English muffins are as delicious as any home made bread and interesting to make, since you cook them on stove top and don’t use oven. I also made egg salad that morning and incorporated it into the muffins, between two toasted slices, along with some arugula and zucchini. Use whatever you like. I must say this combination makes great breakfast.
English muffins with egg salad
- Total Time: 1 hour 36 minutes
- Yield: 8 servings 1x
Description
These homemade English muffins are cooked on the stovetop and paired with a creamy egg salad, making a delightful breakfast sandwich.
Ingredients
- 4 1/2 cups (500 g) all-purpose flour
- 1 envelope instant dry yeast
- 1 cup (250 ml) lukewarm milk
- 1/3 cup (80 ml) lukewarm water
- 2 tsp salt
- 1 tbsp sugar
- 3 tbsp (45 ml) butter
- 1 egg
- 5 hard-boiled eggs
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- Salt and pepper to taste
- Arugula, for serving
- Thinly sliced zucchini, for serving
Instructions
- In a small bowl, combine 1/3 cup lukewarm water with 1 envelope of instant dry yeast and 1 tbsp of sugar. Let it stand for a few minutes until it becomes frothy.
- In a saucepan, melt 3 tbsp of butter in 1 cup of lukewarm milk. Allow it to cool to room temperature.
- Combine the yeast mixture with the milk and butter mixture.
- In a large mixing bowl, add 4 1/2 cups of all-purpose flour and 2 tsp of salt. Pour in the wet ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once risen, punch down the dough and roll it out to about 1/2 inch thickness. Cut into rounds using a biscuit cutter.
- Preheat a skillet over medium heat. Cook the muffins for about 7-8 minutes on each side until they are golden brown and cooked through.
- For the egg salad, chop 5 hard-boiled eggs and mix them with 1/4 cup mayonnaise, 1 tbsp Dijon mustard, salt, and pepper to taste.
- To assemble, slice the English muffins in half, toast them, and layer with egg salad, arugula, and thinly sliced zucchini. Serve immediately.
Notes
- You can substitute arugula with spinach or lettuce.
- Store leftover muffins in an airtight container for up to 3 days.
- Reheat them in a toaster for a crisp texture.
- The egg salad can be prepared a day in advance and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 9
- Cholesterol: 110
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Frequently Asked Questions
Why are these English muffins cooked on the stovetop instead of in the oven?
The article notes this as a distinctive feature: English muffins are cooked in a skillet on the stovetop, not baked in the oven like bread. Each round cooks for about 7–8 minutes per side over medium heat until golden brown. This stovetop method creates the dense, chewy crumb that makes them ideal for toasting.
Can the egg salad be made ahead of time?
Yes — the notes say the egg salad can be prepared a day in advance and stored in the fridge. The muffins themselves keep in an airtight container for up to 3 days and reheat well in a toaster, so you can bake a batch and assemble sandwiches throughout the week.
How long does the dough need to rise, and how will I know it’s ready?
After kneading the dough for about 10 minutes, place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size. Doubling is the visual cue — a warm kitchen speeds the process, a cooler one slows it.
