English Breakfast Muffins
Freshly baked English breakfast muffins filled with a delicious egg, good bacon and maybe cheese are a lovely breakfast treat on a beautiful day.
The pan-baked bread muffins are super delicious and have a lovely crumb.
My children think it's a really delicious treat to be served warm English Breakfast Muffins. It's real holiday food.
Working time 15 minutes.
Number 1 person.
Would you like a picture on the printout?
English Breakfast Muffins
15 min.
15 min.
1 pers.
while I'm cooking
- English muffins
- 2 dl milk
- 15 g yeast
- 1 tablespoon sugar
- 40 g butter, melted
- 175 g wheat flour
- 75 g whole wheat flour
- ½ tsk salt
- For serving
- 4 slices of bacon
- 4 eggs
- 4 slices of cheese
English Muffins Stir yeast into a bowl with room temperature milk until the yeast is dissolved.
Stir melted butter, sugar, salt and whole wheat flour into the dough and then stir in the wheat flour a little at a time until the dough is smooth, soft and delicious.
Place the dough in the refrigerator, covered with a clean cloth, for 12-18 hours.
Take the dough out and press it out slightly to about 1 cm in height on the kitchen counter, sprinkled with coarse flour. Cut out muffins with a cutter about 8 cm in diameter.
Bake the buns on a dry pan over medium heat for about 10-12 minutes on each side. If you are unsure whether they are done enough, you can finish baking them in the oven at 175 degrees for 5 minutes.
To serve, fry the bacon until crispy in a pan.
Put eggs in a firm muffin tin and bake them in the oven until the whites are firm – or make a fried egg in a small pan.
Place the cheese on the egg at the end so that it melts.
Assemble the warm and freshly baked English muffin with crispy bacon, egg and cheese. Enjoy it while it's fresh and still warm.
Keep my screen on while I cook.
