BRIOCHE BENEDICT SANDWICH
1 3/4 pounds al purpose flour (7 cups)
2 tablespoons dry yeast
1 1/2 cups warm water (90-100ÂºF)
1 tablespoon salt
12 large California Fresh Eggs, beaten
1 pound plus 5 ounces liquid or frozen whole egg product
1 1/8 pounds sweet butter, softened
1 Brioche sandwich bun, split
3 slices Canadian bacon
2 large California Fresh Eggs, beaten
3 1/2 ounces liquid or frozen whole egg product
3 ounces Hollandaise sauce
3 Asparagus spears
FOR BRIOCHE DOUGH: Weigh or measure flour.
Dissolve yeast in warm water and mix with 2/3 cup of flour. Cover and let rise about 15 minutes in a warm place to make a sponge.
Place eggs in mixer. Add salt, yeast sponge and butter. Blend.
Incorporate the flour slowly, 1 cup at a time. Continue until all the flour is in. This will be a very soft dough.
Refrigerate at least 2 hours before handling further.
Remove from refrigerator. Flour hands as dough will be sticky. Divide dough into three pieces. Roll out to about 1/3" - 1/2" inch thick.
Cut dough into 4" rounds and then fit into greased baking containers.
Cover and let rise in a warm place for about 1 hour.
Preheat over to 400 degrees F. Brush surface with egg wash and bake for 20 minutes.
SANDWICH FILLING AND ASSEMBLY: Toast or warm brioche bun.
Heat Canadian bacon and place on bun bottom.
Scramble eggs and shape into a round about the same size as the brioche bun.
Place on top of bacon.
Add asparagus spears and Hollandaise sauce.