Easy English Muffins

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Course Breakfast, Side Dish

Ingredients

400 grams lukewarm milk 1 3/4 cup
25 grams sugar 2 tablespoons
10 ml instant yeast 2 teaspoons
43 grams softened butter 3 tablespoons
1 large egg lightly beaten
7 ml salt 1 1/4 - 1 1/2 tsp salt
540 grams flour 4 1/2 cups
60 ml (optional) semolina or farina 4 tablespoons

Instructions

Mix everything together, this makes a soft, sticky dough.
Form a ball, spray with oil, cover, and let rise in a warm area until double (1-2 hours)
Gently punch down, and divide into 16 even pieces.
Form 16 3 to 3 /12 inch diameter biscuit-shaped pucks.
Sprinkle some semolina flour on a room-temperature well-seasoned cast iron or nonstick pan. If the pan isn't well-seasoned, spray some cooking oil on it before sprinkling the flour. Place the pucks on it, and sprinkle some semolina on top.
Cover the muffins with parchment paper and let rise for 20 minutes.
If this is the first time you've done this, preheat your oven to 350 in case the next step doesn't work as desired.
Raise the heat to medium, and "dry fry" until dark golden brown, 4-5 minutes per side, internal temperature should reach 195F or higher.
If the muffins are not fully cooked, but are the right colour, bake at 350 for 10 minutes.
Remove from heat, let cool completely before enjoying.
Pro tip - use a fork to separate the muffin, not a knife.

Biscuits (Keto)

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Prep Time 25

Cook Time 20

Course Breakfast, Side Dish

Ingredients

1 cup almond flour
1 tbsp coconut flour
1 tsp baking powder
1 tbsp psyllium husk powder
1/2 tsp salt
4 egg whites
2 eggs
2 tbsp melted butter (or oil)

Notes

Whip the egg whites to soft peaks.

Combine the rest of the ingredients in a separate bowl.

Fold the egg whites into the mix.

Cover and let sit in a fridge for 15-20 minutes.

Preheat oven to 400F

Grease muffin tray with butter.

Scoop 2 tbsp of the batter into each cup.

Optional - sprinkle any topping you like, shredded cheese, chunks of cheese, jalapenos, bacon, etc.

Bake for 20 minutes, or until golden brown, and a toothpick comes out clean.

Let sit on a cooling rack for a few minutes, and butter before serving, because butter makes everything better.

Keyword Keto

Weave some bacon, because … bacon.

Poached Eggs
Pot of water to a boil, add 4 tbsp vinegar.
Make a swirl in the water, slide the egg from a bowl or cup into the middle of the swirling water.
Cook for 2-3 minutes, remove with a slotted spoon.
If you’re worried about the egg being too wet, you can gently place it on a paper towel-lined plate.
Keep the eggs warm until ready to serve.

Hollandaise Sauce

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Ingredients

3 egg yolks
1/2 tbsp lemon juice ( see below )
1 pinch salt
1 pinch ground pepper
1/2 cup butter

Instructions

Melt the butter in a saucepan.
Heat 1.5 - 2" water to a simmer in another pot. The bowl in the next step needs to fit snugly on top, and not touching the water.
Whisk egg yolks in a small bowl until frothy.
Whisk in everything other than the butter.
Place the bowl on top of the simmering water, and keep whisking until the mixture thickens a little and turns a pale yellow.
Remove the bowl from the heat, and slowly whisk in the melted butter until the sauce is smooth.
If you see any lumps at all, pour through a strainer.
Serve immediately.

Notes

You can do all this in a blender. Blend the ingredients other than the melted butter for about 30 seconds. Slowly add the butter, keep blending until thick and fluffy.

If the sauce curdles, you can save it by whisking another egg yolk into the mixture.
If that doesn't work, very slowly whisk the sauce into a container of 1 tbsp of hot water.

Note about the lemon juice - I usually use "RealLemon" which is different than fresh lemon. The traditional recipe is 1 tbsp of fresh lemon juice - you'll have to play around with this and adjust to taste while you're whisking the lemon juice into the sauce.