English Muffins with Bacon and Eggs

English Muffins with Bacon and Eggs

© Lena Staal

English Muffins with Bacon and Eggs

English Muffins with Bacon and Eggs

© Lena Staal

Ingredients

350
g
plain flour
3
g
easy-blend dried yeast
1
pinch
salt
250
ml
whole milk
50
g
honey
50
g
semolina or polenta, for sprinkling
24
slice
breakfast bacon
8
eggs
4
tablespoon
butter, softened
8
slice
Cheddar cheese
2
handful
rocket leaves, to serve

Preparation:

  • Start the recipe the day before.
  • Combine the flour, yeast and salt in a mixing bowl. Add the milk and honey and stir well with a wooden spoon or a dough scraper until the dough comes together, about 5 minutes.
  • Cover with cling film and leave to rise at room temperature for about 5 hours.
  • Line a baking tray with baking paper and sprinkle over half of the semolina or polenta.
  • Form the dough into 8 roughly equal circles and place on the tray. Sprinkle with the remaining semolina, cover with cling film and leave to rest in the fridge for at least 12 hours.
  • Preheat the oven to 120°C.
  • Fry the bacon in a large cast iron pan over medium heat until crisp. Keep warm. Fry the fried eggs in the bacon fat and also keep warm. 
  • Leave enough bacon grease in the pan to just cover the bottom of the pan and put over a medium heat (reserve the rest). 
  • Add 4 muffins to the hot pan and fry over a medium heat until they are browned and crisp on one side, about 6 minutes. Turn and fry on the other side, also for 6 minutes. Add more bacon fat as needed and repeat with the remaining 4 muffins. Transfer the cooked muffins to the oven to keep warm.
  • Cut the muffins in half, butter well and top each with 3 slices of bacon, 1 egg and 1 slice of cheese. Garnish with rocket leaves to serve.

Tip

You will be able to clearly taste the honey in these muffins. If you prefer them less sweet, simply leave the honey out.


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