Eggs Benedict

Eggs Benedict is the signature dish of any brunch, balancing the
The creaminess of the yolk, paired with the zesty citrus and rich buttery notes of its sauce.

While its origin is disputed among several luxury New York hotels, its status
Its status as a New York classic is undisputed.

A sophisticated recipe that requires proper technique to achieve the perfect egg: egg white
Firm on the outside and a golden liquid heart. 

Ingredients for 4 people:

• 4 organic eggs
  
• Natural Cooked Ham
  
• Fresh parsley

For the English muffins:

• 225 g of flour
  
• 165 ml of milk
  
• 8 g melted butter
  
• 8 g fresh yeast
  
• 1/4 teaspoon of sugar
  
• 4 g salt

For  the hollandaise sauce:

• 2 organic egg yolks
  
• 120 g melted butter
  
• 1,5 tablespoons cold water
  
• 20 ml white wine vinegar
  
• Black pepper
  
• Salt

Preparation:  

1. Let's make the classic English muffins that accompany eggs Benedict
   the famous English Muffins, which of course you can substitute with sliced sandwich bread.  For the more adventurous who want to make them from scratch, they are very easy to prepare and work great for a huge variety of dishes. Dissolve the fresh yeast in warm milk. 
2. In a bowl we have the previously sifted wheat flour. We make a hole in
   the center and pour in the milk with the dissolved yeast. We mix in the sugar, the
   salt and melted butter.
3. We mix until all the ingredients are well combined. The result is
   The dough is sticky, so it's best to coat your hands with a little oil when handling it.
   in your hands. Knead it for 5 minutes, you can do this manually or
   with a stand mixer and dough hooks
4. After 5 minutes, the dough will still be sticky, but it will be more elastic and thinner.
   We add a little oil to the bowl, place the dough inside, and cover it. We leave it
   Let it rest until it doubles in volume. The required time will depend on the temperature.
   ambient, but allow for between one hour and two hours.
5. Once the allotted time has passed, we turn the dough out onto the work surface previously
   oiled. Roll it out with a rolling pin. Dust a sheet of parchment paper with flour to place pieces on as you work.
   the muffin portions. Use a cookie cutter or a glass (whichever you have most readily on hand)
   Let's cut the portions. Remove the excess dough and place our
   muffins on the parchment paper. We then knead the remaining dough again, roll it out, and
   We continue portioning the mixture. You will get a total of 10-12 muffins depending on the thickness and size. Dust lightly with flour, cover with plastic wrap, and let it rest for 1 hour.  
6. We portion out the parchment paper. We brush off any excess flour from the pieces, then transfer them.
   directly into the Compac PRO Ceramic pan. You only need to cook them for 6-8
   minutes over medium heat on each side. Set aside.
7. We're going to share a simple trick to help your hollandaise sauce turn out absolutely perfect.
   We need two fresh egg yolks, organic if possible. Add them in.
   In a bowl, pour in the cold water and season with salt and pepper to taste. Place the bowl over a
   Fill a pot with hot, not boiling, water, and most importantly make sure the water does not touch the bowl. Keep whisking continuously until you notice the egg yolks have thickened slightly.
8. We gradually incorporate the melted butter in a thin, steady stream. It is important that the
   the butter is not freshly melted, pour it into the bowl in a thin steady stream and do not
   directly onto the egg yolks, continuing to whisk nonstop until it is fully incorporated.
   We reserve.
9. Final step: set a tall saucepan with plenty of water on the stove. Add the
   white wine vinegar and let the water come to a gentle simmer. That is, hot,
   but do not bring it to a boil
10. We crack the eggs over a sieve to strain out the runnier egg white, we then do
    a swirl in the water and we add both eggs at the same time. We leave them for between 3 and 4
    minutes, depending on how done you prefer them. Once the time is up, remove the eggs onto paper towels to drain off any excess water.
11. And now all that's left is to assemble the dish. Split the English Muffins in half and
    We toast them. We place the muffins on a plate. We set a generous slice on top.
    of cooked ham. Next, we add the egg. Finally, we cover with
    our hollandaise sauce. We garnish with a bit of chopped fresh parsley.
12. This controversial breakfast hack that we have completely demystified is absolutely doable.
    easy, fast, and hassle-free.