Fry Bread Is the Upgrade Eggs Benedict Needed
Fry Bread Is the Upgrade Eggs Benedict Needed is a medium American recipe that serves 4. 520 calories per serving. Recipe by NOT ANOTHER COOKING SHOW on YouTube.
Prep: 8 hrs 35 min | Cook: 24 min | Total: 9 hrs 14 min
Cost: $10.04 total, $2.51 per serving
Ingredients
- 190 g All-Purpose Flour (sifted)
- 3 g Salt (fine sea salt)
- 2.5 g Rapid Instant Yeast (active dry or instant yeast)
- 3 g Granulated Sugar (helps yeast activation)
- 114 g Water (room temperature)
- 2.5 g Olive Oil (extra‑virgin, for dough enrichment)
- 1 tbsp Cornmeal (for dusting English muffins)
- 8 slices American Smoked Bacon (thick cut, sweet smoked)
- 4 pieces Large Eggs (for poaching and hollandaise)
- 240 ml White Vinegar (helps egg whites set)
- 150 g Unsalted Butter (1 stick + 1 tbsp for hollandaise, plus extra for cooking muffins)
- 1 tbsp Lemon Juice (freshly squeezed)
- 2.5 tbsp Maple Syrup (pure grade A)
- 1 pinch Cayenne Pepper (optional heat)
- 2 tbsp Fresh Chives (chopped, for garnish)
- 1 tsp Salt (for poaching water) (optional, to season water)
Instructions
Mix Dry Ingredients
In a large Ziploc bag combine 190 g all‑purpose flour, 3 g salt, 2.5 g rapid instant yeast, and 3 g granulated sugar. Seal and shake to distribute evenly.
Time: PT2M
Add Wet Ingredients and Knead
Add 114 g room‑temperature water and 2.5 g olive oil to the bag. Seal and knead with your hands until a cohesive, slightly sticky dough forms (about 5‑7 minutes).
Time: PT7M
Ferment Overnight (or 8 h)
Flatten the dough slightly, seal the bag, and press it against your body or place in a warm spot for 8 hours to rise. The dough should roughly double in size.
Time: PT8H
Shape English Muffin Balls
Lightly flour a clean surface, dump the risen dough onto it, and divide into four 80 g portions. Shape each into a smooth ball, then gently flatten to about 1‑cm thickness. Dust both sides with cornmeal and place on parchment paper.
Time: PT10M
Proof Muffin Discs
Cover the parchment with a clean kitchen towel and let the discs rest for 15 minutes while you prepare the other components.
Time: PT15M
Prepare Poaching Water
Fill a saucepan with water, add 1 tsp salt and 240 ml white vinegar, and bring to a gentle simmer (not a rolling boil).
Time: PT5M
Temperature: ~90°C
Poach Eggs (First Batch)
Crack each egg into a fine‑mesh strainer over a bowl to remove stray whites, then gently slide into the simmering water. Cook 3‑4 minutes until whites set but yolk remains jiggly. Remove with a slotted spoon onto a towel to dry.
Time: PT5M
Temperature: ~90°C
Cook Bacon
Heat the flat‑top griddle to medium‑high (~350°F). Place bacon strips on the surface, add a weight on each strip to keep flat, and cook 4‑5 minutes per side until crisp and fat rendered.
Time: PT10M
Temperature: 350°F
Clean Griddle and Melt Butter
Wipe the griddle with a damp cloth, dry thoroughly, then add a small knob (≈1 tbsp) of butter and let melt over medium heat.
Time: PT2M
Temperature: medium
Steam English Muffins
Place the dough discs onto the hot griddle. Spray a light mist of water around them, cover with a lid, and steam for 2‑3 minutes. Flip, repeat on the other side, then press edges against the griddle for a few seconds to brown the sides.
Time: PT6M
Temperature: 350°F
Make Maple Hollandaise (Blend)
In a blender, combine 2 egg yolks, 1 tbsp lemon juice, 2.5 tbsp maple syrup, a pinch of salt, and a pinch of cayenne. Warm 120 g of butter until just melted (no boil) and slowly stream it into the blender on low speed until thickened.
Time: PT10M
Temperature: ~70°C for butter
Strain and Charge Siphon
Pass the hollandaise through a fine mesh sieve into the siphon, attach the CO₂ cartridge, charge, and shake vigorously for 30 seconds.
Time: PT5M
Reheat Poached Eggs
Return the poached eggs to the simmering water for about 30 seconds to warm through without overcooking.
Time: PT1M
Temperature: ~90°C
Toast English Muffins
Split each muffin with a fork (not a knife) and toast in a toaster until golden.
Time: PT2M
Assemble Benedict
Butter each toasted muffin half, layer 2‑3 strips of crisp bacon, place a warm poached egg on top, then dispense a generous spoonful of maple hollandaise from the siphon. Garnish with chopped chives and a light dusting of cayenne.
Time: PT3M
Nutrition Facts
- Calories
- 520
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fat
- 28 g
- Fiber
- 2 g
Dietary info: Contains meat, Gluten, Contains dairy
Allergens: Wheat, Eggs, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Salt: Kosher Salt
- Instead of Rapid Instant Yeast: Active Dry Yeast
- Instead of Granulated Sugar: Honey (reduce water)
- Instead of Olive Oil: Vegetable Oil
- Instead of Cornmeal: Polenta
- Instead of American Smoked Bacon: Canadian Bacon, Turkey Bacon
- Instead of Large Eggs: Free‑range eggs
- Instead of White Vinegar: Apple Cider Vinegar
- Instead of Unsalted Butter: Margarine (taste changes)
- Instead of Lemon Juice: Lime Juice
- Instead of Maple Syrup: Honey, Agave Nectar
- Instead of Cayenne Pepper: Paprika
- Instead of Fresh Chives: Green Onions
Equipment Needed
- Ziploc Bag
- Mixing Bowl
- Parchment Paper
- Flat‑Top Griddle or Cast‑Iron Skillet
- Bacon Weight (e.g., small cast‑iron press)
- Saucepot
- Wooden Spoon
- Strainer (fine mesh)
- Kitchen Towel
- Blender (immersion or countertop)
- Fine Mesh Sieve (for hollandaise)
- Siphon with CO₂ Cartridge
- CO₂ Cartridge
- Toaster
- Fork (for splitting muffins)
- Spatula
- Thermometer (optional)
- Measuring Cups/Scales
- Lid for griddle
Critical Steps — Do Not Skip
- Fermenting the dough on a warm surface for 8 hours
- Poaching eggs without boiling the water
- Steaming English muffins on the griddle to create nooks and crannies
- Slowly streaming hot butter into the blender for a stable hollandaise
- Charging and shaking the siphon correctly
Chef Tips from the Video
- Dust the dough with cornmeal for authentic English‑muffin texture.
- Press a weight on bacon to prevent curling and achieve even crispness.
- Use a fork to split muffins; the fork creates the classic interior pattern.
- If you don’t have a siphon, whisk the hollandaise by hand and serve immediately.
Troubleshooting
Dough did not rise during fermentation
Check that the yeast is fresh and that the water was not too hot; a cooler environment may need a longer rise or a warm spot (30‑35 °C).
Egg whites spread too much in the poaching water
Create a stronger vortex and add the egg from a low height; ensure water is just below a boil.
English muffins are dense and not airy
Do not over‑flatten the dough; allow full 15‑minute proof and steam with a lid to create steam pockets.
Hollandaise curdles or separates
Keep the butter hot but not boiling and stream it slowly while the blender is running; if separation occurs, blend in a splash of warm water to bring it back together.
Siphon clogs when dispensing hollandaise
Strain the sauce through a fine mesh sieve before charging; use a clean cartridge and shake the siphon well.
Storage
Refrigerator: Store leftover muffins in an airtight container for up to 2 days; hollandaise can be kept 1 day refrigerated (re‑whisk before use).
Freezer: Muffins freeze well for up to 2 months; thaw and toast before serving.
Room temperature: Do not leave assembled Benedict at room temperature longer than 1 hour.
Make-Ahead Tips
- Prepare the dough night before and refrigerate; shape and proof just before cooking.
- Bacon can be cooked ahead and reheated briefly in the oven.
- Hollandaise can be made up to 4 hours ahead; keep chilled and give a quick whisk before serving.
Frequently Asked Questions
What is the cultural significance and history of English Muffin Benedict in American breakfast cuisine?
English Muffin Benedict is a modern twist on the classic Eggs Benedict, which originated in early 20th‑century New York. The dish combines the British‑style English muffin with American poached eggs, bacon, and a rich sauce, embodying the fusion of British and American breakfast traditions.
What are the traditional regional variations of Eggs Benedict in the United States?
Variations include using Canadian bacon (the classic), replacing it with smoked salmon (Eggs Royale), adding spinach for Eggs Florentine, or swapping the hollandaise for a maple‑honey sauce as done in this Outdoor Boys tribute. Each region adapts the protein and sauce to local tastes.
How is Eggs Benedict traditionally served in the Pacific Northwest, and does this recipe reflect that style?
In the Pacific Northwest, chefs often incorporate local smoked salmon or maple‑infused hollandaise, echoing the region’s love of maple and seafood. This recipe’s maple hollandaise and smoked bacon honor that regional flair while staying true to the classic structure.
What occasions or celebrations is Eggs Benedict traditionally associated with in American culture?
Eggs Benedict is a popular brunch staple for holidays like Easter, Mother’s Day, and New Year’s Day, as well as weekend brunches and special gatherings where a luxurious yet quick breakfast is desired.
What makes the Outdoor Boys Breakfast English Muffin Benedict special within American breakfast cuisine?
It blends rugged outdoor cooking inspiration with refined indoor technique—using an overnight dough, a griddle‑cooked English muffin, and a siphon‑aerated maple hollandaise—creating a hearty yet elegant dish that celebrates both adventure and comfort food.
What are the most common mistakes to avoid when making Outdoor Boys Breakfast English Muffin Benedict?
Common errors include over‑kneading the dough, letting the poaching water boil, flattening the muffin discs too thin, and adding butter too quickly to the hollandaise, which can cause curdling. Follow the critical steps for best results.
Why does this recipe use a siphon for the hollandaise instead of traditional whisking?
The siphon incorporates CO₂, creating a light, airy texture that mimics the fluffy mouthfeel of a freshly whipped sauce, while also allowing the hollandaise to stay warm longer without separating—a modern twist on the classic technique.
Can I make the Outdoor Boys Breakfast English Muffin Benedict ahead of time and how should I store each component?
Yes. Prepare the dough night before, refrigerate the baked muffins, keep the hollandaise chilled (re‑whisk before use), and store poached eggs in cold water for up to 2 hours. Reheat muffins and eggs just before assembling.
What texture and appearance should I look for when cooking the English muffins on the griddle?
The muffins should develop a deep golden‑brown crust with visible “nooks and crannies” inside—light, airy, and slightly crisp on the outside while remaining soft inside. A quick press with a spatula should reveal a tender interior.
How do I know when the poached eggs are done cooking for this recipe?
The whites should be fully set but still tender, and the yolk should wobble slightly when the egg is lifted. A gentle touch with a spoon should not disturb the yolk’s center.
What does the YouTube channel NOT ANOTHER COOKING SHOW specialize in?
The YouTube channel NOT ANOTHER COOKING SHOW focuses on creative, comfort‑food recipes that blend outdoor cooking inspiration with indoor techniques, often featuring hearty breakfasts, rustic breads, and inventive twists on classic dishes.
How does the YouTube channel NOT ANOTHER COOKING SHOW's approach to American breakfast dishes differ from other cooking channels?
NOT ANOTHER COOKING SHOW emphasizes storytelling and rugged inspiration, using unconventional methods like body‑heat fermentation and siphon‑based sauces, whereas many channels stick to conventional kitchen appliances and straightforward presentations.
Last updated: August 20, 2026
