Eggs Benedict

A quintessential brunch indulgence, this Eggs Benedict features perfectly poached eggs, homemade English muffins, and a luscious Hollandaise sauce. Paired with a house-made Pork, Fennel, and Maple Sausage, this dish transforms a classic into something special. The combination of rich, velvety sauce, tender poached eggs, and delicate sausage offers an ideal balance of textures and flavours that will elevate your next brunch.

Ingredients:

For the Poached Eggs:

• 4 large eggs

• 1 tablespoon white wine vinegar (for poaching)

• Water (for the poaching)

For the English Muffins:

Option 1: Using Instant Yeast

• 8g (2 1/2 teaspoons) instant yeast

• 45 g (3 1/2 tablespoons) granulated sugar

• 480 ml (2 cups) lukewarm whole milk

• 1 egg (approx. 50g)

• 56 g (1/4 cup) unsalted butter, melted

• 675 g (4 1/3 cups) all purpose or bread flour flour

• 8 g (2 teaspoons) sea salt

• Cornmeal or Semolina, for dusting
  

Option 2: Using Active Dry Yeast

• 9 g (1 tablespoon) active dry yeast

• 13g (1 tablespoon) granulated sugar

• 139 g (1/2 cup + 2 tablespoons) whole milk

• 139 g (1/2 cup + 2 tablespoons) water

• 480 g (4 cups) all purpose or bread flour

• 6 g (1 teaspoon) sea salt

• 28 g (2 tablespoons) melted butter

For the Hollandaise Sauce:

• 4 large egg yolks

• 168 g or 3/4 cup unsalted butter, cold and cubed

• 7 g or 1/2 tablespoon lemon juice

• 4 g or 1 teaspoon water

• 2 g or 1/2 teaspoon sugar

• 1/4 tsp cayenne

• 1/4 tsp salt (or to taste)

For the Protein:

Option 1 Pork, Fennel, and Maple Sausage:

• 500 g ground pork

• 4 teaspoon fennel seeds

• 1 teaspoon ground fennel

• 1/4 cup pure maple syrup

• 1 teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon cayenne

• 1 teaspoon avocado (for cooking)
  

Option 2 Bacon:

• Canadian bacon, black forest bacon, turkey bacon, beef bacon, or tempeh bacon
  

Instructions:

1. Prepare the English Muffins:

1. Using Instant Yeast:

   • In a large bowl of a stand mixer, combine flour, salt, instant yeast, and sugar. Add the egg, lukewarm milk and melted butter, stirring until the dough just comes together.

   • Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

   • Cover the dough with a damp tea towel and leave to rise for 1 hour, or until doubled in size.

   • Once risen, punch down the dough and roll it out to about 2.5 cm thick. Using a 7 cm cutter, cut out rounds.

   • Dust a baking tray with cornmeal or semolina, and place the muffins on the tray. Dust the tops with a little more cornmeal.

   • Heat a griddle or heavy frying pan over low-medium heat. Cook the muffins for 5-7 minutes on each side, or until golden brown and cooked through. Let cool on a wire rack before slicing and toasting.
     

2. Using Active Dry Yeast:

   • Combine lukewarm milk and sugar in a small bowl. Sprinkle the active dry yeast over and let sit for 5-10 minutes, or until frothy.

   • In a large bowl of a stand mixer, mix flour and salt. Add the yeast mixture and melted butter, stirring until a dough forms. Knead for 10 minutes until smooth and elastic.

   • Cover the dough and let it rise for 1 hour, or until doubled in size. Punch down and roll out to 2.5 cm thick. Cut out 7 cm rounds.

   • Dust with cornmeal and place on a tray. Allow to rise for an additional 30 minutes before cooking.

   • Heat a griddle or frying pan over low-medium heat. Cook the muffins for 5-7 minutes per side, until golden and cooked through. Cool on a wire rack.

2. Make the Hollandaise Sauce:

1. In a heatproof bowl, whisk together the egg yolks, lemon juice, water, salt, pepper and cayenne until smooth.

2. Place the bowl over a gently simmering saucepan of water (double boiler method). Whisk continuously until the yolks thicken and double in volume, approximately 2-3 minutes. You can take the bowl on and off the heat.

3. Gradually add cubed butter while whisking to emulsify. The sauce should become thick, velvety, and coat the back of a spoon.

4. Keep warm in a thermos or insulated container to maintain the temperature if you're not serving right away.

3. Poach the Eggs:

1. Fill a large, saucepan with water and bring to a gentle simmer over medium heat

2. Add the white wine vinegar.

3. Prepare a container with a fine mesh sieve - crack each egg, allowing the excess whites of the egg to fall through. Save the extra whites to use in another recipe.

4. Gently swirl the water with a spoon around the permitter to create a gentle vortex, and carefully lower the eggs into the centre.

5. Poach the eggs for 3-4 minutes, or until the whites are set, but the yolks remain soft and runny.

6. Remove the eggs with a slotted spoon and place on a plate lined with kitchen paper to drain.

4. Cook the Bacon:

While the eggs are poaching, heat a frying pan over medium heat.

1. Cook the Canadian bacon (or your choice of bacon) until cooked through and slightly crispy on the edges. or

Make the Pork, Fennel, and Maple Sausage:

1. In a large mixing bowl, combine the ground pork, fennel seeds, ground fennel, maple syrup, salt, pepper, and cayenne. Mix well.

2. Shape the sausage mixture into medium uniform patties that will fit on our english muffins.

3. Heat avocado oil in a frying pan over medium heat. Cook the sausage patties for 5 minutes on each side, or until golden brown and fully cooked through. Set aside.

6. Assemble the Eggs Benedict:

1. Pry open english muffins and toast if desired.

2. Place slice(s) of bacon or a sausage patty on each muffin half.

3. Top with a poached egg.

4. Spoon over the warm Hollandaise sauce generously.

5. Garnish with freshly chopped chives.