Eggs Benedict from scratch

1. 1
   Step 1

   Warm the milk (200 ml) and butter (20 g) in a saucepan over low heat until the butter melts and the milk is lukewarm.

2. 2
   Step 2

   Place the flour (270 g) in a mixing bowl and make a well in the centre. Place the dried yeast (3½ g) on one side and salt (3 g) on the other.

3. 3
   Step 3

   Pour the milk (200 ml) mixture into the centre. Mix to form a dough. Knead for 5 to 10 minutes until smooth and stretchy. Roll it into a ball and cover it with a damp cloth. Cover and prove for 1 hour.

4. 4
   Step 4

   Divide the dough into 7 equal portions, roll into balls, and place onto a baking sheet dusted with semolina. Sprinkle semolina over the dough balls and firmly press each one down. Cover and prove for 1 to 1.5 hours.

5. 5
   Step 5

   Place a frying pan over medium-low heat. Once hot place in the muffins (you may need to do this in batches) and cook for 7 to 8 minutes on each side until golden brown. Leave to cool before breaking open and enjoying.

Hollandaise reduction ingredients

1. 1
   Step 1

   Place the vinegar (150 ml), sliced shallot (1 shallot), thyme (2 thyme) and peppercorns (1 tsp) into a saucepan. Place over the heat and bring to a boil. Boil until the liquid reduces by half the amount. Pass through a sieve, save the liquid and discard the aromatics. Leave to cool before using.

Hollandaise sauce ingredients

1. 1
   Step 1

   Place a saucepan over the heat and bring to a gentle simmer. Place 1 Tbsp of hollandaise reduction (1 tbsp) into a heatproof bowl and add in the egg yolks (2 yolks). Whisk together.

2. 2
   Step 2

   Place the bowl over the pan of simmering water and whisk continuously until the mixture becomes pale in colour, thick and almost doubled the size. Be careful not to scramble the eggs.

3. 3
   Step 3

   Take from the heat and gradually whisk in the clarified butter (200 g)/melted butter until fully incorporated. Season to taste with the juice of half a lemon and a pinch of salt (3 g).

4. 4

   Step 4: Poached eggs ingredients

   Large Pan of Boiling Water.

5. 5
   Step 5

   1 Tbsp x White Wine Vinegar (150 ml).

6. 6
   Step 6

   Fresh Eggs.

7. 7
   Step 7

   Salt (3 g) & Pepper.

8. 8
   Step 8

   Bring the pan of water to a rolling boil and add in the vinegar (150 ml). Turn it down to a gentle simmer and crack your eggs into ramekins.

9. 9
   Step 9

   Place your eggs into the simmering water and set a 3 minute timer. After 3 minutes immediately remove from the water and place them onto a plate lined with kitchen towel to absorb the excess water. Season with salt (3 g) and pepper.

10. 10

    Step 10: To serve

    Slices of Ham.

11. 11
    Step 11

    Crispy Streaky Bacon.

12. 12
    Step 12

    Cut your muffins in half and place onto a plate, topping them with slices of ham of your choice. Next, place on you poached eggs and cover with hollandaise sauce. Finish them with the crispy bacon and enjoy.