Eggs Benedict

A classic brunch staple made incredibly delicious at home. This recipe features airy, crispy homemade English muffins, a foolproof and fast blender hollandaise sauce, tender poached eggs, and savory pan-seared ham. Chef's tips: (1) Preparing the poolish 12-24 hours in advance gives the English muffins a much more dynamic sourdough-like texture and depth of flavor. (2) Using a blender to make hollandaise is much faster and more reliable than the traditional double-boiler method, drastically reducing the risk of scrambling the eggs. (3) Clarified butter (ghee) is used to griddle the English muffins because it has a higher smoke point and won't burn as easily as regular butter. (4) Poach eggs in a shallow pan rather than a deep pot. This allows you to easily monitor the eggs and cook multiple eggs at once without needing to create a vortex. (5) Cracking your eggs into a small cup before sliding them into the simmering water gives you much better control over placement.

• Time: 180 min
• Servings: 3

Source: ChefChef

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