Eggs Benedict with a flair!

Apr 28, 2014

Mother’s Day is just around the corner. Delight Mom with a special breakfast treat – Eggs Benedict with a rich Hollandaise Sauce served with bacon on hearty slices of Tiger Crust Bread.

Note: Make the Tiger Crust Bread early in day or day before.

Tiger Crust Bread
Prep. Time: 2hrs  Cook time: 35min
Makes: 2 loaves or 6 buns

Ingredients
1 tablespoon active dry yeast
¼ cup warm water
1 cup warm milk
1½ tablespoons sugar
2 tablespoons vegetable oil
1½ teaspoons salt
4 cups all purpose flour

Directions

1. In a large bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. (The mixture is ready when it becomes bubbly and frothy).
2. Add in vegetable oil, salt and 2 cups of flour. With an electric mixer, mix at medium speed until the dough comes together.
3. Slowly add remaining flour, add a quarter cup at time, using just enough until the dough pulls away from the sides of the bowl.
4. Knead for about 4 minutes, until smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap.
5. Let rise for 1 hour, or until doubled in size.
6. Once the dough has risen, place dough on a lightly floured surface and divide it into 6 equal portions for buns or 2 equal portions for a loaf. Shape each into a ball or loaf and place on a parchment-lined baking sheet.
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

Dutch Crunch Topping

Ingredients
1 tablespoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cups rice flour

Directions

1. Combine all ingredients in a large bowl and beat with a whisk; combining well. The consistency should be spreadable, but not too runny. If not, add a little more water or rice flour as necessary. Let stand 15 minutes.
2. Using a spoon or your fingers, coat the top of each roll or loaf with a thick layer of topping. The topping must be thick or it won’t crack as desired.
3. After topping, place baking sheet in a preheated 380ºF oven and bake for 25-30 minutes. The Dutch Crunch topping should crack and turn a nice golden-brown color. Let cool completely on a wire rack before eating.

Easy Blender Hollandaise Sauce
Makes about 1 cup

Ingredients
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne, optional
10 tablespoons unsalted butter

Directions
In a small pot, over low heat, melt the butter slowly. Do not let it boil.
Add the egg yolks, lemon juice, salt and cayenne pepper (if desired) to the blender. On medium to medium-high speed, beat the egg yolk mixture until it lightens in color, about 20-30 seconds.
Once the yolks have lightened in color, reduce blender speed to its lowest setting, and slowly drizzle in the melted butter. Blend until the butter is fully incorporated into the egg mixture.
Store until serving on a warm stovetop. Use within an hour.

Eggs Benedict
To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a paper towel lined warm plate.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
Butter slices of Tiger Crust bread, and top each one with a slice of bacon and one poached egg. Place on plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives if desired. Serve immediately.