Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin
If you want to wow your guests for breakfast then look no further than this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin.
Servings: 12
Prep Time: 30 minutesminutes
Cook Time: 45 minutesminutes
Let dough sit: 2 hourshours
Total Time: 3 hourshours15 minutesminutes
Ingredients
For the English Muffins:
2packets of active dry yeast
1 ¼tablespoonsof sugar
1 ¼cupsof whole milk at 110° to 115°
10tablespoonsof melted butter
1 ¼cupof Greek yogurt
2teaspoonsof salt
2 ½cupsof Bob’s Red Mill Whole Wheat Flour
2 ½cupsof Bob’s Red Mill All Purpose Flour
For the Toppings:
3tablespoonsof unsalted butter
2shredded sweet potatoes
12slicesof warmed Canadian bacon
1 tomato confit recipe from my BLT
1head of trimmed kale
2peeled, cored and thinly sliced avocados
12soft boiled eggs
3cupsof shredded Mexican quesadilla cheese
For the Sauces:
1chimichurri recipe from my tacos recipe
1cupof Mexican crema
2tablespoonsof mild harissa
2egg yolks
3tablespoonsof chardonnay
juice of ½ lemon
8tablespoonsof melted unsalted butter
Kosher salt and fresh cracked pepper to taste
Instructions
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 1/3 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