蜜芽传媒

蜜芽传媒made English Muffins with Crispy Parma Ham, Poached Egg, Roasted Tomato and Hollandaise Sauce

English Muffins – makes 12
450g strong flour
225ml whole milk
80ml water
2 teaspoons dried yeast
1 teaspoon salt
1 teaspoon castor sugar

Method

Warm the milk and water to blood temperature – dip your pinky in it and it shouldn’t burn. Whisk in the yeast and sugar and leave for 5 minutes.
Mix the flour and salt and make a well in the centre. Add the milk mixture and mix to a dough. Turn onto a lightly floured surface and knead for 10 minutes ( or use the dough hook in a mixer for 5 minutes).
Place dough in a lightly oiled bowl and cover with a teatowel or cling. Leave for an hour at ambient temperature. Knock back the dough and then roll to 2cm thick. Cut out rounds ( makes 10-12 muffins) and place on a lightly floured tray. Allow to rest for 30 minutes. Heat a heavy based frying pan or griddle pan over medium heat and add the muffins – do it in batches or in 2 pans.
Cook for about 6 minutes on each side. When they sound hollow when tapped they’re ready.
Cool on a wire rack.

For two servings

2 English muffins, split and toasted
100g cherry tomatoes
1 tablespoon olive oil
Pinch salt
4 slices parma ham
2 eggs
White wine vinegar

Method

Halve tomatoes and place in a small pan and drizzle with half the oil. Season with the salt and place in a 200oc oven for 10 minutes.
Drizzle rest of oil on a pan and when hot add parma ham and crisp up on both sides – will take about a minute.
For poached eggs bring a pan of salted water to the boil and add a tablespoon of vinegar. Crack an egg into a cup and slide into the water and repeat with other egg. Cook for about 3 minutes or until eggs are set but still soft to touch. Drain on kitchen paper.

Hollandaise sauce
1 egg yolk
1 teaspoon white wine vinegar
70g butter, melted
1 tablespoon chopped chives

Method

Whisk the egg yolk with the vinegar in a heatproof bowl. Heat a pan of water to a simmer. Place egg yolk mixture on pan of water and whisk continuously for a minute. Remove from the pan to stop overcooking occasionally. Whisk in the butter - yellow part only in a steady stream, whisking all the time until incorporated. Check seasoning and add chives.

To assemble –
Toast the muffins and place an egg and hollandaise on one side, crispy ham and tomatoes on the other.