I made Julia Child’s Eggs Benedict entirely from scratch… and it ROCKED
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Julia Child's Egg Benedict is pretty epic... but you gotta make it from scratch, all of it, including the english muffins. But if you don't want to make the muffins, that's ok too - Julia isn't a muffin snob, no am I! This recipe is in her cookbook Julia Child & Company.
00:00 The Brief
02:18 English Muffin Sob Story
03:50 Quick Cleaning Break
04:56 English Muffin Recipe
10:38 Poachin' Eggs
12:57 it's HAMmer time! (the toppings)
15:04 Hollandaise Sauce
16:49 Assembly
17:47 Order Up!
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Ingredients:
English Muffins (for 10 to 12)
1 tb active dry yeast dissolve in 1/4 cup tepid water
2 tb instant mashed potatoes softened in 1/2 cup boiling water (or 1/4 cup grated raw potato simmered until tender in 1 cup water)
1/2 milk or water (this was the confusing part that I had to figure out by trial and error. I ended up going with milk in the end...hours later :( )
2 1/2 cups all purpose flour
AFTER first rise (hour and half later): 1 1/2 tsp salt dissolved in 3 tb tepid water
Note: when cooking, make sure the internal temperature is 200 degrees °F!
I used 3 inch english muffin rings (bought off Amazon for cheap)
Eggs Benedict:
toasted and buttered english muffins
2 poached eggs per person!
rounds of boiled ham, lightly sauteéd in ham (The Canadian in me wants to add Canadian back bacon instead)
optional (mandatory) topping:
hard boiled egg, 3 tb chopped parsley and 2 tb minced cooked ham and salt and pepper
Light hollandaise sauce:
(for about 1 1/2 cups ... I halved this!)
3 tb fresh lemon juice in 3 tb water in small saucepan
1/2 tsp salt (supposed to be added into the lemon juice & water after simmer, but I forgot)
1 whole egg and 2 yolks in a smallish sauce pan
6 to 8 oz (180 to 225 grams) of bubbling hot butter in small sauce pan
salt, pepper and more lemon juice
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