Wednesday, April 20, 2011
So, it turns out English Muffins are incredibly easy to make. They require some planning (sitting in the fridge overnight)
and some patience (rising for an hour before baking).
But other than that, a breeze. And delicious. I used a recipe of Alton Brown's, which is part of his Eggs Benedict recipe. But he also has this version, which doesn't require the overnight refrigerating, or quite as long of a rising time. I'll have to try that one next time.
Because. There must be a next time. We have a long family association with Eggs Benedict. It's what my parents used to make for breakfast on Christmas morning when we were kids (and still do, but I'm not usually there). Took a long time. And then we had to clean up the breakfast dishes. BEFORE opening presents. I know. My point is, I should know how to make hollandaise, right? I don't. I've never made it. *shame* I tried Alton's recipe. I've watched the episode where he makes it a couple of times. Still, utter failure. Broken sauce. I have an electric stove that comes on and off as it sees fit, and I don't have a laser thermometer so that I can take quick temperatures like he can. I think there must be an easier way. Pie Queen? (and by easier, I don't mean using a Knorr package)
Anyway, with the failed hollandaise, we regrouped and decided to make homemade Egg McMuffins.
Yummy. The English Muffins were perfect. Not quite as nook-and-crannyish as Thomas', but I didn't expect them to be. Just very delicious and homemade-ish.
TGIP Rating--English Muffins--KEEPER. Next time though, I'll probably try Alton's other recipe. And I'll also toast one and slather it with butter to see how the muffins are in their "pure" form.
Next up: I think I'm making Hot Cross Buns for Easter breakfast. Am I?