This week, we return once again to the hallowed halls of the fancy foods of Frasier. Instead of the brothers Crane, however, we turn to Lilith Sternin for inspiration as we recreate her postcoital breakfast of choice, eggs florentine - even if it's slathered in ketchup and devoured in the bathroom.
For English Muffins
1 packet instant yeast
1 tsp sugar
½ cup of milk
325 grams bread flour, sifted
½ cup water
¼ tsp baking powder
¼ tsp baking soda
For the Spinach
1 clove garlic
For the Eggs
For the Hollandaise
4 egg yolks
Juice of ½ lemon
1 tsp dijon mustard
1 tsp hot sauce
1 stick butter, melted
In a small bowl combine 1 packet of instant yeast along with 1 tsp of sugar and whisk to combine before adding ½ cup of 110°F milk. Whisk to combine and set aside for 10 minutes.
Add 325 grams of sifted bread flour to a stand mixer along with the yeast mixture and ½ cup of water, ¼ tsp baking powder, and ¼ tsp baking soda. Mix for 2-3 minutes with paddle attachment, and then switch out paddle attachment for the dough hook. Mix on medium-low for 20 minutes.
Remove dough from mixer, form into a ball and place in a well-oiled bowl, cover and let rise for at least 90 minutes or until doubled in size.
Flour your work surface and turn out dough.
Roll out to about ½ inch thick and then cut out 6 rounds using a biscuit cutter. Place on a rimmed baking sheet that is lined with cornmeal. Cover and let rise for about 30 minutes.
Warm a skillet over medium heat for 3 minutes. Add some oil, and then add your english muffins, 3 at a time making sure they stay as close to the center as possible. Give them a good spritz with water so they can rise a little more. Cook for about 3 minutes and then check every minute for about 5 minutes until they are golden brown on one side and then flip. Cook for an additional 4-5 minutes on the other side or until the internal temperature reaches 205-210°F. Place on a wire rack to cool and set aside.
In another pan combine some spinach with one clove of minced garlic, butter, salt and pepper. Sauté for a few minutes.
While spinach is cooking, poach two eggs. See my poached egg method here.
In a blender add 4 egg yolks, the juice of one lemon, 1 tsp of dijon mustard, and 1 tsp of hot sauce. Blend to combine for 10 seconds.
Melt one stick of butter. While everything is mixing in the blender SLOWLY add hot butter to the mixture until it forms a creamy sauce.
Cut your english muffin in half and toast. Place face-up on a plate and top with spinach, poached egg, and hollandaise.
Serve and enjoy!