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Not my first Brunch but it is my first post!

March 20, 2011
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Poached Egg on English Muffin

I thought it would be appropriate to begin this Brunch blog with one of my favorite brunch items: eggs (any style) on an English muffin. The most popular being McDonald’s Egg McMuffin, don’t judge me but we’ve all had them and love them dearly. As a young sprat, it was a treat to enjoy a McDonald’s Egg McMuffin on a weekend morning after swim practice. I would unwrap the crinkly paper wrapper and a puff of steam of come rushing out releasing the wonderful smell of the Egg McMuffin.

The other day I treated myself to one but was sadly disappointed with my cold and rubber like Egg McMuffin. What had happened to this once delectable treat? Was it ever that great to begin with? Was I surprised? Not really, but it did make me crave a homemade English Muffin with an egg on top. Now you have to understand that I have a slight obsession with eggs, I enjoy them cooked any style but my favorite being a poached egg. The gooey, runny yolk will be perfectly soaked up by the English Muffin. It may seem like a lot of work to make your own English Muffins but these light, and puffy muffins are far superior to the dense, flabby ones you get from the grocery store. This recipe yields 8 muffins which is the perfect number for my Sunday brunch, Monday breakfast and extras to snack on.

Homemade English Muffins
adapted from 2 Stews
Yields: 8 English Muffins

2 teasp       active dry yeast
1/2 teasp    sugar
1/2 cup       warm water (about 105 F.)
2 1/3 cups  bread flour
2/3 cup      unbleached all purpose flour
1 teasp        salt
1/2 cup       warm milk (about 105 F.)
1/2 cup       warm water (about 105 F.)
finely ground cornmeal (for dusting)

1. In a small bowl, mix together the yeast, sugar, and 1/2 cup of warm water. Cover, set in a warm area and let bloom for 10 minutes. It should foam up and double in size.

Using a stand mixer:
2. In the mixing bowl, add bread flour, A.P flour, salt, and mix together with the paddle attachment. Combine the proofed yeast with the warm milk and warm water. Stir in the wet ingredients into the flour mixture on low speed until it’s just incorporated. The dough should be loose and a bit sticky.

3. Switch the paddle with the dough hook and knead on low speed for about 10 minutes. You will know the dough is ready when you pull the dough apart and it doesn’t tear. If it does tear, knead it for a few more minutes.

4. Lightly oil a mixing bowl, keep in mind that the dough will double in size. Transfer the dough into the bowl and cover with plastic wrap or a clean towel.

5. Let it ferment at room temperature for 60-90 minutes until the dough doubles in size.
*SIDE NOTE: Since my house is on the cooler side, I boiled a pot of water, and covered it. Then I put the mixing bowl and pot of water into the microwave, uncovered the pot and closed the door.

6. Punch down your dough and divide your dough into 8 pieces. Shape them into boules, essentially they are small balls, make sure that the edges are wrapped under the dough balls.

7. Line a sheet tray with parchment paper or a non-stick baking mat. Dust some cornmeal, put the boules on the tray and sprinkle some more cornmeal on top. Cover the boules with a damp towel or plastic wrap and let rise for another 60-90 minutes. Be patient with this proofing stage, let the dough double in size ensuring a puffy English muffin.

8. Heat a flat non-stick griddle to medium heat (350 degrees Fahrenheit), wipe the pan with a light coating of oil and transfer the dough balls to the pan. Make sure that you do not crowd the pan, they will grow slightly as they cook. Cook for 3-4 minutes until light golden brown and then flip them over and cook for another 3-4 minutes.
*While the muffins are cooking, preheat the oven at 325 degrees Fahrenheit.

9. Transfer the muffins to a sheet tray and bake for 5-10 minutes depending on how doughy the insides are.

10. Cool on rack for 15-20 minutes before indulging.

English Muffins

I enjoyed these English muffins with many different egg preparations… all in one day. I may have gone a bit overboard with the egg consumption, but they were just so magical. There is just such great satisfaction to cut into the egg and watching the yolk run off the muffin and onto the plate, knowing that as your meal comes to an end you can still use the remaining bread to soak up the pool of yolk on the plate.

Other ways to enjoy English Muffins
1. poached egg with a sprinkle of chives and paprika
2. sliced turkey with a fried egg
3. smeared with butter and jelly
4. toasted and eaten on it’s own

Printable Recipe


4 Comments leave one →
  1. March 21, 2011 3:07 pm

    i had never even considered making english muffins from scratch, even though they are one of my favorite breakfast treats in the world (plenty of butter and runny eggs, please). love the golden texture on yours from the pan-frying — they’re absolutely indistinguishable from the picture-perfect archetype. next lazy sunday, i have to try these.

    • March 21, 2011 5:58 pm

      it’s funny because we all love them and continue to get the store-bought ones but really they are far superior when freshly made. it’s not super hard either, and the end result is totally worth the little trouble you had to go through to make these.

  2. March 21, 2011 6:13 pm

    fun blog! homemade english muffins with a runny poached eggs is my idea of the perfect breakfast, too!

  3. Mary Jameus permalink
    June 25, 2013 11:38 pm

    Is it possible to make whole wheat ones? That would interest me

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