Recipe Wednesday: Eggs Benedict

Recipe Wednesday: Eggs Benedict

Mar 16

This post is part of a new series here at With Respect For Food, ‘Recipe Wednesday’. Every Wednesday expect a new recipe focused on our goals of knowing where our food comes from and using local, sustainable, humanely treated meats and produce. These recipes will include things like making food from scratch, ways to use leftover or rarely used foods, or recipes that are light meat. Please come back every Wednesday and enjoy. If you try a recipe or think it looks good, please comment and let us know!

I’ve never been a great baker, mostly because I didn’t bake much. But in the last 6 months, I have taken on baking with new vigor. I’ll admit I’ve had some terrible failures, for example the rolls I made for Thanksgiving barely rose, and they were quite, errr…. brick-like. Good flavor, but very heavy. I have also seemed to become the cake maker of the family. Christmas, Birthdays, I am the one who brings the cake.

On Friday, I made english muffins for the first time. Let me tell you, homemade english muffins are ten times better the Thomas has ever made! So the following is a recipe for our version of Eggs Benedict. All homemade and of course use the best, local, sustainable, organic ingredients you can find.

English Muffins

(original Recipe by LindaPinda from

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

-Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.

-In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

-In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

-Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter (or in a pinch a drinking glass). Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

-Heat greased griddle. Cook muffins on griddle about 8 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. Best served day made or day after, any longer then that and they need a good toasting and generous amount of jam to be edible.

Homemade Hollandaise Sauce (from Tyler Florence)

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted
Pinch cayenne
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Putting it together


  • Good bacon, such as Big Wheel Provisions slab bacon.
  • Homemade English Muffin
  • Homemade Hollandaise Sauce
  • 2 Eggs
  • Butter
  • Salt and Pepper

Cut and fry bacon until just crispy, keep warm. Split a muffin with fork, spread with butter, gently toast until just golden, keep warm. Poach eggs (learn how here). Top each half of the muffin with a slice of bacon, a poached egg and a drizzle of hollandaise sauce. Serve warm and enjoy!



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