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MIKE'S ENGLISH BREAKFAST MUFFINS

These are the classic breakfast muffin that everyone looks forward to digging into on those early morning journeys. Except this time, they're home made... which makes them roughly 10x better (in our opinion)! Crispy on the outside and pillowy and soft inside. Make a load of these and fill them with your fave breakfast ingredients for the ultimate morning treat.

INGREDIENTS

for the muffins

for the hollandaise

for the fillings

STEP-BY-STEP-GUIDE

MAKE THE DOUGH

Tip the flour into the bowl of a stand mixer and add the yeast and sugar to one side of the bowl and the salt on the other side. Start to combine using the dough hook attachment then add the butter, egg and milk. Keep pouring and mixing until you have a wet but combined dough.

KNEAD AND PROVE

Knead the dough for 10 minutes, until the dough is smoother and comes away from the sides of the bowl. Keep adding a little flour if the dough continues to be sticky. Grease the bowl, shape the dough into a ball and place it back into the bowl. Cover with Cling Film and leave to prove for an hour or until it’s doubled in size.

SHAPE AND 2ND PROVE

Dust 2 baking trays with the semolina. Scoop the dough out of the bowl and onto the floured work surface again. Roll the dough into a sheet about 2.5cm thick. Cut out 10cm circles from the sheet and carefully transfer onto the baking trays. Cover with greased Cling Film. Prove for another 30 minutes.

COOK THE MUFFINS

Preheat the oven to 170ºC. Put a frying pan over a low heat. Place the muffins in the pan (you will have to do this is batches). Cook for 5 minutes, then flip and repeat on the other side. Put the muffins in the oven for 5 minutes to finish cooking.

FOR THE HOLLANDAISE

Throw the shallot, bay leaf and peppercorns into a small pan. Pour in the vinegar and heat to a simmer. Reduce down to about 1 tablespoon of liquid. Strain through a sieve. Place the butter in a small pan and heat very slowly on the hob until it melts and the impurities (the white bits) separate and sink to the bottom.

CONTINUE WITH HOLLANDAISE

Heat a pan of salted water to a gentle simmer. Place the egg yolks in a large mixing bowl and sit it over the simmering water, but not so that the bottom of the bowl touches the water, just the steam. Add the salt, pepper and vinegar reduction to egg yolks and whisk over the steaming bowl for a minute or so. Drizzle the melted butter into the egg yolk mixture very slowly, whisking continually and making sure none of the butter impurities are added.

FINISH THE HOLLANDAISE

Continue until all the butter has been incorporated and you have a sauce of spooning consistency. (If needs be add a tiny splash of hot water to thin it out). Taste and finished the sauce with the lemon juice, tabasco and extra salt and pepper if necessary.

COOK THE BACON

Raise the oven temperature to 200ºC and line a baking tray with baking paper. Lay the bacon on the lined tray and cook in the oven for 10 minutes until crisp.

COOK THE EGG

Put a frying pan over a medium heat and add a little oil. Place a ring cutter into the pan and crack the egg in. Break the yolk and let it run to one side and fry over a medium-low heat for 2 minutes. Turn the heat back up to medium and pour in 2 tbsp of water. Add a lid and steam for another 2 minutes. Season the egg with salt and pepper. Repeat for all the eggs (do more than one at a time if possible).

CRISP THE MUFFINS

Cut the muffins in half crosswise. Put another frying pan over a high heat (or wipe out the one used for eggs). Add 1 tsp of the butter and let it foam, then place the muffins, cut side down, in the pan and cook for 2-3 minutes, until golden brown and crisp on the inside. Repeat for all the muffins, adding a little more butter each time.

ASSEMBLE YOUR MUFFINS

Place a slice of cheese on the bottom of each muffin, followed by the hot egg and 2 rashers of bacon. Place the muffin lid on top and serve.