There are so many things you can do with English muffins, especially since we have so many flavors like harvest seeded, multigrain with flax, spelt and whole grain wheat English muffins! I’ve found a few new recipes to help make your breakfasts easy, light and delicious.
The first recipe I found was from a blog called The Kitchn. This blogger made English Muffin French Toast! She mixes milk, heavy cream, eggs, sugar, and vanilla and then dunked the English muffin halves into that mixture and fried it in a pan with a little bit of oil. This English muffin french toast is more flavorful than your ordinary french toast because the holes and aeration in the English muffin allows for more of the cream mixture to flow through more of the muffin allowing for a stronger more flavorful finish. Just sprinkle with a little bit of powdered sugar and you have a beautiful English muffin french toast. But this is all for a sweet breakfast.
If you’re looking for more of a savory breakfast, I suggest eggs benedict. Just toast your favorite flavor of Rudi’s Organic English Muffins. I like mine with sautéed spinach and lox. Put about a tablespoon of olive oil into a pan and add your spinach and some salt to it. Let it wilt and once it’s cooked, place onto your toasted English muffin. Poach two eggs and place one on each half of the muffin. Finish with a little bit of lox on each side and enjoy!
If both of those recipes require too much time you could always get a little creative with your spread choices. I love melting butter and pouring it over my muffin and sprinkling cinnamon sugar on top. Sometimes I spread butter and blackberry jelly on each half, and other times I spread a little bit of Justin’s nut butter an drizzle some honey over it. It’s quick, easy and makes for a delicious and light breakfast. Now you have a few great recipes to help get you into the kitchen and make a delicious breakfast. Bon apatite!