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!
SUPPLIES USED:
Serving Size: 4-6
INGREDIENTS:
English Muffins:
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 egg
1/4 cup (56 g) unsalted butter, softened
Cornmeal
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)
Salt
2 tsp (8 g) chipotle powder
2 tsp (8 g) garlic powder
3 Tbsp (42 g) vegetable oil
Crepe:
1 cup (150 g) all-purpose flour
1.5 Tbsp (20 g) granulated white sugar
1/2 tsp (4 g) fine sea salt
2 eggs
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
Bananas:
2 bananas, peeled and halved
Sugar
Hollandaise:
3 egg yolks
2.5 Tbsp (35 ml) lemon juice
1/2 cup (110 g) melted unsalted butter
1.5 tsp salt
Beermosa:
1/4 cup orange juice
12oz beer (blonde or amber)
Orange slice
Eggs Benedict Assembly
English muffin
Poached egg
Ham
Hollandaise
Chives
Black Pepper
Salt
Crepe Assembly:
Crepe
Cinnamon cream filling
Banana slices
Powdered sugar
Maple Syrup
INSTRUCTIONS:
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.
Crepe Method:
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
Banana Method:
Peel and cut the bananas lengthwise.
Coat the cut sides with sugar and broil until golden brown.
Hollandaise Method:
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.
Potato Assembly:
Add potatoes to a plate.
Top with little dollops of sour cream and fresh herbs of choice.
Crepe Assembly:
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.
