Eggs Benedict-style English muffins with smoked sable, poached eggs and spicy beurre blanc
Binging with Babish · ♥ 44.2K likes · 990.3K views · 19 min video
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Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g milk
- 1 whole egg
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp yeast
- 1½ tbsp butter
- smoked sable
Warm 200 g milk; add an egg, 1 tsp salt, 1 tbsp sugar, 1 tsp yeast and 1.5 tbsp butter.
- cream
- butter
Reduce the cream; meanwhile cut cold butter into cubes and chill it, so it is incorporated slowly and the emulsion does not break.
Tiny grilled cheese garnish
- ½ bottle wine
When the cream is well reduced (the bubbles get really big), add about half a bottle of wine and reduce until almost nothing is left.
Turn out the dough and divide into eight portions; roll each gently into a ball until the seam is gone, lining up the gluten so it proofs nicely.
- eggs
Griddle the muffins over medium heat, about 10 minutes, flipping once.
Bring water almost to a simmer for poaching; fork-split the muffins to keep the nooks and crannies, and toast them.
Emulsify the cold butter into the reduction for the beurre blanc and finish it with the chopped peppers.
Assemble: English muffin, smoked sable, poached egg, spicy beurre blanc.
Assembling and tasting