Recipe Tip: English Muffins with Bacon and Eggs

Instructions

1. Step 1

   Start the recipe the day before.

2. Step 2

   Combine the flour, yeast and salt in a mixing bowl. Add the milk and honey and stir well with a wooden spoon or a dough scraper until the dough comes together, about 5 minutes.

3. Step 3

   Cover with cling film and leave to rise at room temperature for about 5 hours.

4. Step 4

   Line a baking tray with baking paper and sprinkle over half of the semolina or polenta.

5. Step 5

   Form the dough into 8 roughly equal circles and place on the tray. Sprinkle with the remaining semolina, cover with cling film and leave to rest in the fridge for at least 12 hours.

6. Step 6

   Preheat the oven to 120°C.

7. Step 7

   Fry the bacon in a large cast iron pan over medium heat until crisp. Keep warm. Fry the fried eggs in the bacon fat and also keep warm.

8. Step 8

   Leave enough bacon grease in the pan to just cover the bottom of the pan and put over a medium heat (reserve the rest).

9. Step 9

   Add 4 muffins to the hot pan and fry over a medium heat until they are browned and crisp on one side, about 6 minutes. Turn and fry on the other side, also for 6 minutes. Add more bacon fat as needed and repeat with the remaining 4 muffins. Transfer the cooked muffins to the oven to keep warm.

10. Step 10

    Cut the muffins in half, butter well and top each with 3 slices of bacon, 1 egg and 1 slice of cheese. Garnish with rocket leaves to serve.

11. Step 11

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12. Step 12

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13. Step 13

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14. Step 14

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15. Step 15

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