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English breakfast muffin with bacon and egg

One English breakfast muffin with bacon and egg and a tray of English muffins in the background

English breakfast muffin with bacon and egg

Name: English breakfast muffin with bacon and egg
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Makes 6 muffins
Ingredients: 150ml milk; 7g sachet fast-action dried yeast; 2 tsp caster sugar; 450g strong white bread flour plus extra for dusting; 25g unsalted butter chopped; semolina for dusting; 12 slices streaky bacon; 6 eggs

Matty Edgell

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Makes 6 muffins

More effort

Prep: 45 mins

Cook: 40 mins

plus rising, proving and cooling

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Rustle up homemade muffins to enjoy with eggs and bacon for breakfast or brunch. The muffins take a little effort but are worth it and will store for two days

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Ingredients

Nutrition

Units:

MetricUS

For the muffins

150ml milk
7g sachet fast-action dried yeast
2 tsp caster sugar
450g strong white bread flour

plus extra for dusting
25g unsalted butter

chopped
semolina

for dusting

To serve

12 slices streaky bacon
6 eggs

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Nutrition: Per serving

kcal597
fat25g
saturates9g
carbs61g
sugars3g
fibre3g
protein29g
salt2.79g

Method

step 1

Pour the milk and 150ml water into a saucepan and heat until lukewarm. Remove from the heat and stir in the yeast.
step 2

Tip the sugar, flour and 1 tsp flaky salt into the bowl of a stand mixer and combine. Add the butter and the milk mixture and knead for 5-10 mins until dough is smooth and elastic. Cover the bowl and leave to rise for 1-2 hrs, or until doubled in size.
step 3

Scrape the risen dough onto a lightly floured work surface and roll out to 2-2½cm thick. Flour an 8cm round cookie cutter and cut out the muffins, rolling and reshaping any trimmings (you should get 6 muffins in total).
step 4

Dust a baking tray with semolina and arrange the muffins on it, making sure they are spaced apart. Dust the tops of the muffins with more semolina and cover. Set aside to prove for 30-45 mins, until risen and puffy.
step 5

Heat a frying pan over a low-medium heat and cook 3-4 muffins at a time for 6-8 mins on each side – turn down the temperature if they are colouring too much. Once golden brown, cool fully on a wire rack.
step 6

To serve, heat a large frying pan over a low-medium heat and fry the bacon until the fat starts to render, turn up the heat to medium and continue to cook, turning once, until crispy. Remove from the pan and cook the eggs in the reserved bacon fat to your liking. To assemble, cut the muffins open and fill with bacon and eggs, then serve.

Tip

The muffins will keep in an airtight container at room temperature for up to two days. Lightly toast before serving.

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