Preparation
45 minutes
Resting time
1 hour 20 minutes
Cooking time
8 minutes
Piece
8
Dough
250 g white flour
½ tsp salt
½ tsp sugar
¼ cube of yeast (about 10 g)
150 ml milk
1 egg
15 g butter
soft
Durum wheat semolina for shaping
Hollandaise foam
3 tbsp vinegar
1 shallot
chopped
3 peppercorns
1 egg
1 egg yolk
125 g butter
Some salt
1 knife tip of cayenne pepper
Some lemon juice
Spinach
1 shallot
chopped
Butter for sweating
200 g leaf spinach
Some salt
Some pepper
Some nutmeg
Some horseradish
Poached eggs
1 l water
100 ml vinegar
8 eggs
Dough
Mix the flour, salt and sugar in a bowl. Stir the yeast, milk and egg together and pour into the bowl. Add the butter and knead to a firm, smooth dough. Shape the dough into a ball.
Return to the bowl, cover and allow to rise for about 1 hour until double in volume.
Cut the dough into 8 evenly sized pieces and shape into balls. Using your palm, flatten each ball until it is about 2 cm thick, turn in the durum wheat semolina and then place on the baking tray. Allow to proof for 20 minutes.
Baking
Preheat the cooking space to 200 °C using the PizzaPlus mode.
Bake the muffins in the middle shelf position for 4 minutes. Turn the muffins and bake for a further 4 minutes.
Hollandaise foam
Bring the vinegar, shallot and peppercorns to the boil in a small pan, then reduce by half over a low heat. Strain through a fine sieve into a bowl, gently squeezing the shallot with a spoon. Add the egg and the egg yolk and mix well with a whisk.
Melt the butter in a small pan and bring to the boil. Gradually add the melted butter to the mixture, stirring constantly. Add salt, cayenne pepper and lemon juice to taste. Put the hollandaise into a whipping siphon. Charge the siphon with a cartridge. Shake vigorously and keep warm.
Spinach
Sweat the shallot in butter in a large pan over a medium heat until translucent. Add the spinach and sweat until it wilts. Season with the other ingredients to taste.
Poached eggs
Bring the water and vinegar to the boil in a pan, then lower the heat. Put the eggs into the simmering water batchwise. After 4 minutes remove from the pan and strain. Repeat the process for the remaining eggs.
Serving
Cut 4 muffins in half and toast them. Spoon spinach on top of the muffin halves and set a poached egg on top of the spinach. Serve with hollandaise foam.
Cooking steps
(Pre-)heat cooking space to 200 °C with PizzaPlus
Preheating finished. Put the food in.
PizzaPlus 200 °C for 4 Mins
Turn the food. Continue baking.
PizzaPlus 200 °C for 4 Mins
Tips
Freeze the rest of the English muffins and simply toast to defrost when needed.
Additional information
Recipe number
B22
Created by
V-ZUG Ltd.
Created on
1/26/22