Eggs Benedict

My muffins aren’t English; they are as American as homegrown tomatoes. Both make this recipe for Eggs Benedict unique and delicious.

Eggs Benedict

For American muffins:
1 cup flour
1 tsp baking powder
Dash salt
2 tsp white sugar
3 tbsp butter melted
½ cup buttermilk

1. Preheat oven to 350 degrees. Warm a baking stone.
2. Combine all ingredients in a large bowl, knead into dough.
3. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut with a round biscuit cutter.
4. Place on stone. Bake 8-10 minutes.

For hollandaise sauce:
5 egg yolks
2 tbsp fresh lemon juice
½ cup butter, melted
Dash salt and pepper
2 shakes hot sauce

Combine all ingredients in blender, beat until silky smooth.

For poached eggs and tomatoes:
6 eggs
1 ripe tomato, sliced thin

1. Bring 3 inches of water to boil in a stock pot. Reduce to simmer.
2. Slip each egg gently into water without breaking membrane.

3. Cover pot and simmer for 4-5 minutes. Remove eggs with slotted spoon.

To assemble:
1. Place American muffins on plate. 
2. Top each muffin with a slice of tomato and poached egg. 
3. Spoon hollandaise sauce over top. Serve immediately.

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