I’m not really fond of McDo’s lunch/dinner menu except for the fries (they don’t taste as good as in the past methinks, maybe after they eliminated the beef tallow?) but I do eat Egg McMuffins now and then on a lazy weekend morning. (I stopped eating Hotcakes after I taught myself how to cook buckwheat pancakes but I’ll talk about that another day.)
It has been my desire to recreate the Egg McMuffin at home for some time. The first problem: securing English Muffins.
The average bakery in Singapore does not sell them so I bought some commercially-produced flat, anemic-looking ones (Sunshine brand) at Cold Storage supermarket. Well and good, but the long list of ingredients like calcium proprionate was alarming.
So I decided to make my own pure English muffins devoid of anything I can’t pronounce.I followed the recipe from Pete Bakes! They came out perfect except that mine was not as pretty as his and the texture was just right with lots of nooks and crannies to catch the melted butter!
I ate mine with butter and raspberry jam, butter and honey and with cheese, ham and fried egg (just like McDonalds’)! It was just as good as McDo’s, if not more fragrant, just that I don’t own egg rings so I couldn’t have round eggs and the whole thing looked rather messy.
Here’s my muffin spread with butter and honey after being toasted till crispy in my oven toaster.
English muffin with honey and butter
I would have loved to do a classic Eggs Benedict except that I think that such an amount of butter will probably kill me.
P.S. I think I should have used bacon instead of ham. Oh well, next time…Will be some time before I bake English muffins again because I only allow myself to bake once a week to protect my arteries.
I think SwissBake might sell English Muffins because I believe they sell scones. I’ll check next time but they’re not handmade by moi!
