Eggs Florentine on homemade English muffins with blender hollandaise
Binging with Babish · ♥ 88.6K likes · 5.2M views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 packet instant yeast
- 1 tsp sugar
- ½ cup milk
Combine the yeast and sugar. Heat the milk to 110F, add it and let bloom about 10 minutes until big and foamy.
- ½ cup water
Add the bloomed yeast, the water, baking powder and baking soda. Mix with the paddle about a minute until it comes together.
- ¼ tsp baking powder
- ¼ tsp baking soda
Switch to the dough hook and knead 20 minutes non-stop. The dough is around 75% hydration; it should straddle the line between sticky and tacky.
- oil
Generously oil a bowl. Work the dough into a smooth ball with quick hands, place in the bowl, cover and rise at least 90 minutes or until more than doubled.
- flour
Turn out onto a lightly floured surface, punch down and roll gently to about half an inch thick.
- cornmeal
Cut six rounds with a three-inch biscuit cutter and place on a rimmed baking sheet lined with cornmeal. Re-roll scraps for misshapen extras.
Rolling and cutting the muffins
Preheat a cast-iron skillet over medium heat about three minutes. Move the muffins in with a spatula, three or four at a time, near the center, and spritz with water.
Cook about three minutes, then check every minute up to five or six minutes so they brown evenly without burning.
Griddling in cast iron
Flip and cook another four to five minutes on the other side; flip again for extra browning if wanted.
Cook to an internal temperature between 200 and 210F. Cool completely on a wire rack, about 30 minutes. Spraying both sides with water impedes rise and browning; spray once.
Cooling and the water-spray test
Saute the spinach in butter with a crushed clove of garlic, salt and freshly ground pepper.
- spinach
- butter
- 1 cloves garlic
- salt
- freshly ground pepper
- eggs
Poach the eggs by the whirlpool method: swirl the water, drop the egg into the center, kill the heat, cover and let sit five minutes.
- 4 whole large egg yolks
- ½ whole lemon
- Dijon mustard
- hot sauce
In a blender, blend the egg yolks, lemon juice, a pinch of salt, and a dab each of Dijon and hot sauce for ten seconds.
- 1 stick butter
With the blender running, stream in the piping hot butter very slowly and steadily; pouring too fast scrambles the eggs.
Fork-split and toast an English muffin, top with spinach, then the poached eggs, then a generous spoonful of hollandaise that drapes over the egg.