@ScottinPollock - I made this eggs Benedict today. I’d made English muffins yesterday using that other recipe of his you posted recently (in the “do you bake bread” thread - that one is all hand-folding vs. stand mixing here, all skillet cooking without the oven baking time), and was looking for a way to use them up.
The muffins had excellent flavor and I really like the fried crust, had a nice pull, but were very uniform (bready) inside, without nooks and crannies. I think I likely over-folded the dough.
Watching the video posted above, note when he pulls one of the muffins apart, it also looks like it might be more regular bread-like inside.
The EB overall turned out very nice. I only changed the Hollandaise by adding one more yolk. His suggested ratio of butter/yolks, 10 oz/3 yolks, seemed a bit heavy on the butter, just going on old memory, I don’t make it often.
Note for anyone following Lagerstrom’s method for the poached eggs, extra large eggs take considerably longer than suggested, a bit over 4 minutes, using his suggested 185 degree water bath.
