This week on Good Chef, Bad Kitchen we watch as executive chef, Mimi Weissenborn makes homemade Eggs Benedict in a tiny NYC kitchen. She uses only the tools that can be found in this small apartment to create a classic breakfast dish. Press play to see if she can make this meal happen! <br /><br />#athome<br />#athomewithme<br /><br />Click here for more: https://r29.co/2M3E98t<br /><br />Mimi Weissenborn's Eggs Benedict Recipe<br /><br />Ingredients<br /><br />For the biscuits:<br /><br />1/2 cup cake flour<br />1/2 cup bread flour <br />1 tsp baking powder <br />1/2 tsp baking soda <br />1/2 tablespoon salt <br />1/2 tablespoon sugar <br />5 tablespoons butter <br />1/4 cup heavy cream <br />1/2 cup buttermilk<br />1 egg<br /><br />For the hollandaise:<br /><br />4 egg yolks<br />2-3 tablespoons lemon juice <br />White pepper <br />1 cup butter, melted<br /><br />For the poached eggs:<br />2-3 tablespoons distilled vinegar <br />4 eggs <br />Salt<br /><br />For assembly:<br />Canadian bacon<br />Black pepper<br />Instructions<br /><br />For the biscuits:<br /><br />1. Preheat oven to 375 degrees.<br />2.Cut butter into small dice and place in refrigerator.<br />3. Combine all dry ingredients in a large mixing bowl. Using hands take chilled butter and start to incorporate into flour mixture, until all pieces have been broken down.<br />4. In a bowl combine buttermilk, heavy cream and eggs. Beat mixture together until well combined.<br />5. Add wet mixture into the dry, kneading the dough together ever so lightly until it comes together. Wrap dough mixture in plastic and let rest in refrigerator for a minimum of 30 minutes.<br />6. Roll out rested dough on a well floured surface, about an inch thick. Use a round or squared ring mold to cut the biscuits. Place on a parchment lined sheet tray.<br />7. Bake at 375 degrees for 10-12 minutes or until golden brown.<br /><br />For the hollandaise:<br /><br />1. In the top of a double boiler, whisk together egg yolks, lemon juice, white pepper, if you have it.<br />2. Add melted butter to egg yolk mixture, 1 or 2 tablespoons at a time, while whisking yolks constantly. If hollandaise gets too thick, add a tsp or two of hot water.<br />3. Continue whisking until all butter is incorporated. Whisk in salt, cover and store in warm place.<br />For the eggs:<br />1. Fill a medium sized pot with 3 inches of water, add vinegar and season with salt (to taste).<br />2. Bring to a simmer. Hint: it should never boil. Gently crack an egg into the center of pot, allowing the white to envelope the yolk. Check the eggs after 4 minutes.<br />3. Repeat steps with remaining eggs. Use slotted spoon to lift egg out of the water. The whites should be firm and the yolks still soft to touch; if the egg is still not quite done drop back in the water for an additional minute. When eggs have reached desired firmness remove from water and place on a paper towel lined plate.<br />4. Assemble your Eggs Benedict by cutting the biscuits in half, placing them cut-side up. Fry some Canadian bacon, flipping occasionally until both sides have browned. Place bacon on top of the biscuits, followed by a poached egg, a spoonful or two of hollandaise sauce, and some freshly cracked pepper. Serve immediately.<br /><br />ABOUT SERIES<br />On Good Chef, Bad
