▶️ How to make Eggs Bennie on Handmade Sourdough English Muffins - LIVESTREAM
Homework Video: Sourdough Starter Feeding
Homework Video: Making the English Muff Dough
On-Demand Class Recording
Eggs Bennie on Handmade Sourdough English Muffins
Cook Time 🍳
Brunch is the most important meal of the day and this eggs Benedict is sure to satisfy your brunch cravings. Plus, Chef Jeremy will be making sourdough English muffins as the base of our bennies. If you have never made English muffins before, they are really something spectacular and these ones are enhanced with a little sourdough starter!
350 grams (2 ½ cups) all purpose flour
- 40 grams (¼ cup) whole wheat flour
- 7 grams (2 ¼ teaspoon) active dry yeast
- 150 grams (⅔ cup) Chef Jeremy’s sourdough starter
- 10 grams (2 teaspoons) salt
- 25 grams (2 tablespoons) sugar
- 300 grams (1 ¼ cup) milk
- 40 grams (3 tablespoons) butter
- 1 large egg
- Cornmeal for dusting
120 grams (8 tablespoons) clarified butter
- Juice and zest of 1 lemon
- 3 egg yolks
- Pinch of Balinese Truffle salt
113 grams (8 oz) Benton’s ham
- 1 tomato
- 1 avocado
- ¼ bunch parsley
- 4 eggs
½ cup canola oil
- Splash of distilled white vinegar
- Pinch of cayenne pepper
- Large mixing bowl
- Square or rectangle baking dish
- Pan spray
- Plastic wrap
- Rubber spatula
- 3” circle cutter
- Griddle or cast iron pan
- Rolling pin
- Parchment lined sheet tray
- Cooling rack
- Cutting board
- Medium saute pan
- Slotted spoon
- Papertowl lined plate
- Large pot
- Heat safe bowl
❄ PLEASE KEEP REFRIGERATED BEFORE CLASS ❄
For the English Muffin
For the Hollandaise
To assemble up
MISE EN PLACE 🥄
***Homework (When you receive the kit: Feed the starter)***
Remove the sourdough starter from your kit.
- Add ¾ cup of flour and a scant ½ cup of water. Mix until well combined
- Loosely place the lid on top to cover. Place in the fridge.
- 8 hours before you make the dough, remove the starter from the fridge and place in a warm place on the counter.
***Homework (1 day before class: Make the English Muffin Dough)***
In the bowl of a stand mixer fitted with the paddle attachment, combine the 350 grams (2 ½ cups) all purpose flour, whole wheat flour, active dry yeast, sugar, and salt. Mix on low speed until well combined.
- In a large mixing bowl, melt the butter and warm 300 grams (1 ¼ cups) of milk until tepid. Whisk in the starter and 1 large egg
- With your mixer on low speed, slowly add the wet ingredients into the dry ingredients.
- Beat on medium speed for 5-7 minutes or until it becomes lightly glossy and extremely stretchy.
- Transfer to a well oiled baking dish and cover with plastic wrap. Place in the fridge to proof overnight.
PREP: Make the muffins 🔪
Lightly flour your work station and transfer the chilled dough from the pan onto your countertop.
- Roll out until it is approximately ½” . Flour your circle cutter and cut out as many muffins as possible.
- Transfer the muffins to a parchment lined sheet tray that is sprinkled with cornmeal.
- Cover the muffins with plastic wrap and allow them to proof for 30 minutes
- Preheat your cast iron skillet or griddle to medium heat.
- Place a muffin, cornmeal side down, onto the pan and cover with a lid. Cook for 4 minutes, adjusting the heat to ensure the muffins do not burn
- Flip the muffins and cook covered for an additional 4 minutes.
- Remove the muffins to a cooling rack to cool completely.
- *If your muffins are doughy, you can reduce the heat to low and cook an additional couple of minutes, just ensure they do not scorch
Make the Benedict Accoutrement 🍳
Chop the parsley, slice the tomato, slice the avocado, slice the ham into thin lardons.
- Place a medium saucepan over medium high heat. Cover the bottom of the pan with a few tablespoons of canola oil. Once hot, fry off the ham lardons.
- Transfer to a paper towel lined plate.
- Bring a large pot of water to a simmer.
- Melt the clarified butter.
- In a large bowl, place the egg yolks, lemon juice, lemon zest, and a large pinch of salt. Whisk until frothy.
- Place the bowl over the pot of simmering water, ensuring that the bowl bottom is not touching the water. Whisk rapidly until the mixture has doubled in volume and become thick and voluminous.
- Remove from the heat and slowly whisk in the butter until all of the butter is emulsified.
- Season with salt and cayenne to your liking. If the mixture is too thick, you can add warm water or lemon juice to thin. Cover and place in a warm area.
- Add a splash of vinegar to your pot of water and bring to a low simmer.
- Crack your egg into a small bowl. Using a spoon, create a vortex in your pot of water. Gently transfer the eggs into the simmering water.
- Cook for ~3 minutes or until the white is set and the yolk is still runny.
- Using a fork, split your english muffins. Plate up your dish making sure you don’t forget any element.
- Enjoy a delicious brunch!
Leave a comment