PREPARATION GUIDE: ENGLISH MUFFINS WITH JAMMED EGGS
-150 ml of milk
-1/2 c. sugar coffee
-1 teaspoon baker’s yeast
-330 g flour (+ 20 g for the work plan)
-1/2 c. salt
-1 knob of butter
-1 C. fresh cream
-4 basil leaves
Prepare the muffins:
In the bowl of the bread maker add the sugar and 50 ml of milk. Close and let stand 30 min.
Add the rest of the ingredients and choose the “dough” program.
When the program is finished, put the dough on the floured work surface and spread it on 2 cm thick.
Cut out circles of about 10 cm using a cookie cutter. Let the muffins swell 30 min.
Peel the muffins cut them in half horizontally and put them in a frying pan without fat.
Cook about 6 minutes on each side.
Prepare the scrambled eggs
Wash and cut the basil.
Beat the eggs.
In a saucepan, put the eggs, salt, and pepper.
Stir in the butternut. Cook on low heat by whisking with a fork.
When the eggs are cooked, add the cream and mix.
On a plate, arrange the muffins and place the scrambled eggs on top. Sprinkle with basil. Serve.