Artisan McMuffinsPosted: May 19, 2012
What do you do when a Pastry Chef gives you just-baked artisan English muffins? You create something worthy of such a gift. Something that will be respectful of the baked good, and let it stand out, yet builds upon it, lofting it to even higher levels.
OK, on with it: I made Mark McMuffins, a variant on Mark McBagels (previously described).
To make 4 muffin halves: I’d like to say this served two, but uh-uh, Susi wasn’t home; the muffins were smaller than store-bought; and I ate ‘em both folks! (We had a couple more muffins for Susi to enjoy for the next day).
I very lightly toasted the English muffins, really just to warm them from their overnight stay in the fridge, then lightly buttered them. Add one half slice of Canadian bacon.
I pan fried two eggs just until the whites were set. I broke the yolks in the pan, but move the eggs around enough so they didn’t quite cook through. You could also do this with soft scrambled eggs or poached eggs.
I placed approximately one half an egg on each muffin, then topped with a half slice of muenster cheese, and baked at 400 for about 5 minutes. Note: if you would like tomato in this, put them under the eggs; I usually do, just didn’t this time.
During the last minute of cooking, I put a slice of avocado on each piece. When it was done, I applied cracked black pepper (no need for salt – there is enough in the bacon and cheese). Notice how the muenster has just started to caramelize! This is ideal. The fresh muffins were delicious, and I now pronounce this dish superior to a Mark McBagel!
(Many thanks to Elyssa of Andrei’s for the inspiration!)