Is there any brunch more tempting than Eggs Benedict? The sight of a perfectly poached egg, cloaked in buttery hollandaise sauce, perched atop a lightly toasted English muffin is enough to get most stomachs rumbling. Whether you like it with bacon or salmon, it is a classic for a reason.
We are so used to buying English muffins from the supermarket, we never even consider making them at home, but I am here to tell you that Homemade English Muffins are not only much better than the store-bought kind, they are super easy to cook – you don’t even need an oven as they are cooked in the pan.
The ingredients in English muffins are very straight-forward, yeast, flour, sugar, salt and yoghurt. The secret, however, to perfect English muffins is to use a generous coating of semolina – this stops the muffins sticking to the pan, and gives them their distinctive texture. They are cheap as chips to make and a great weekend bake to impress the family.
The only real trick with English muffins is to be very gentle with them once they have risen. Carefully lift them from the baking sheet to the pan and cook them over medium-low heat. This will stop them deflating or burning. English muffins keep in a plastic bag or airtight container for 2-3 days at room temperature and freeze well.
I like mine with a poached egg, lots of smoked salmon and lashings of hollandaise. How do you eat yours? Happy brunching! x J
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
Homemade English Muffins
Who knew it was so simple to make Homemade English Muffins? Making your own English muffins is easier than you think and only needs a few ingredients. Eggs Benedict will never be the same again!
- 7g sachet yeast
- 1 tsp sugar
- 150g unsweetened yoghurt
- 500g plain flour
- 1 tsp sea salt
- 3-4 Tbsp semolina
- 2 tsp oil
Whisk the yeast and sugar together with 200ml of warm water. Stir in the yoghurt and set aside for 5 minutes. In a mixing bowl, whisk the flour and salt together, then pour in the yeast mixture. Stir with a spoon until a rough dough forms.
Turn the dough out onto a floured surface and knead for 10 minutes, dusting with a little extra flour if it is very sticky and hard to handle. (If using a stand mixer, knead for 7 minutes with the dough hook attachment. When the dough is kneaded, cover the dough loosely with clingfilm and allow to rest for 15 minutes. Meanwhile, generously dust a deep-sided baking tray with 3 tablespoons of the semolina.
Roll the dough out to around 2cm thick and use a cookie cutter, glass, or empty tin can (tuna tins are a good size!) to cut rounds of dough. Cut as many as you can, then use a spatula to lift them onto the prepared tray leaving plenty of distance between each.
Re-roll the dough scraps and continuing cutting, until the dough is used up. Sprinkle the remaining semolina generously over the dough rounds, then cover them with a clean tea towel or clingfilm, ensuring it does not touch the dough. Allow to rise for 1 hour, until roughly doubled in size.
When the muffins are risen, heat the oil in a large frying pan. Carefully lift 4 of the muffins into the frying pan and cook for 5-6 minutes each side over medium heat, turning once only. Transfer to a rack to cool and repeat with the remaining muffins.
Serve split and toasted with butter and jam, or even better, with poached eggs, salmon and hollandaise sauce for a truly delicious Eggs Benedict.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 204mgCarbohydrates: 41gFiber: 2gSugar: 1gProtein: 7g
Nutrition information is calculated automatically and isn’t always accurate.
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FREQUENTLY ASKED QUESTIONS
How do I store English muffins?
They will keep well at room temperature in a plastic bag for 2 days. If you want to keep them longer, split them and then freeze them.
I can’t find semolina, are there any substitutes?
Semolina works like little ball bearings to stop the muffins sticking to the pan. It also gives the muffins their distinctive crunchy bottom. If you can’t find semolina, try using finely ground cornmeal. In a real pinch, couscous crushed very finely in a mortar and pestle would work too.
I don’t have any yoghurt in the house! Are there substitutes?
Sour cream works perfectly, or even milk with 1 teaspoon of lemon juice added, though the texture will be slightly different.