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Breakfast For Two


This is not your gourmet recipe for Eggs Benedict. It is my simplified version with an easy-to-make sauce. Store-Bought muffins are perfectly fine but occasionally I like to make the homemade version because they are sturdier for recipes like this than the stores.

Eggs Benedict

2 servings

Ingredients

4 slices of baked ham cut to fit the bottom of the muffins and warmed
4 large eggs
2 teaspoons white vinegar
1 teaspoon salt
2 English muffins, toasted {store bought or homemade}

Cheese Sauce
1/2 cup cubed Velveeta cheese
¼ cup milk

Directions
Fill a large skillet halfway with water and bring to a boil on medium heat. Add the vinegar and salt. Turn the heat down until simmering.
Break each egg into a small bowl and gently add to the simmering water. Cover the pan and turn off the heat. Let the eggs poach for 3 minutes.

For the sauce
Place the cheese and milk in a microwave bowl and heat in the microwave for 2’3 minutes until smooth.
Remove the eggs, one at a time with a slotted spoon, and hold the spoon over a clean kitchen towel to drain for a few seconds. Place the egg on top of the ham for each of the 4 muffin halves.
Place two muffin halves on each serving plate. Top each egg with 2 tablespoons of sauce and serve immediately.

Homemade Baked English Muffins

Ingredients

2 1/4 cups bread flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
2 teaspoons instant yeast
1 cup + 2 tablespoons lukewarm milk
2 tablespoons melted butter
2 teaspoons vinegar, white or cider

Directions

Stir together all the ingredients in the large bowl of an electric mixer. Beat for 1 minute at the high speed of an electric mixer; the dough will become somewhat smooth.
Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes until it’s quite puffy.
Cover two large baking sheets; or line with parchment. Grease twelve 3 ¾” English muffin rings, and place them on the baking sheets.
Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; each will weigh a scant 2 ounces..
Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings.
Let the muffins rise for about 60 to 90 minutes until they’ve puffed up noticeably. While the dough is rising, preheat the oven to 400°F.
Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 5 to 10 minutes, until they’re a light golden brown, and the interior of one registers about 200°F on an instant-read thermometer.
Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you’re able. When completely cool, store muffins in a plastic bag.
Yield: 12 muffins.
Adapted from King Arthur recipes

Source

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