Oeuf bénédicte
A classic dish featuring poached eggs atop toasted English muffins and cooked ham, covered with a buttery hollandaise sauce.
English muffins (4 Portions)
225g Flour (strong)
0.5tsp Salt
0.5tsp Sugar
5g Yeast (dried)
25g Butter
125g Milk (whole)
Make the milk slightly warm. Mix all ingredients well for 5 minutes with the dough hook
Leave to prove for 20 minutes, roll to the correct thickness using fine semolina, can cut into disks.
Leave for another 20 minutes and prove covered.
Cook over a medium heat in a flat pan. Colour each side of the muffin, if it still feels slightly raw cook in a hot oven for a couple of minutes.
Poached eggs
FRESH eggs (burford browns)
White wine vinegar
Place a good amount of vinegar into a pan of almost simmering water. You’re looking for the really small bubbles coming up from the bottom of the pan.
Crack the eggs into the pan and let them do their thing. They should cook for around 2.5 minutes before they’re ready.
