Eggs Benedict English muffins

1. 1

   To make the muffins begin by lightly dusting 2 baking sheets with semolina.

2. 2

   Place the flour, yeast, salt and sugar in a large bowl or stand mixer with a dough hook. Tip the flour into a large mixing bowl. Add the butter, egg and gradually add the milk, to form a soft dough, not too wet.

3. 3

   Lightly flour the work surface and knead the dough for 10 minutes or if using the machine allow to run for 10 minutes.

4. 4

   Place in a greased large bowl and allow to prove for 1 hour or until doubled in size.

5. 5

   Once risen, dust the work surface again with semolina and roll out the dough until 2cm thickness. Cut the muffins out using an 8 or 9cm cutter and place on the prepared trays. Dust with a little semolina on the top of the muffins. Allow to prove for 30 minutes.

6. 6

   Preheat a flat frying pan, on a low heat, on the hob. Cook the muffins for 5 minutes on each side.

7. 7

   TO make the hollandaise, heat the shallots with the vinegar, 1 lemon juiced, mace in a small saucepan, until the liquid has reduced by half, whisk in the eggs to thicken, the ribbon stage (until it leaves a trail in the mix) and then slowly add the clarified butter until thick. Add the cayenne and season with salt and pepper and the other lemon juice.

8. 8

   To serve, cut the muffins in half and toast. Top with a poached egg and the wilted spinach, then spoon over the hollandaise.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.