Description
These homemade English muffins are cooked on the stovetop and paired with a creamy egg salad, making a delightful breakfast sandwich.
Ingredients
Units
Scale
- 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