Eggs Benedict California on English Muffin Toast

This english muffin bread is SO fast and easy. Its more like a quick bread or beer bread than a tedious yeast bread. Even if you don't want to make these eggs benedict, give the bread a shot...But the rest of it is so easy, why not do it all?

Oh and this blender hollandaise takes about 3 minutes and its perfect.

Eggs Benedict California on English Muffin Toast

Ingredients:

Eggs for poaching
white vinegar
2 avocados, sliced
2 vine ripened tomatoes, sliced
english muffin toast (recipe as follows)
hollandaise (recipe as follows)

Assemble the toast. Toast, tomato slices, avocado slices.

Bring a pot of water with a splash of vinegar to simmer, not boil.

Crack an egg into a small bowl. Gently pour egg into water. Use a slotted spoon to gently prod the whites to keep them close to the yolk. After one minute, turn off the heat. Let sit 3-4 minutes. Use a slotted spoon to bring egg to surface so you can lightly press into the yolk to make sure its soft. You want the yolk runny but the whites set and not too underdone.

Remove with slotted spoon and pat dry with a paper towel. Place on the toast tower and cover with hollandaise.


English Muffin Toast
Adapted from OneGoodThingByJillee

Makes 2 loaves

2 3/4 cups warm water
3 tsp instant yeast
1 tbsp salt
1 1/2 tbsp sugar
5 1/2 cups flour



All you do is mix it all together and divide into either 1 or 2 greased loaf pans. 2 pans will make smaller loaves, closer to english muffin size. 1 will make a nice large loaf, good for toast. Let rise until it reaches the top of the pan. Bake for 35 minutes at 350, brush with melted butter, and continue baking until golden brown. About another 5-10 minutes.

Cool completely before cutting.


Blender Hollandaise Sauce
Adapted from Simplyrecipes

3 egg yolks
juice from 1/2 lemon
1/2 tsp salt
1/8 tsp cayenne
10 tbsp butter

Melt the butter on the stove top. Do not boil. 

In a blender, combine yolks, salt, lemon, and cayenne. Blend for 45 seconds on high.

Turn blender on low, add melted butter slowly. Let blend 5 seconds after butter is added.

Taste the sauce. Add more lemon, salt or cayenne to taste. Should be buttery, lemony, and slightly salty. 

Keep warm. Use within a hour.