Homestyle English Muffins
Prep 45M | Cook 20M | Enjoy in 65M
Eggs Benedict are a classic breakfast and brunch favourite. Something about those creamy egg yolks, smooth, flavourful hollandaise sauce and the saltiness of back bacon combine for a perfect harmony of flavours and texture. But they’re not complete without the perfect English muffin to stack it all on top of. That’s why we’re sharing this recipe for perfect English muffins. They’re actually pretty simple to make and taste better than anything bought at the store – plus, they’re full of the little air pockets that English muffins are known for. Set a few aside for toasting with jam the next day for a perfect, quick breakfast.
Make these ahead of time, then encourage the rest of your family to spoil you on Mother’s Day with a brunch of Eggs Benedict – or get them to make the whole thing, because, really, it’s your day!
1 cup milk
2 tbsp white sugar
1 package active dry yeast
1 cup warm water
1/4 cup melted shortening
6 cups all-purpose flour
1 tsp salt
1 – Warm milk in a small pot or saucepan until bubbling, then remove from heat
2 – Mix in sugar until dissolved. Cool until lukewarm
3 – Dissolve yeast into warm water. Let stand about 10 minutes
4 – Combine the milk, yeast mixture, shortening and 3 cups of flour in a large bowl
5 – Beat mixture until smooth. Add in salt and the rest of the flour until a soft dough is formed
6 – Place dough in a greased bowl and let rise
7 – Punch down the dough and roll out to about ½ inch thick. Cut rounds with a biscuit cutter or cup
8 – Spring waxed paper with cornmeal and set the rounds on the paper. Dust the tops of the muffins with cornmeal as well. Allow to rise for 30 minutes
9 – Heat a greased griddle to medium heat. Cook muffins for around 10 minutes on each side, keeping them in a warm oven until each muffin is cooked.
10 – Let cool, then split and toast as many as you need for your Eggs Benedict breakfast or brunch. Store leftover muffins in a storage bag or container.