Classical Eggs Benedict

Classical Eggs Benedict

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Credit: Jamie P. Keating, CEC, Chef/Chief Executive Officer, Jamie Keating Culinary, Inc., LaGrange, Ga.; Chef/Owner, Epic restaurant, Columbus, Ga.
Sizzle, Winter 2012


1 recipe English muffins (recipe follows)
1 recipe poached eggs (recipe follows)
1 recipe hollandaise sauce (recipe follows)
18 slices Canadian bacon
½ lb. butter
2 concassé tomatoes
¼ bunch parsley, chopped

English Muffins
1 cup milk
2 T. sugar
¼ oz. active dry yeast
1 cup warm water (110°F)
¼ cup shortening, melted
6 cups all-purpose flour, divided
1 t. salt
Cornmeal, as needed

Poached Eggs
2 quarts water
¼ oz. salt
¼ cup white vinegar
18 eggs, divided

Hollandaise Sauce
Yield: 1 pint
6 T. water, divided
2 T. white vinegar
Salt, pepper and paprika, to taste
6 egg yolks
3 cups clarified butter, melted
Lemon juice, fresh squeezed, to taste


English Muffins
1. Warm milk in small saucepan until bubbles form; remove from heat.

2. Mix in sugar, stirring until dissolved. Cool to lukewarm.

3. In small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

4. In large bowl, combine milk, yeast, shortening and 3 cups flour. Beat until smooth. Add salt and remaining flour until soft ball forms. Knead until smooth. Place in greased bowl, cover; let rise. Punch down. Roll out to about ½-inch thick. Cut rounds with biscuit cutter. Sprinkle parchment paper with cornmeal; set rounds on cornmeal to rise. Dust tops with cornmeal. Cover; let rise 30 minutes.

5. Heat greased griddle. Cook muffins on griddle on medium heat about 10 minutes each side. Keep baked muffins in 350°F oven until centers are cooked, 5-6 minutes. Cool. Place in airtight container for storage. To use, split and toast.

Poached Eggs
1. In shallow pan, bring to simmer (180°F) water, salt and vinegar.

2. Crack eggs 6 at a time into water in different areas of pan. Cook about 3 minutes or until egg whites are set and yolks are still runny.

3. Remove eggs from water with slotted spoon; place on clean towel to drain excess water. Reserve for service in hotel pan.

Hollandaise Sauce
1. In small saute pan, add 4 T. water, vinegar, pinch of salt, pepper and paprika. Reduce by half.

2. In stainless steel bowl, add reduction, remaining water and egg yolks. Whisk over double boiler until ribbons form. (Be careful not to overcook.)

3. Remove bowl from double boiler to towel.

4. Slowly whisk clarified butter into egg mixture, being careful not to separate. Add a little water while whisking in butter if too thick. Adjust seasoning, acidity and texture. Store in warm place until needed.

To Assemble:
Cut English muffins in half. Spread with butter. Toast. Grill Canadian bacon to warm through. Place toasted English muffin halves on plate. Top each muffin with 1 piece grilled Canadian bacon. Place 1 drained poached egg on top of bacon. Top with hollandaise sauce; garnish with tomato and parsley.

Sizzle - Winter 2012 Issue


18 servings


Breakfast, Sizzle

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