With their fluffy crags and crisp exteriors, English muffins have become a breakfast staple –there is no better vehicle for rich Hollandaise sauce or melted butter. The best part? You can make them at home with a few ingredients and a little patience. With this recipe, brunch extraordinaire Andrew McCormack will have you ditching the sleeve of store-bought muffins and breaking out your griddle.
Chef Andrew perfected this complex recipe in order to serve batches of 20+ simultaneous plates of eggs Benedict at his pop-up brunches. We thought it was impressive (and delicious) enough to share.
Everyone loves eating poached eggs but most people don’t enjoy making them. To alleviate this painful process of breaking yolks while poaching large batches of eggs, we caught up with chef Andrew McCormack to get his recipe for poaching eggs for a crowd. Andrew gets a lot of practice by serving Eggs Benedict to 24+ diners at his popular brunch pop-ups so he’s our official egg poaching expert.