Homemade English Muffins with Crispy Parma Ham, Poached Egg, Roasted Tomato and Hollandaise Sauce
Homemade English Muffins with Crispy Parma Ham, Poached Egg, Roasted Tomato and Hollandaise Sauce
Homemade English Muffins with Crispy Parma Ham, Poached Egg, Roasted Tomato and Hollandaise Sauce
English Muffins – makes 12
450g strong flour
225ml whole milk
80ml water
2 teaspoons dried yeast
1 teaspoon salt
1 teaspoon castor sugar
Method
Warm the milk and water to blood temperature – dip your pinky in it and it shouldn’t burn. Whisk in the yeast and sugar and leave for 5 minutes.
Mix the flour and salt and make a well in the centre. Add the milk mixture and mix to a dough. Turn onto a lightly floured surface and knead for 10 minutes ( or use the dough hook in a mixer for 5 minutes).
Place dough in a lightly oiled bowl and cover with a teatowel or cling. Leave for an hour at ambient temperature. Knock back the dough and then roll to 2cm thick. Cut out rounds ( makes 10-12 muffins) and place on a lightly floured tray. Allow to rest for 30 minutes. Heat a heavy based frying pan or griddle pan over medium heat and add the muffins – do it in batches or in 2 pans.
Cook for about 6 minutes on each side. When they sound hollow when tapped they’re ready.
Cool on a wire rack.
For two servings
2 English muffins, split and toasted
100g cherry tomatoes
1 tablespoon olive oil
Pinch salt
4 slices parma ham
2 eggs
White wine vinegar
Method
Halve tomatoes and place in a small pan and drizzle with half the oil. Season with the salt and place in a 200oc oven for 10 minutes.
Drizzle rest of oil on a pan and when hot add parma ham and crisp up on both sides – will take about a minute.
For poached eggs bring a pan of salted water to the boil and add a tablespoon of vinegar. Crack an egg into a cup and slide into the water and repeat with other egg. Cook for about 3 minutes or until eggs are set but still soft to touch. Drain on kitchen paper.
Hollandaise sauce
1 egg yolk
1 teaspoon white wine vinegar
70g butter, melted
1 tablespoon chopped chives
Method
Whisk the egg yolk with the vinegar in a heatproof bowl. Heat a pan of water to a simmer. Place egg yolk mixture on pan of water and whisk continuously for a minute. Remove from the pan to stop overcooking occasionally. Whisk in the butter - yellow part only in a steady stream, whisking all the time until incorporated. Check seasoning and add chives.
To assemble –
Toast the muffins and place an egg and hollandaise on one side, crispy ham and tomatoes on the other.
