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 https://go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-sept-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..brianlagerstrom..USA..YouTube ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC BLENDER: https://amzn.to/3R8hFTO 12" CAST IRON SKILLET: https://kohls.sjv.io/P0N5ze MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 2QT SAUCE PAN: https://amzn.to/3dF5Erk KITCHEN AID MIXER: https://amzn.to/33eQot4 SHALLOW 12" FRYING PAN: https://amzn.to/3BDz5C0 RING MOLDS: https://amzn.to/2Hs9rYx -- 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: https://www.youtube.com/watch?v=Z55zwFhByyE 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. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 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 **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!