11/2 teaspoons dry active yeast

3/4 cup of warm water

1 egg white

1 teaspoon salt

2 teaspoon vegetable oil

2 cups of flour (all-purpose)

2-3 tablespoons of butter

2 tablespoons white fine cornmeal


First whisk together in a large bowl the yeast with 1/4 cup of warm water and 1/4 cup of flour. Set this aside for 15 minutes to make sure the yeast is alive.

After 15 minutes it will be frothy on top. That means the yeast is alive.

Add the rest of the flour and water along with the oil, egg white and salt to the active yeast. Mix thoroughly keep in mind that this dough will be very wet and sticky. That is how you need it to be. Set the dough aside for an hour and let it double in size.

Generously flour your surface and turn your dough onto it. Form 6-8 seamless balls of dough. You will need to use your hands on the table to roll it. Use flour as needed.

Sprinkle the corn meal on a cookie sheet and after forming a flat disc with the dough balls, place it on the cornmeal so that both sides is slightly dusted with it. Allow the dough to rest again for 30 minutes.

Heat a skillet on the stove and add butter. Fry the muffins until it is golden brown and cooked through on both sides.

To split the muffins, use a fork and poke all the way around of the muffin, then open it. Don’t use a knife because you want all those bubbles in there to hold whatever you are putting in it.

For Hollandaise Sauce

4 egg yolks

2 tablespoon water

1 teaspoon cayenne pepper

8 tablespoons of melted butter

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon lemon juice


Set up a double boiler on the stove. Do not let the top bowl touch the water. The water should be on a low simmer.

Add the yolks to the bowl with 2 tablespoons water. Whisk until fluffy and frothy.

Slowly add in the melted butter, while continually whisking the eggs. Once the eggs and butter is combined, the yolks will be a pale, light yellow. Add in the lemon juice, salt, cayenne and black pepper

Keep in a warm place until you are ready to use.

To Assemble the Eggs Benedict

Toasted Ham slices

slices of fresh avocados

chopped chives

poached eggs


Toast your muffins to warm through. Add the Ham first, then avocados, poached eggs and top with hollandaise sauce. Sprinkle a pinch of the chives on top!















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