Breakfast English muffins – Saturday KitchenSaturday Kitchen

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Paul Ainsworth
From Saturday Kitchen

Ingredients

Heat the Oil: In a medium-sized saucepan, heat the olive oil over medium heat.
Cook Aromatics: Once the oil is warm, add the diced onion, chopped garlic, bay leaf, thyme, and a pinch of sea salt. Cook for 3–4 minutes, stirring occasionally, until the onions are soft and translucent.
Add Sugar and Vinegar: Stir in the dark brown sugar until it begins to melt. Then, add the white wine vinegar and increase the heat. Cook until the vinegar has completely reduced.
Incorporate Tomatoes: Add the tinned chopped tomatoes to the pan. Reduce the heat to a simmer and cook until the sauce thickens.
Final Touches: Once thickened, remove the pan from heat. Taste and adjust the seasoning as needed, adding the remaining 5ml of white wine vinegar to taste.
Storage: The tomato fondue can be stored in an airtight container in the fridge for up to five days.

Mix Dry Ingredients: In a large bowl, whisk together the plain flour, sea salt, golden caster sugar, and active dry yeast.
Combine Wet Ingredients: In a small bowl, mix the melted butter and warm water.
Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until combined.
Knead the Dough: Lightly flour a work surface and turn the dough out onto it. Knead by hand for 4–5 minutes until a smooth dough forms.
Rest the Dough: Allow the dough to rest for 20 minutes. For enhanced flavor, refrigerate the dough overnight to cold-ferment (24 hours is ideal).
Prepare Baking Tray: Lightly coat a baking tray with semolina flour and set aside.
Divide the Dough: Divide the dough into 12 equal portions (about 85g / 3oz each).
Shape the Dough: Using floured hands, take a portion of dough and roll it into a ball by rotating it in your hands while pressing down. If the dough becomes sticky, dust your hands with more flour. Coat each ball with semolina flour and place it on the prepared tray. Repeat with the remaining portions.
Prove the Dough: Cover the tray with cling film and let the dough prove in a warm, draught-free place for at least 3–5 hours, until the dough balls have nearly doubled in size.

Heat the Pan: Preheat a heavy-bottomed, non-stick frying pan over medium heat for 10–15 minutes. It’s ready when droplets of water sizzle upon contact.
Add Butter: Generously brush or pour melted butter or ghee over the pan until the surface is well-coated. The butter should bubble lightly.
Cook the Dough Balls: Place a few dough balls in the frying pan and cook for 5 minutes until golden brown on the bottom. Flip the muffins, adding more butter or ghee as needed.
Flatten the Muffins: After flipping, gently press down on each muffin with a spatula to achieve the signature English muffin shape. Cook the second side for about 5 minutes until golden brown. Transfer the cooked muffins to a wire rack to cool.

Form Patties: Divide the good-quality pork sausagemeat into 110g / 4oz patties.
Cook the Patties: Heat vegetable oil in a large frying pan over high heat. Fry the patties for 4 minutes on each side, similar to cooking a burger, until fully cooked. Remove and place on a rack.

Toast the Muffins: Cut the muffins in half and toast them in the same frying pan used for the sausagemeat to absorb the flavorful pork fat. Set the toasted muffins aside on a board.
Fry the Eggs: In the same frying pan, fry the eggs, seasoning with sea salt and cracked black pepper.
Melt the Cheese: Warm the tomato fondue in a small pan. Place grated cheese on the cooked sausagemeat patties and melt under the grill or in the oven.
Serve: Spread tomato fondue on each toasted muffin half. Top with the cheese-covered sausage patties and finish with the fried eggs. Place the muffin tops on each assembled muffin.