English muffins

with poached egg and spinach
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Dough

Procedure
250 g white flour
½ tsp salt
½ tsp sugar
¼ cube of yeast (about 10 g)
150 ml milk
1 egg
15 g butter, soft
Durum wheat semolina for shaping

Hollandaise foam

Procedure
3 tbsp vinegar
1 shallot, chopped
3 peppercorns
1 egg
1 egg yolk
125 g butter
Some salt
1 knife tip of cayenne pepper
Some lemon juice

Spinach

Procedure
1 shallot, chopped
Butter for sweating
200 g leaf spinach
Some salt
Some pepper
Some nutmeg
Some horseradish

Poached eggs

Procedure
1 l water
100 ml vinegar
8 eggs

Dough

Procedure
Mix the flour, salt and sugar in a bowl. Stir the yeast, milk and egg together and pour into the bowl. Add the butter and knead to a firm, smooth dough. Shape the dough into a ball.
Return to the bowl, cover and allow to rise for about 1 hour until double in volume.
Cut the dough into 8 evenly sized pieces and shape into balls. Using your palm, flatten each ball until it is about 2 cm thick, turn in the durum wheat semolina and then place on the baking tray. Allow to proof for 20 minutes.

Baking

Procedure
Preheat the cooking space to 200 °C using the PizzaPlus mode.
Bake the muffins in the middle shelf position for 4 minutes. Turn the muffins and bake for a further 4 minutes.

Hollandaise foam

Procedure
Bring the vinegar, shallot and peppercorns to the boil in a small pan, then reduce by half over a low heat. Strain through a fine sieve into a bowl, gently squeezing the shallot with a spoon. Add the egg and the egg yolk and mix well with a whisk.
Melt the butter in a small pan and bring to the boil. Gradually add the melted butter to the mixture, stirring constantly. Add salt, cayenne pepper and lemon juice to taste. Put the hollandaise into a whipping siphon. Charge the siphon with a cartridge. Shake vigorously and keep warm.

Spinach

Procedure
Sweat the shallot in butter in a large pan over a medium heat until translucent. Add the spinach and sweat until it wilts. Season with the other ingredients to taste.

Poached eggs

Procedure
Bring the water and vinegar to the boil in a pan, then lower the heat. Put the eggs into the simmering water batchwise. After 4 minutes remove from the pan and strain. Repeat the process for the remaining eggs.

Serving

Procedure
Cut 4 muffins in half and toast them. Spoon spinach on top of the muffin halves and set a poached egg on top of the spinach. Serve with hollandaise foam.

Cooking steps

Procedure
(Pre-)heat cooking space to 200°C with Pizza Plus
Action
Pizza Plus 200°C for 4 Mins
Action
Pizza Plus 200°C for 4 Mins

Tips

Freeze the rest of the English muffins and simply toast to defrost when needed.

  • Baking tray
  • Whipping siphon
Shopping list
Quantity Ingredient
½ tsp salt
1 l water
1 egg yolk
150 ml milk
2 egg
Durum wheat semolina for shaping
3 tbsp vinegar
Some lemon juice
2 shallot
1 knife tip of cayenne pepper
8 eggs
140 g butter
¼ cube of yeast (about 10 g)
100 ml vinegar
Some salt
250 g white flour
200 g leaf spinach
3 peppercorns
½ tsp sugar
Butter for sweating
Some horseradish
Some nutmeg
Some pepper

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