Breakfast Muffin
What better way to start your day than with this sausage, egg, bacon and béarnaise breakfast muffin!
English muffins (8 Portions)
450g Flour (strong)
1tsp Salt
1tsp Sugar
10g Yeast (dried)
50g Butter
250g Milk (whole)
Make the milk slightly warm and melt the butter inside. Mix all ingredients well for 5 minutes with the dough hook.
Leave to prove for 20/30 minutes (until doubled in size), roll to the correct thickness using fine semolina, can cut into disks.
Leave for another 20/30 minutes and prove covered. They should double in size.
Cook over a medium heat in a flat pan. Colour each side of the muffin, if it still feels slightly raw cook in a hot oven for 5/10 minutes.
Hollandaise reduction (160ml)
150ml White wine
150ml Vinegar (white wine)
1 Shallot (sliced)
15 Black peppercorn (unit)
3 Thyme (sprig)
Bring all ingredients to the boil and reduce by half. Leave in the fridge to infuse and use another day.
Hollandaise sauce (4 Portions)
3 Egg yolks (Burford browns, Clarence Court)
40ml hollandaise reduction
180g Butter (clarified)
Salt+pepper
Cook your butter in a medium saucepan slowly until it is clarified and clear.
Whisk egg yolk and reduction over a pan of simmering water until thick, aerated and cooked. Slowly whisk in your butter, finish with lemon and seasoning.
