Eggs Benedict | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE ENGLISH MUFFINS:
• 12 ounces, weight All-purpose Flour
• 1 Tablespoon Sugar
• 1 package (7g Or 1/4 Oz. Packet) Active Dry Yeast
• 1-½ ounce, weight Nonfat Dry Milk
• 1 teaspoon Salt
• 10 ounces, fluid Water
• 1 Tablespoon Shortening
• 8 teaspoons Rolled Quick Oats
• FOR THE EGGS:
• 4 quarts Water
• ¼ cups White Vinegar
• 8 Eggs
• FOR THE HOLLANDAISE SAUCE:
• 3 Egg Yolks
• 1 Tablespoon Water
• ¼ teaspoons Salt
• ½ teaspoons Ground Cayenne, Divided
• 8 ounces, weight Cold Unsalted Butter, Cut Into Cubes
• 3 Tablespoons Freshly Squeezed Lemon Juice Strained, Divided
• ¼ teaspoons Sugar