Ingredients
Equipment
Method
Make the English Muffins
- In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.In a large mixing bowl, whisk together flour and salt. Add yeast mixture, melted butter, and the egg. Mix into a soft dough.Knead 5–7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, 1–1 ½ hours.Roll dough out ½-inch thick and cut into rounds with a 3-inch cutter. Place on a parchment-lined baking sheet dusted with cornmeal. Sprinkle tops with cornmeal, cover, and let rise 30 minutes.Cook muffins on a skillet or griddle over medium-low heat, 7–10 minutes per side, until golden brown and hollow-sounding when tapped. Let cool slightly before slicing.
Make the Garlic Aioli:
- In a small bowl, whisk together mayonnaise, garlic, lemon juice, and Dijon mustard.Season with salt and pepper. Chill until ready to use.
Cook the Bacon
- Preheat oven to 400°F (200°C). Arrange bacon slices on a foil-lined baking sheet with a rack on top.Sprinkle generously with freshly cracked black pepper.Bake 15–20 minutes, until crispy. Drain on paper towels.
Scramble the Eggs
- In a bowl, whisk eggs with a pinch of salt and pepper.Heat a little butter in a nonstick skillet over medium-low. Add eggs and cook slowly, stirring, until soft curds form.Just before finishing, fold in shredded parmesan cheese until melty and creamy. Remove from heat.
Assemble the Sandwiches:
- Lightly toast the English muffins. Spread garlic aioli on both halves.Layer with cheddar cheese, scrambled eggs, and pepper-crusted bacon.Add optional spinach, avocado, or tomato if desired.Top with the muffin half and serve warm.