Elevate your brunch with Angelique's Eggs Benedict, a masterclass in crafting each element from scratch.
From the velvety hollandaise to the perfectly poached eggs and homemade English muffins, this is breakfast redefined.
Not in the mood to brew?
Order at Angelique'sTotal Time
2h 20m
In a heatproof bowl, whisk the egg yolks with the lemon juice, salt, and white pepper until pale and slightly thickened. This is best done over a simmering pot of water (bain-marie), ensuring the bowl doesn't touch the water.
Gradually drizzle the warm, clarified butter into the egg yolk mixture, whisking constantly and vigorously. The mixture will emulsify and thicken into a creamy sauce. Patience is key here; add the butter slowly to prevent breaking.
Remove from heat and season with cayenne pepper. Taste and adjust seasoning as needed. If the sauce is too thick, whisk in a teaspoon of warm water at a time until you reach your desired consistency.
Keep the hollandaise sauce warm in the bain-marie until ready to serve. Whisk occasionally to prevent a skin from forming. If it separates, whisk in an ice cube to bring it back together. Act quickly!
Fill a wide saucepan with water and bring to a gentle simmer. Add the vinegar. The water should be barely moving – no rolling boil!
Crack each egg into a separate small bowl. This allows you to inspect for shell fragments and gently slide the egg into the water.
Create a gentle whirlpool in the simmering water with a spoon. Gently slide one egg into the center of the whirlpool. Repeat with the remaining eggs, being careful not to overcrowd the pan.
Gently remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water. Season with a pinch of salt.
In a large bowl, whisk together the flour, yeast, sugar, and salt.
Add the warm milk, warm water, and melted butter to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough will be slightly sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Gently roll the dough out to about 1/2-inch thickness. Use a 3-inch biscuit cutter or glass to cut out circles.
Place the muffin rounds on a baking sheet generously sprinkled with cornmeal. Sprinkle more cornmeal on top of the muffins. Cover loosely with plastic wrap and let rise for 30 minutes.
Heat a lightly oiled griddle or cast-iron skillet over medium-low heat. Cook the muffins for 5-7 minutes per side, or until golden brown and cooked through. They should sound hollow when tapped.
Let the muffins cool slightly before splitting with a fork. This creates the characteristic nooks and crannies.
Begin by preparing the English Muffins according to the 'Angelique's English Muffins' sub-recipe. This dough needs time to rise, so plan accordingly.
While the muffins are proving, meticulously craft the hollandaise sauce following the 'Angelique's Classic Hollandaise' sub-recipe. Keep it warm in a bain-marie.
Gently pan-fry the Canadian bacon slices until golden brown and slightly crispy. Set aside and keep warm.
Poach the eggs to perfection following the 'Angelique's Perfect Poached Eggs' sub-recipe. Aim for a runny yolk and firm whites. Keep warm.
Split the English muffins and toast them until golden brown and crispy.
Place two halves of the toasted English muffin on each plate. Top each half with a slice of Canadian bacon, followed by a perfectly poached egg. Generously ladle the warm hollandaise sauce over the eggs.
Garnish with finely chopped fresh chives and a pinch of smoked paprika. Serve immediately and revel in the masterpiece you've created.
Substitute the Canadian bacon with sautéed spinach for a vegetarian option.
Elevate the dish with luxurious smoked salmon in place of the Canadian bacon.
Add a spicy kick by using chorizo instead of Canadian bacon.
1Clarify your butter for the hollandaise to achieve the purest flavor and avoid cloudiness.
2Use an immersion blender for foolproof hollandaise. It's faster and less prone to breaking.
3Strain the poached eggs through a fine-mesh sieve for a perfectly smooth and round shape.
4Toast the English muffins right before serving to maintain their crispness.
1Making hollandaise too hot, causing the eggs to scramble.
2Overcooking the poached eggs, resulting in a hard yolk.
3Using cold butter in the hollandaise, causing it to separate.
4Not using enough cornmeal when making English muffins, causing them to stick to the pan.
This recipe captures the essence of Angelique's in Ajax. Authenticity isn't just about ingredients; it's about place.
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