▶️ How to make Eggs Bennie on Handmade Sourdough English Muffins - LIVESTREAM

Directions 📝

***Homework (When you receive the kit: Feed the starter)***

1. Remove the sourdough starter from your kit.

2. Add ¾ cup of flour and a scant ½ cup of water. Mix until well combined
3. Loosely place the lid on top to cover. Place in the fridge.
4. 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)***

1. 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.

2. 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
3. With your mixer on low speed, slowly add the wet ingredients into the dry ingredients.
4. Beat on medium speed for 5-7 minutes or until it becomes lightly glossy and extremely stretchy.
5. Transfer to a well oiled baking dish and cover with plastic wrap. Place in the fridge to proof overnight.

PREP: Make the muffins 🔪

1. Lightly flour your work station and transfer the chilled dough from the pan onto your countertop.

2. Roll out until it is approximately ½” . Flour your circle cutter and cut out as many muffins as possible.
3. Transfer the muffins to a parchment lined sheet tray that is sprinkled with cornmeal.
4. Cover the muffins with plastic wrap and allow them to proof for 30 minutes
5. Preheat your cast iron skillet or griddle to medium heat.
6. 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
7. Flip the muffins and cook covered for an additional 4 minutes.
8. Remove the muffins to a cooling rack to cool completely.
9. *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 🍳

1. Chop the parsley, slice the tomato, slice the avocado, slice the ham into thin lardons.

2. 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.
3. Transfer to a paper towel lined plate.
4. Bring a large pot of water to a simmer.
5. Melt the clarified butter.
6. In a large bowl, place the egg yolks, lemon juice, lemon zest, and a large pinch of salt. Whisk until frothy.
7. 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.
8. Remove from the heat and slowly whisk in the butter until all of the butter is emulsified.
9. 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.
10. Add a splash of vinegar to your pot of water and bring to a low simmer.
11. 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.
12. Cook for ~3 minutes or until the white is set and the yolk is still runny.
13. Using a fork, split your english muffins. Plate up your dish making sure you don’t forget any element.
14. Enjoy a delicious brunch!