In this video, CIA Chef Scott Swartz demonstrates how to make English Muffins for Eggs Benedict. He gives this recipe:

Eggs Benedict

When poaching eggs, use the freshest eggs possible. Fresh eggs produce a centered yolk, compact white, and clean edge when cooked. The poaching liquid should be about three inches deep, at a gentle simmer, and it should contain a small amount of salt and vinegar to firm the egg proteins and to prevent the whites from separating.

English Muffins

Makes 12 servings

- 1 1/2 teaspoons active dry yeast
- 1 cup water, warmed to 110°F
- 2 cups all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup cornmeal, or as needed
- Oil or solid vegetable shortening, as needed

1. Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix ingredients together on low speed using the dough hook until all ingredients are blended, about 2 minutes.

2. Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes.

3. Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.

4. Divide dough into 12 equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes.

5. Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.

6. Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot.

Nutrition analysis per one-ounce serving: 120 calories, 3g protein, 18g carbohydrate, 3.5g fat, 200mg sodium, 5mg cholesterol, less than 1g fiber.

1. Eggs Benedict (Part I): English Muffins
2. Eggs Benedict (Part II): Poaching Eggs
3. Eggs Benedict (Part III): Hollandaise Sauce
4. Spring Cupcakes
5. Irish Soda Bread
6. Crawfish Etouffee
7. Holiday Cocktails and Mocktails
8. Ginger Bread House
9. Election Day Cake
10. Pumpkin Carving & Roasting Pumpkin Seeds
11. Baked Apples
12. Salade Nicoise
13. Baja Fish Tacos
14. Steak & Eggs with Hash Browns and Toad in a Hole
15. Rajas Poblanos
16. Thai Pea Soup
17. Maple Syrup Baked Beans
18. New England Salt Cod Cakes
19. Indian Pudding
20. How to Open a Bottle of Champagne
21. Turkey Pot Pie
22. Apple Sour Cream Coffee Cake
23. Ice Box Cookies: Easy to Make and Ready to Bake
24. Heirloom Summer Tomatoes
25. Tempura Vegetables
26. Beer Can Chicken
27. Whipped Cream
28. Artichokes
29. Roast Peppers
30. A Cupcake Bouquet
31. How To Properly Slice Onions
32. How to Roast a Chicken
33. Braising: Osso Bucco
34. Basic Beurre Blanc
35. Romesco Sauce with 3 Recipes
36. Beer and Food Pairing

In this course, CIA Chefs Scott Swartz and Stephane Weber demonstrate how to make delicious and traditional food such as English Muffins, Eggs Benedict, Spring Cupcakes, Irish Soda Bread, Ginger Bread Houses, Pumpkin Carving, Roasting Pumpkin Seeds, Crawfish Etouffee, Baked Apples, Salade Nicoise, Baja Fish Tacos, Thai Pea Soup, Maple Syrup Baked Beans, Indian Pudding, Turkey Pot Pie, Salt Cod Cakes and many more.



The original name for this course is: Culinary Intelligence from the CIA. This course has 36 video lessons on Culinary with Chef Scott Swartz and Chef Stephane Weber.