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English Muffin With Scrambled Eggs Recipe

English Muffin With Scrambled Egg Recipe

Homemade English muffin with scrambled eggs is a well-loved breakfast. English muffins are so fluffy and soft. Together with scrambled eggs and fresh vegetables, they become a nutritious breakfast.
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Course: Main Course
Cuisine: American
Keyword: English Muffin With Scrambled Eggs
Level of Difficulty: Easy
Dietary Preference: Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 3 servings
Calories: 989kcal

Equipment

  • Bowls
  • Kitchen turner
  • Pan
  • Whisk

Ingredients

For English Muffin Dough (16 pieces)

  • 280 ml warm milk (can be skimmed, lactose-free, or plant-based)
  • 2 tbsp honey (maple syrup or granulated sugar)
  • 1 tsp salt
  • 7 g instant dry yeast
  • 1 egg (at room temperature)
  • 3 tbsp melted butter (unsalted)
  • 500 g bread flour

To Cook The Muffins

  • 1-2 tbsp melted butter (unsalted)
  • Cornmeal, for dusting

For Scrambled Eggs

  • 2 tbsp olive oil
  • 2 eggs

For Garnish

  • Ham or prosciutto, red peppers, cherry tomatoes, olives, mozzarella, greens, etc.
US Customary - Metric

Instructions 

For making and cooking muffins

  • Mix warm milk, honey, salt, and yeast and stir them in a big bowl. Set aside for a maximum of 10 minutes.
  • Add butter and egg to the mixture. Then add bread flour and mix again.
    Use a whisk, a kitchen turner, or your hands to mix them until you have a smooth and sticky dough. Or use a stand mixer to do it by choosing the dough cycle.
  • Sprinkle a bit of flour on the dough. Use a clean towel to cover the dough in a bowl.
    Remember to keep it in a warm location so the dough can rise double in 1 hour.
  • Cut the dough into smaller balls. Then place each ball into a greased and cornmeal-dusted ceramic mold to form a flat, round, and even-shaped muffin.
  • Use your fingers to press the ball-sized dough, brush the top with butter and sprinkle a bit of cornmeal again.
    After that, you turn the dough out onto the floured surface. Repeat the same process for each ball.
  • Preheat your large pan over low heat and place the muffins on it. Give them enough space between these muffins.
    Use a kitchen turner/spatula to flatten muffins gently and cook them until golden, puffed up, and toasted. Flip them and repeat this for another side.

For cooking scrambled eggs

  • Crack the eggs into a bowl and whisk them for 1 minute.
    Heat your small pan over medium heat, then add olive oil and wait for 1 to 2 seconds.
    Remove the pan from the heat, pour the eggs onto it, and then return it to the heat.
  • Use a spatula to stir the eggs. After 30 seconds, the eggs start to set, which means your food is ready.
  • Season it with salt/pepper, and serve.

For garnishing

  • You can customize this part. But highly recommended ones are ham, prosciutto, olives, mozzarella cheese, cherry tomatoes, red peppers, greens, or other compliments.

Video

Notes

  • It is acceptable to use dairy milk and coconut oil to make vegan muffins.
  • You can use a big cookie cutter to cut and form them into even muffins.
  • Besides a normal pan, a griddle also works well to cook your muffins.
  • In order to make the best scrambled eggs, go with a non-stick pan. Do not add milk or cream and never crack the eggs directly into the pan.

Nutrition

Calories: 989kcal | Carbohydrates: 138g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1000mg | Potassium: 406mg | Fiber: 5g | Sugar: 17g | Vitamin A: 863IU | Vitamin C: 0.1mg | Calcium: 175mg | Iron: 2mg