It's a beautiful Saturday or Sunday and you're out with your homies, you all want brunch so you indulge. After a few mimosas (or beermosas) you've officially emptied your bank account before tip! How about we make a brunch for you and all your homies for 3 dollars!
Serving Size: 4-6
2 cups (480 ml) milk
3.5 Tbsp (45 g) granulated white sugar
2.5 tsp (8 g) instant yeast
4 1/3 cup (675 g) bread flour
2 tsp (14 g) fine sea salt
1/4 cup (56 g) unsalted butter, softened
Roast Potato Hash:
2lbs russet potatoes, peeled and diced
1 sweet onion, diced
1 red bell pepper, diced
1 serrano chile or jalapeno, sliced (optional)
2 tsp (8 g) chipotle powder
2 tsp (8 g) garlic powder
3 Tbsp (42 g) vegetable oil
1 cup (150 g) all-purpose flour
1.5 Tbsp (20 g) granulated white sugar
1/2 tsp (4 g) fine sea salt
1.5 cups (350 ml) whole milk
Cinnamon Crepe Filling:
2 cups heavy whipping cream
1 Tbsp (14 g) granulated white sugar
1 Tbsp (4 g) ground cinnamon
2 bananas, peeled and halved
3 egg yolks
2.5 Tbsp (35 ml) lemon juice
1/2 cup (110 g) melted unsalted butter
1.5 tsp salt
1/4 cup orange juice
12oz beer (blonde or amber)
Eggs Benedict Assembly
Cinnamon cream filling
English Muffin Method:
Heat whole milk to 95F then whisk in granulated sugar and instant yeast until combined. Let sit until frothy.
In the bowl of a stand mixer, add in bread flour and fine sea salt. Being mixing using the spiral attachment on medium-low and add in the yeast mixture, egg, and let knead (scraping down the sides as needed) until smooth - about 3 minutes.
Begin adding in softened unsalted butter 1 tablespoon at a time letting it incorporate before adding more.
Once incorporated and smooth, give some slap and folds, and roll into a ball then place in a greased bowl and cover with plastic wrap. Let rise for an hour or double in size.
Punch the dough down and place on a lightly floured work surface. Divide into 15 even pieces.
Roll each piece into 15 even balls. Place on a rimmed baking sheet dusted with cornmeal and cover with an inverted baking sheet letting rest for 15 minutes.
Heat a cast-iron skillet over medium heat.
Dust one of the dough balls with cornmeal and press down until a disc forms (3-4-inches wide).
Make sure both sides are dusted with cornmeal and place in the cast iron skillet cooking for 3-5 minutes on each side.
As each finishes, place on a baking sheet and bake in a 350F oven for 8-10 minutes or until the internal temperature is 200F.
Set on a wire rack to cool.
Roast Potato Hash Method:
In a large bowl, add in the diced russet potatoes, onions, and red bell pepper. Optionally add a sliced jalapeno or serrano chile.
Season generously with salt and add chipotle powder and garlic powder. Give a light toss to combine before adding vegetable oil. Toss to combine.
Place on a baking sheet lined with aluminum foil and spread out evenly.
Place in a 425F oven for 30-40 minutes.
To a bowl add all-purpose flour, granulated sugar, and fine sea salt. Whisk to combine.
Make a well in the flour and add 2 eggs and begin whisking together then whisk in whole milk and keep whisking until everything is combined.
Let the batter rest for 10-20 minutes before using.
Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat.
Once hot, add a ⅓ cup of the batter and quickly swirl the pan around to coat every inch.
Cook for 2 minutes before flipping and repeating for 1 more minute on the other side.
Repeat with the remaining batter.
Cinnamon Crepe Filling Method:
In a large bowl, add heavy whipping cream and whisk vigorously until it thickens.
Add in granulated sugar and whisk until a soft peak forms.
Mix in ground cinnamon
Peel and cut the bananas lengthwise.
Coat the cut sides with sugar and broil until golden brown.
Add the egg yolks and lemon juice to a high-powered blender.
Blend on high speed until eggs turn a pale yellow.
Slowly stream in gently melted unsalted butter.
Once all the batter is added, season to taste with salt. Add more lemon juice if needed.
Pour the hollandaise into a thermos to keep warm.
Eggs Benedict Assembly:
Toast the English muffins.
To the muffins add a poached egg and seared ham.
Top with the warm hollandaise sauce and fresh chopped chives.
Add a crack of pepper and a touch of flaky salt.
Add potatoes to a plate.
Top with little dollops of sour cream and fresh herbs of choice.
Open a crepe and place a dollop of the cinnamon sugar filling and fold in half.
Fold again in half to form a triangular shape.
Repeat with the remaining crepes.
Top with bananas, powdered sugar, and maple syrup.