumiis4699 Nice! I'm gonna give it a try myself too
Great video. Thanks for posting.Steve
Great video. I've been meaning to make your English Muffins, and this will be the motivation to do so! You should try making your own high-quality "Canadian Bacon" from a pork loin. I get the big dog from Costco, about 8-10 lbs: trim it, brine it, and smoke it on the grill. I use half fresh and slice and freeze the other half.
Thanks so much, great tip on the hollandaise sauce, it’s been kicking my ass
I was planning on making eggs benedict today anyway, and then you post this!! Thanks!!
I LOVE learning new techniques. The poached egg method is new to me. I can't unsee it. It's forever how poached eggs will be done! Thanks for your videos :)
Glad to see the new Made In stuff. Love their products.
I enjoy using James Beard On Bread's blender Hollandaise recipe which in many respects is similar to your recipe/technique. My wife and I enjoy Hollandaise viscosity to be sufficiently thick enough that it slow pours off a spoon and no thinner/thicker. This sticks to the poached eggs beautifully and clings to the English muffin. Mmmmm Hollandaise...
Thank you for including Celsius, i love that
I love watching cooking videos. yours always makes me smile when you say: let's eat this thiinngg.😁😁. keep up the good work 👏
I had Eggs Benedict for brunch at work today. Delicious and comforting and it filled me up until dinner time. Just the best way to get you through the day : )
Looks great! I learned how to make this the traditional way in culinary school, but I've never made it that way since I learned about the blender method.
Oh mann, that looks beautifully delicious!
I started making hollandaise in about 1984, by hand, in a restaurant in a huge stainless steel bowl. I never broke one but several people did. we just didn't use many blenders back then -- blenders were shit, even commercial ones. we used a huge Hobart stand mixer for mayonnaise, but made hollandaise and bearnaise every day by hand (we were primarily a brunch restaurant). the blender method is more stable and easier, but I prefer hand-made, personally.
BRI you’re amazing thx for sharing the secrets I love this idea! I try double boiler method and it was very hard so I never made Benny again. But I think I’m going to try your method! Love the content!
TY this is my perfect breakfast!
One of my favourite things. Looks like you nailed it B'y!!
Now I’m really hungry! Thanks Bri! For this awesome video!
I will have to try this blender version. I used to make it in a Robocop in our restaurant, not sure if I spelled that correctly 😉. These are dinner tonight and I hope and pray the "leave it alone" poaching technique will work for me 🤞🏻. Thanks Bry 👊🏻.
Dude! You made my day. I will have to recover for 6 weeks after surgery and I didn't know what the he'll I was going to do. After seeing a bunch of your recipes I will have plenty to look up!
there is nothing more satisfying than watching a cooking video that is based on grams and litters
Ok! You've hit it out of the ball park again Brian. I'm covid positive (but now well) and as soon as I can test negative I am going to get some ham so I can make these from the homemade English muffins to the Hollandaise sauce. Thanks Brian! You're the king in my book!
Hey! Bri! That tip for poaching eggs ROCKS!
You are a great inspiration for new bakers! You could make that dough into a great pan pizza if you wanted to split the batch!
Thanks chef, love your vids. Easy. Love your passion sir
Thanks very much Max.
Hey b dawg, ur vids are super dope brother. Keep it going
That looks crazy good!
Hey Bri. In England Muff means something a heck of a lot different to what you think it means 😊
It means that here too. 🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻🤙🏻😛😛😛😛
What does it mean?
It means the same in the US, but context is everything.
Eating a muff for breakfast can be in bed OR at the table.
@@hneilmorrisThe latter would be very undignified. And uncomfortable.
@@moehoward01 😂😂😂😂
Glad that you gave us the ideal temp for poaching eggs. It's something I could never get right with the simmer instructions.
Oh my gosh, Bri. Eggs Benedict is one of my favorite things in the world! Thanks. I’ll definitely be trying this.
Damn Bri. How this channel grew! Stopped leaving comments, still never miss a video. Keep up the good work! Side note- every breakfast I ever ordered, side of hollandaise. Love that ish I’m all over this recipe
one of my favroite parts of monday... bri guy vids
that looks fantaztic......will try your egg benny this weekend
Brian, a nice tip for getting those perfect ball shaped poached eggs is to set the whites before cooking. Drop the uncooked eggs (not in the shell) into a bowl with a 50/50 mix of cold water and vinegar. Let them sit for 10-15 minutes till the whites set and become opaque. Then scoop them out with a ladle along with some of the water vinegar mix and ladle them into the simmering water. Cook for 2-3 minutes and, voila! Perfect poached eggs, and no bitter vinegar taste.
Great tip...Thank you
This is the way
He knows, he doesn't care.
Oh wow, I just made the Hollandaise sauce based on your recipe and suggestions. Man, I was like "it worked? omg it worked" hahaha. It's PERFECT. Thanks a lot! ♥
Like mine at 3 minutes , love your muffins and sauce recipe . A definite will do , thanks .
You knocked this out of the park Bri! Might have to whip these up this weekend.
Looks amazing!
I've made bennies before, and this last time with this recipe was the best so far! Can't wait to make them again.
As an eggs benny connoisseur, I NEEDED this recipe! 😍 Thank you, Bri! You da best! I cannot wait to be the king of brunch! 👑 xoxo
looks delicious! Thanks for the alternate Hollandaise recipe. I've always avoided double-boiler recipes. But I'm looking forward to making this in the blender!
Good luck. Let me know how you like it.
You made it look easy “again”! I’ll have to try it!
Hey Bri, Canadian bacon, or back bacon as it's also called, is similar to sliced ham but different in its own way. It is thicker and "meatier" than a slice of deli ham. More like a mini pork steak. It's also coated in cornmeal on the outside. Love the videos! Especially the bread-making skills you have.
I'm pretty good at making hollandaise the traditional way, but I will definitely be trying the method you show. Love your videos but here's what I REALLY need to know: 1) what does the dancing look like in real time and 2) what are you dancing to? Inquiring minds wanna know, Bri! 😁
Hi Brian it is definitely hard to find a good Benny no matter where I go... wherever I was when I first had mine it was so good I was always looking for more wherever I went but like I said no luck. So now at least I know how to make my own and I'm so grateful to you thank you so much
I’ve been learning german for 5 years, es ist spaß für mich und ich ermutige euch zu gleichzeitig tun!
Eggs benny is our weekend treat. I use smoked salmon on mine and streaky bacon with a little baby spinach for color. Also I usually make garlic bread from a nice bread I buy at the vege shop to put them on. But I want to try this for a change now :) and the sauce looks way nicer and easier to make than I thought
Those look awesome.. Eggs Benny.. is my favorite.. classic or with salmon on special occasions.
Mother’s Day best gift right here.
That looks delicious!!
I use an immersion blender for my sauce. I actually make my eggs in the oven using a muffin tin. 350 for 7-10 mins. And the muffin with a slice of Canadian bacon for 7 mins in the oven to get a little bit of that grease into the muffin. I like the form of the egg and sits perfectly on the Canadian bacon and English muffin.
I only ever poached two eggs at a time. Two microwave safe tea cups with about 100 g of water each. 90 seconds in the microwave to make them boil. Add an egg to each and another 45 seconds in the microwave.
@@fenderlead1 I guess you REALLY got to know your microwave. I do mine like this for ramen sometimes and if add too many seconds.. I get a nice eggplosion.
Yep as a prep cook I use a immersion blender a 6th pan yolks our tarragon reduction and HOT water. I throw the water with the yolks and emulsify hot butter.
@@SachaGriffin Y'all don't name your microwaves? Mike, is near and dear to me.
@@fenderlead1 I also know of people using the microwave poach trick and getting dangerously explosive results. Ann Reardon has a debunking exploding egg hacks video on that. Kinda stopped microwaving my poached eggs since then.
my favorite breakfast. Can't wait to ty this
That sauce though. Thank you for sharing, once again, kind sir.
this is awesome, my wife has been asking me to make this for a while now!
man you're genius + adorable! thanks for the recipe.
Looks delicious i can’t wait to make this for my family
Ure a Genius, this looks so good🙏🏻
Your videos are so fun. Every part of the benny was elevated. The extra ham is actually a solid tip I will use but I'm going to stick with the packet hollandaise because of that sweet volume.
This is a great recipe, made eggs benny this morning and my cook husband loved it haha
Grazie per il video, B-uomo! 😂Sembra meravigliosa la uova alla Benedict!
My all time fave brekkie. Looks amazeballs!!!