I’m not going to lie, this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin has been 6 years in the making. Once upon a time not too long ago I was potentially pursuing opening up a restaurant in Chicago that served breakfast and lunch with a full spread of fresh baked breads and pastries every morning. Well that quickly came to a halt when I staged at my friend’s restaurant for 1 day reminding me just how grueling the restaurant industry is. Even though my breakfast/lunch spot never came to life I still had created a menu of what I would have likely made. My Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin is sort of a rendition of the one I had on the menu which was more geared towards summer with stacks of heirloom tomatoes and fresh herbs. Well it’s winter and I was able to keep the whole wheat English muffin and the tomatoes. Yes, I know they aren’t in peak season, but wait until you see what I did with them :-).
This was my first time in over 17 years that I had made homemade English muffins, and guess what they’re whole lot easier than you might have thought. Just like any leavened bread it starts by feeding the yeast in some warm milk and sugar. I like to get my milk to 120° before adding it to that cold metal mixing bowl which always immediately drops to those optimal temps of 110° to 115°. Once a foamy raft of yeast is formed on the top of the milk you simply pour in the melted butter, yogurt and salt and mix until smooth. For the flours I used a combo of Bob’s Red Mill Whole Wheat Flour and Bob’s Red Mill All-Purpose Flour. It’s literally the perfect 1-2 combo when used to make bread. They are loaded with protein and honestly are the only choices for me when it comes to making bread. I always find that my baked good are tender and moist when I’m using Bob’s Red Mill flours. Lately I’ve been sifting my flours no matter what type of baking I’m doing. I mean after all why would incorporating air and removing any flour lumps be bad for something?! It wouldn’t, plus my daughter likes to do it J. Pour the flours into the liquid and mix just until smooth and cover and sit for 1 to 2 hours or until it’s doubled in size.
To make the Whole Wheat English muffins you’re going to need a sauté pan or griddle to get them toasty brown before adding them to the oven. I have a griddle so it was easiest for me to just use that. You simply scoop out a bit of dough, about 1/3 cup and then you place it right in the pan or on the griddle and push it down with the back end of the scoop so that it’s about 3 ½” to 4” in diameter. Just a little note, don’t worry if they aren’t perfectly circular or about the bottoms being perfectly flat like the ones you see in the store. You don’t have a machine that will plop these out making them the perfect size and perfectly flat. Once they are lightly browned transfer them to an oven on a sheet tray that is dusted with cornmeal. Simple as that, and honestly you can chill the dough after it rises and make them the next morning for breakfast. You’re welcome :-).
Now for all of the other craziness that makes up this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin. Bear with me because there’s a lot going on this recipe but my promise to you that the final product is mind blowing. I served it to 7 people and they were absolutely blown away! On top of the homemade whole wheat English muffin are sweet potato hash browns, Canadian bacon, sautéed kale, oven roasted tomatoes, sliced avocado and soft boiled egg.
The sauces are a homemade chimichurri, hollandaise and a mild harissa crema which is then topped off with shredded Mexican quesadilla cheese. Yes, I know I get it, that’s a lot so feel free to pick and choose what you want to add in to your eggs benedict. Remember though I was going to serve this up in my restaurant so of course I wanted to deliver a WOW to my guests. If you have any questions whatsoever feel free to reach out on any of my social media channels and ask away. Once you see the ingredients for this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin below I think you’ll be shocked at how easy some of the things are to make.
- 2 packets of active dry yeast
- 1 ¼ tablespoons of sugar
- 1 ¼ cups of whole milk at 110° to 115°
- 10 tablespoons of melted butter
- 1 ¼ cup of Greek yogurt
- 2 teaspoons of salt
- 2 ½ cups of Bob’s Red Mill Whole Wheat Flour
- 2 ½ cups of Bob’s Red Mill All Purpose Flour
- 3 tablespoons of unsalted butter
- 2 shredded sweet potatoes
- 12 slices of warmed Canadian bacon
- 1 tomato confit recipe from my BLT
- 1 head of trimmed kale
- 2 peeled, cored and thinly sliced avocados
- 12 soft boiled eggs
- 3 cups of shredded Mexican quesadilla cheese
- 1 chimichurri recipe from my tacos recipe
- 1 cup of Mexican crema
- 2 tablespoons of mild harissa
- 2 egg yolks
- 3 tablespoons of chardonnay
- juice of ½ lemon
- 8 tablespoons of melted unsalted butter
- Kosher salt and fresh cracked pepper to taste
- English Muffins: Preheat the oven to 350°.
- Whisk together the yeast, sugar and milk in a standing mixer bowl and let sit for 5 to 7 minutes or until it becomes very foamy.
- Whisk in the butter, yogurt and salt until combined and then attach it to the standing mixer with the hook attachment on low speed and slowly add in both flours until just combined.
- Cover with a towel and let sit for 1 to 2 hours or until it’s doubled in size.
- Scoop a ⅓ cup of the dough and sear it in a saute pan with a small amount of butter over medium heat just until it’s lightly brown and then flip it over and brown the other side. Repeat the process 12 more times.
- Transfer the muffins to a sheet tray dusted with cornmeal and cook for 10 minutes. Let sit before slicing and serving.
- Sweet Potatoes: add 2 tablespoons of butter to a large griddle or frying pan over medium-high heat cook the shredded sweet potatoes to make hash browns, about 10 to 12 minutes or until browned and cooked. Season with salt and pepper and keep Warm.
- Kale: Add the 1 tablespoon of butter to a sauté pan over medium-high heat and saute the kale until lightly cooked but not wilted. Season with salt and pepper and keep warm.
- Harissa Cream: In a medium size bowl whisk together the Mexican crema, harissa and salt and pepper. Chill before serving.
- Hollandaise: In a metal bowl over low heat whisk the egg yolks, white wine and lemon juice until it becomes frothy and thick. Remove from the heat and slowly drizzle in the melted butter while continuing to whisk. Season with salt and pepper and keep warm.
- To Serve: Layer as followed: English muffin, sweet potato hash browns, Canadian bacon, kale, oven roasted tomatoes, avocado, soft boiled egg, chimichurri sauce, Harissa crema, hollandaise and shredded cheese