• 9 / 10 hours
  • Medium

Eggs Benedict with English Muffin

For English Muffins (8/9 pieces)
450 g of 100% Italian Wheat - type 0 flour
200 g of fresh whole milk
100 g of water
20 g of sugar
3 g of brewer's yeast
50 g of butter at room temperature
2 g of salt
For the hollandaise sauce
3 large egg yolks
2 tablespoons of water
20 g of lemon juice
120 g of butter
Salt q.s.
Pepper q.s.
For the spinach bed
800 g of fresh spinach
1 pinch of salt
1 pinch of pepper
For the poached egg
2 eggs per person
2 l of water
100 g of white vinegar
First, prepare the English Muffins remembering to knead them the night before to use less yeast and keep them softer. Allow a little milk combined with the water to cool and dissolve the yeast inside. In the bowl of the mixer, pour the flour, the milk and yeast solution and the sugar then start kneading. When the mixture is well blended, add the soft butter and salt, then finish kneading. Lightly grease a container with olive oil, transfer the dough, cover well with a cloth and let it rest in the refrigerator overnight. The next morning, remove the dough from the refrigerator, deflate it with your hands and flatten it on the worktop, giving it a thickness of about 2 cm. With a 9/10 cm diameter pasta bowl, create some disks and let them rest on a baking tray sprinkled with flour until it doubles in volume. Once risen, heat a non-stick pan and cook the English Muffins for 2 minutes on each side, then lower the heat and continue cooking for 4 minutes on each side.
Now prepare the hollandaise sauce. Melt the butter in the microwave without heating it too much. Pour the water, egg yolks, salt and pepper into a bowl and cook the mixture in a bain-marie: be careful not to touch the water with the bowl. Mix with a whisk until you get the consistency of semi-whipped cream, then add the melted butter slowly and, when it is well combined, add the lemon juice. Pour the sauce into a gravy boat and let it rest, then serve it warm or at room temperature.
Also prepare the spinach: put them in a non-stick pan and cover to make them wilt, remove the lid so as to dry the liquids, then season with salt and pepper.
Proceed with the preparation of the poached egg. Put a pot of water and vinegar on the stove and, once it reaches a boil, create a delicate vortex and place the egg in the center, which you will have to break gently and leave to cook for about 3 minutes. Help yourself with a spoon or a slotted spoon to accompany the egg white towards the center to create as regular a shape as possible.
Once ready, take them out with the utmost delicacy, cut the English muffins in half and, on each half, stuff with spinach, eggs Benedict and hollandaise sauce.

In cooperation with Il Dolce di Alice

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