Learn how to make the classic English Muffins at home and how to use them to prepare your new favorite go to breakfast! Best part is that you won’t even need to turn on your oven.
Ingredients:
For the English Muffin:
- 3 cups of all-purpose flour, sifted
- ¾ cup of milk, warm
- ¼ cup of water, warm
- 3 tbsp of butter, melted
- 3 gr of dry yeast
- 2 tsps. of sugar
- A pinch of salt
- Butter for cooking
To make the sandwich:
- Homemade English muffins
- 6 eggs
- 12 slices of bacon
- Cheese, your favorite
- Salt to taste
- Black pepper to taste
Instructions:
To make the English muffins:
- You’ll need two bowls. In the first one, add the warm milk and sugar. Stir to combine until the sugar dissolves.
- In the second bowl, add the warm water and dry yeast. It is really important to make sure the water is just warm and not too hot or the yeast won’t work. Let it sit for 10 minutes or until you see bubbles.
- Combine the milk into the yeast bowl and stir.
- Add the sifted all-purpose flour, melted butter and salt. Start to mix using a wooden spoon and eventually your hands.
- Knead until you get a soft dough.
- Place it in a bowl, cover it with a towel and let it rise for an hour.
- Sprinkle some extra all-purpose flour on a plain surface.
- Using a rolling pin, extend your dough to about two fingers thick.
- Cut the muffins using a large cookie cutter or the rim of a glass.
- In a large pan, over medium heat, add some butter and cook the muffins until brown ish on both sides, this will take about 7-9 minutes on each side.
To make the sandwich:
- Cook the eggs as you prefer, I like to make either fry eggs or a large omelette and then cut it into portions. Season them well using salt and black pepper.
- Cut open your English muffins and toast them in a large pan over medium heat.
- While still in the pan, add the egg, cheese and bacon on one of the sides and close it with the other half of the muffin. Doing this while still in the pan will help to melt the cheese.
Serve and enjoy!