I can't count the number of times that I have eaten poached eggs on muffin even though I've never made them before. Well, until now. Who knew they were actually so simple and satisfying to make? My recipe is pretty fuss free, and you can make the dough the night before and leave it to prove in the fridge, rather than do it all not the day. After all, breakfast should be fuss free yet filling. My favourite way to serve muffins are toasted, butter, and either topped with smoke salmon or ham, mashed avocado, and a poached egg. I typically avoid hollandaise as I find it rather too rich, and when it's the case I'm eating ham I prefer to good squirt of ketchup!
Makes 8
Hands-on Time 20 minutes
Proving Time + 2 hours
Cooking Time 12 minutes
Ingredients
400g plus extra for dusting Strong white bread flour
1 tsp Fast action yeast
1 tsp Fine salt
1 tbsp Caster sugar
40g Unsalted butter (softened)
250ml Full-fat milk
Oil for greasing (I use olive oil. You may want to use flavourless e.g. sunflower or vegetable)
2 tbsp Semolina
Equipment
Mixing bowl
Tea towel or clingfilm
Rolling pin
8.8-9cm Circular cutter
Baking tray
Large frying pan
Spatula
Add the 400g of flour to the mixing bowl followed by the yeast on one side, and the salt, sugar, and butter to the other.
Add the milk and combine using your hand. Once it has come together, tip out onto the worktop in front of you.
Knead the dough for 5 minutes until smooth. Flour the worktop only if you need to.
Clean the mixing bowl and lightly grease using the oil. Add the dough and cover with clingfilm or a cloth and leave to prove. If you are making the muffins the next day, pop the bowl into the fridge, otherwise it will take about 2 hours to double in size.
Once the dough has risen, tip it back out onto a floured worktop.
Roll out until it's 1cm thick.
Take the cutter and dust with flour before cutting out the muffins.
Sprinkle the baking tray with the semolina.
Pick up a muffins and place onto the semolina to coat. Flip over to coat the other side.
Leave to stand in the tray for at least 30 minutes.
Place the frying pan over a medium heat and leave to warm up for 5 minutes.
Add the muffins to the pan and cook for 6 minutes a side. You may need to cook them in batches.
Enjoy!
