Classic French Omelette & Eggs Benedict - Chef in Paris shares 2 Recipes

A visit to Maison Ruggieri Palais Royal in Paris where chef-owner Martino Ruggieri shows how to cook Eggs Benedict and a classic French omelette - Instagram: @maisonruggieri Michelin: 1 Star Michelin Bread: 45 g skimmed milk 30 g water 5 g white sugar 3.5 g baker's yeast 90 g type 00 white flour 2 g salt 10 g melted butter 1 whole egg Preparation: Bread: In a stand mixer, combine the flour and yeast, then gradually add the water. Once incorporated, proceed in the same way with the milk, then add the salt and sugar. Add the whole egg last. Once all ingredients are well combined and the dough has formed, add the melted butter and continue mixing for 10 minutes. Allow the dough to rest until it doubles in volume (approximately 1 hour at 27–28°C). Once risen, roll out the dough to a thickness of 1 cm (using semolina flour to prevent sticking). Cut out rounds using an 8 cm circular cutter, then place the dough rounds in a frying pan over low heat, cooking them directly inside the cutter rings and caramelising each side. Once caramelised, slice the breads horizontally, brush with a little melted butter and place under a grill at 190°C. Hollandaise Sauce: In a small saucepan, starting from cold, vigorously whisk the egg yolks until they become lighter in colour and texture. Continue whisking until smooth and foamy. Gradually add the clarified butter in a thin stream while continuing to whisk. Remove from the heat and season with the salt, vinegar and lemon juice. Poached Egg: In a large saucepan, fill halfway with water, adding 10 cl of white vinegar and a handful of salt. Bring to a gentle simmer, then reduce the heat to maintain small bubbles at the bottom of the pan. Create a whirlpool using a spoon and carefully drop the egg into the centre. Maintain the movement for 1 minute, allowing the white to begin wrapping around the yolk, then gently fold the white around the yolk for a further 2 minutes. Remove the egg with a slotted spoon and carefully pat dry with paper towel. Dish Assembly: Place the toasted bread in a shallow bowl. Arrange the salmon slices on top, lightly seasoned with lemon. Place the poached egg over the salmon. Serve the hollandaise sauce on the side.