English Muffin Breakfast Sandwiches

One of my favorite things about English Muffins is that they are the perfect size to hold one egg in a sandwich. An easy breakfast can be made by toasting an English Muffin and cooking an egg your favorite way. For me, I like a fried egg best, so that’s what I make. But what about adding a little extra to your sandwich. In the sandwich I made yesterday, I put some butter down on a medium cast iron skillet. I cooked my egg in the center, on one side, I cooked a small handful of spinach. On the other side, I toasted the English muffin, melting some thinly sliced Havarti cheese on it. Put the muffins on first, then the egg, then the spinach. To keep the egg from spreading out too far, I put it in a metal one cup measuring cup and  flip it on the griddle, leaving the cup in place. It holds the egg in place pretty well. You can also cut both ends off a can of tuna or cat food, and use it as a shaper to keep the size right.  The creamy Havarti is a perfect complement to the umami of the spinach.

This morning I made another sandwich. I started with the tomatoes first. I put 8 grape tomatoes in a small pan on medium. I did not add oil at first because I wanted a bit of char….it deepens the flavor and I always like a little char anyway. Meanwhile I heated my skillet for the egg, melting some butter in the center where I would cook it. When the first tomato burst, I put the egg on to cook with a dash of salt and pepper, put the English muffin in the toaster. Then I started to finish the tomato sauce. I added 2 tsp of olive oil, 1/4 tsp of red pepper flakes, salt, pepper, and then zested some lemon on top. When the muffin was done, I flipped the egg to cook the other side slightly, put it on the muffin. I then squeezed about 1 TBSP of lemon juice on the tomatoes and stirred. I spooned the cooked tomatoes on the other side of the muffin. It was delicious. The tomato sauce is rich in flavor, sweet with some heat and tartness and of course, the over easy egg added a creamy richness. Yum!

Chicken Mushroom Soup and English Muffins

This is the same soup I made earlier this month. It’s a favorite of mine and I make it a lot. This time, though, I used fresh noodles that I picked up at the grocery store which are closer to homemade noodle, my favorite way to make it. I made some homemade English Muffins to go with it. You will notice they are quite small. I am diabetic and bread is worse, I think, that candy, for managing my glucose. So, I make smaller individual muffins and pretend I am eating more. It should not work since I know what I am doing, but it does. It just makes me feel like I am not denying myself two muffins. How much smaller do I make them? The recipe makes 16 normal muffins and I get 26.

Warm up some water.

Mix 1/2 cup warm water and 1 pkg of dry yeast. Let rest for 5 minutes.

Meanwhile, mix 1 cup of milk (or as I did,  1/2 cup of nonfat dry milk with 1 cup water), add 1 teaspoon salt and 1 tablespoon sugar and add to the yeast. Add 2 cups of flour and stir until blended. It will be soft and sticky. Now add 3 TBSP of vegetable oil and 1.5 cups of flour and stir. It will still be soft, but no longer sticky. Cover with a towel and let sit until double in bulk – about one hour.

Knead lightly and roll out to about 1/4 inch thick. Cut with a circular cookiet cutter (my muffins) or tuna can (normal size muffins) and let rise 1/2 hour. Cook on a hot griddle that  you have dusted with cornmeal. Cook about 10 minutes on one side and flip and cook about 15 minutes on the other. I only cook the ones I want to eat at the time. The dough for the rest have been dusted lightly with cornmeal and are bagged up in baggies in the fridge for fresh, hot English Muffins on demand.

I added a lovely Red Velvet Apricot for some fresh, bright color, but then I went and ate it while the muffins were cooking.  There’s a nice article with pretty pictures over at foodie hunter. When you see how pretty they are, you will understand why it didn’t make it to the table.