Fry Bread Is the Upgrade Eggs Benedict Needed

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. Toast English Muffins

    Split each muffin with a fork (not a knife) and toast in a toaster until golden.

    Time: PT2M

15. 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