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Julia Kid’s Egg Benedict is quite legendary … however you got ta make it from scratch, all of it, consisting of the english muffins. However if you do not wish to make the muffins, that’s okay too – Julia isn’t a muffin snob, no am I! This dish remains in her cookbook Julia Kid & & Business.
00:00 The Quick
02:18 English Muffin Sob Story
03:50 Quick Cleansing Break
04:56 English Muffin Dish
10:38 Poachin’ Eggs
12:57 it’s HAMmer time! (the garnishes).
15:04 Hollandaise Sauce.
16:49 Assembly.
17:47 Order Up!
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Active ingredients:.
English Muffins (for 10 to 12).
1 tb active dry yeast liquify in 1/4 cup warm water.
2 tb immediate mashed potatoes softened in 1/2 cup boiling water (or 1/4 cup grated raw potato simmered till tender in 1 cup water).
1/2 milk or water (this was the complicated part that I needed to determine by experimentation. I wound up opting for milk in the end … hours later on:()
2 1/2 cups all function flour.
AFTER very first increase (hour and half later on): 1 1/2 tsp salt liquified in 3 tb warm water.
Keep in mind: when cooking, ensure the internal temperature level is 200 degrees ° F!
I utilized 3 inch english muffin rings (purchased off Amazon for inexpensive).
Eggs Benedict:.
toasted and buttered english muffins.
2 poached eggs per individual!
rounds of boiled ham, gently sauteéd in ham (The Canadian in me wishes to include Canadian back bacon rather).
optional (obligatory) topping:.
– tough boiled egg, 3 tb sliced parsley and 2 tb minced prepared ham and salt and pepper.
Light hollandaise sauce:.
( for about 1 1/2 cups … I halved this!).
3 tb fresh lemon juice in 3 tb water in little pan.
1/2 tsp salt (expected to be included into the lemon juice & & water after simmer, however I forgot).
1 entire egg and 2 yolks in a small sauce pan.
6 to 8 oz (180 to 225 grams) of bubbling hot butter in little sauce pan.
salt, pepper and more lemon juice.
