POACHED EGGS ON ENGLISH MUFFINS WITH HELGA'S HOLLANDAISE
Steps:
- For the English muffins: Whisk together the flour and instant yeast in a large bowl.
- In a large measuring cup, combine the water, milk, melted butter, sugar and salt.
- Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.
- Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).
- Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.
- Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)
- For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.
- For the poached eggs: Preheat the oven to 350 degrees F.
- Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.
- To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
DOWN-HOME CREAMED EGGS ON TOASTED ENGLISH MUFFINS
Number Of Ingredients 6
Steps:
- 1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs slice thinly.2. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat.3. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 350 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 5 g 25% * Cholesterol: 330 mg 110% * Sodium: 720 mg 30% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 2 g 8% * Sugars: 17 g * Protein: 20 g * Vitamin A: 15% * Vitamin C: 2% * Calcium: 35% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 Medium-Fat Meat or 2 1/2 Carbohydrate, 2 Medium-Fat Meat
Nutrition Facts : Nutritional Facts Serves
ENGLISH MUFFIN WITH SCRAMBLED EGG AND HAM
Scrambled egg on toast is a real english breakfast/snack thing, and this is just a variation on that. I like anything on english muffins! They're my comfort food. I like to have this when my husband's not home for dinner and I don't feel like doing 'real' cooking.
Provided by Ppaperdoll
Categories Lunch/Snacks
Time 8m
Yield 2 muffin toasts, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Toast muffin halves lightly. In small pan, scramble eggs with milk and butter. Stir in mayonnaise.
- Spoon egg mixture onto muffin halves. Top with ham and grill/broil 2-3 minutes. Garnish with chives or onion.
Nutrition Facts : Calories 556, Fat 36.6, SaturatedFat 14.9, Cholesterol 488.9, Sodium 1099, Carbohydrate 31, Fiber 2, Sugar 3.8, Protein 25.3
WONDERFUL ENGLISH MUFFINS
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. -Linda Rasmussen, Twin Falls, Idaho
Provided by Taste of Home
Time 55m
Yield 12 muffins.
Number Of Ingredients 11
Steps:
- Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.
Nutrition Facts : Calories 240 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
EGG SALAD ENGLISH MUFFINS
These toasty breakfast muffins will give you a jump-start on brisk autumn mornings. I make the egg salad ahead of time, then assemble them as needed. They're also good with bacon or ham. -Deborah Flora, Sawyer, Kansas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese. , Bake at 350° for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 475 calories, Fat 26g fat (7g saturated fat), Cholesterol 365mg cholesterol, Sodium 1410mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
HOMEMADE ENGLISH MUFFINS
You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.
Provided by SER
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h10m
Yield 16
Number Of Ingredients 8
Steps:
- Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
- Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
- Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
- Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
- Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.
Nutrition Facts : Calories 182 calories, Carbohydrate 31.9 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 266.6 mg, Sugar 3 g
BEST CADBURY CREME EGG MUFFINS
Delicious, moist chocolate muffins with a entire mini cadburys creme egg hidden in the middle!
Provided by samwalker22
Time 30m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Preheat oven to 180c and lightly grease muffin pan.
- Mix self raising flour, caster sugar, cocoa powder and baking powder in large mixing bowl until combined.
- In a separate bowl; mix vegetable oil, buttermilk, egg, vanilla extract and salt until combined.
- Make a well in the dry ingredients bowl, pour in the wet ingredients and mix until JUST combined and no streaks of flour remain. Do not over mix, the mixture should be lumpy. This helps keep the muffins moist.
- Evenly distribute the mixture into the prepared muffin pan.
- Place a mini creme egg in the centre of each muffin, stood up straight.
- Bake for 15 minutes or until the muffin springs back when lightly pressed.
- FOR THE FROSTING
- In a bowl, cream together cream cheese and butter until creamy.
- Mix in the vanilla extract, then gradually stir in the icing sugar.
- Transfer mixture into piping bag and pipe onto muffins.
- Finish off by placing a mini creme egg on top.
CREAMED EGGS
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g
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