How to Top Your English Muffin
Topping an English muffin with butter and jam is the traditional way to enjoy this breakfast bread. But did you know you can make breakfast pizzas and other kinds of breakfast sandwiches just as easily? Forget boring toast when you can top an English muffin in many delicious and easy ways! Recipes from Thomas'® Original English Muffin website.
English Muffin Breakfast Recipes
Southwestern Breakfast Sandwich
1 English Muffin 1 egg 2 slices lamb bacon, cooked 1/4 cup fresh cilantro 1/2 cup baby greens 1/4 cup fresh jalepeno, sliced 1/4 cup red bell pepper, chopped 1 tsp olive oil 1 tbsp Cotija cheese, crumbled Lime juice, to taste 1. Prepare the cilantro salad: finely chop cilantro and baby greens, add peppers and toss with olive oil and lime juice. Salt and pepper to taste. 2. For each sandwich, place cooked bacon slices on bottom half of English muffin and top with fried egg and cilantro salad. 3. Finish with a sprinkle of cotija cheese and the top half of the English muffin. |
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Eggs Benedict English Muffin
4 farm fresh eggs 4 slices country ham, cut thick 1 tbsp. of vinegar 2 English Muffins, split Hollandaise: 4 egg yolks 3½ tbsp. lemon juice 1 pinch ground white pepper ⅛ tsp. Worcestershire sauce 2 tbsp. fresh dill, chopped 1 tbsp. water 1 pinch of salt 1 cup unsalted butter, melted |
Directions for Hollandaise Sauce:
Simmer water in a double boiler. Place the egg yolks, lemon juice, white pepper, Worcestershire sauce and a little water in the top of the double boiler. Whisk the mixture as it heats. Once the egg mixture is thickened and heated, add the butter to the egg mixture slowly while whisking. Add dill and pinch of salt to taste. If the Hollandaise gets too thick, whisk in a little warm water to thin the mixture. Remove from the heat. Eggs, Ham & Muffins: Over medium heat, cook the ham in a skillet and let rest on paper towel until assembling. Place about four inches of water in a pan and bring to gentle simmer. Add the vinegar. Carefully break eggs into the simmering water and cook for 2½ to 3 minutes. Remove eggs with a slotted spoon and rest on a warm plate. Split and toast Thomas’® Original English Muffins until golden. Lightly spread split side with butter and place on plate. Layer a slice of ham and then place the warm, poached egg on the top of the stack. Finish with a generous drizzle of Hollandaise just before serving. |
English Muffin Lunch and Dinner Recipes
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California Style Grilled Turkey Burgers
4 Sourdough English Muffins 1.25 lbs lean 93/7 ground turkey 1 cup jack cheese, finely shredded 1 garlic clove, finely minced or crushed 2 tablespoon of minced chives 2 tablespoon Dijon mustard 1/4 cup dried plain breadcrumbs 1 teaspoon Kosher salt and fresh black pepper to taste Oil for grilling Butter Leaf lettuce Avocados Tomatoes, sliced Directions: In a large bowl, use a fork to gently combine turkey meat, cheese, mustard, breadcrumbs, chives, garlic, salt and pepper. Form meat mixture into four equal patties. Lightly oil grates of a gas grill. Grill patties on high heat for about 10 minutes on first side and 5 minutes on second side, or until internal temperature reaches 165 degrees F. While patties are cooking, lightly toast the English Muffins on hot grill. Serve turkey burgers on Sourdough English Muffins with lettuce, tomato and avocado. |
Avocado and Sea Salt English Muffin
1 English Muffin 1/2 avocado, seeded and peeled 1/4 lemon, juiced 1/2 tablespoon flake salt Olive oil Directions: 1. Split and toast the English muffin. 2. Mix together avocado, lemon and a splash of olive oil; season with salt. 3. Top each muffin half with the avocado mixture. Finish with a pinch of salt. |
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English Muffin Personal Pizzas - Pick your toppings, split your muffin, build a cheesy personal pizza.
1 Whole Wheat English Muffin, or flavor of your choice 4 tbsp pizza sauce 1/4 cup shredded mozzarella or Monterey jack cheese Choice of Toppings: Thinly sliced green pepper, onion, mushrooms, pitted ripe olives, pineapple tidbits, pepperoni, crumbled cooked sausage, diced smoked turkey Directions: Split and toast the English Muffin. Spread 2 tablespoons of pizza sauce on each muffin half and sprinkle with cheese; add desired toppings. Place on large baking sheet and bake in the oven at 400° F for 8 to 10 minutes or until heated through. |
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Surf-N-Turf English Muffin
1 English Muffin, split to preserve the nooks and crannies 3 Tbsp vegetable oil 1 tsp minced garlic 2 Tbsp diced red onion 4 oz sirloin 3 oz fresh lobster meat 1 whole egg 3 egg yolks 1 Tbsp lemon juice Salt and pepper, to taste 16 Tbsp butter (to clarify) |
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Directions:
1. Pour roughly 1 cup of water into a saucepan and set the burner to medium heat and bring to a gentle simmer. Once simmering, reduce the heat to low.
2. Heat a separate saucepan over medium heat. Heat vegetable oil over medium heat and place the sirloin into the pan. Sear for roughly 4 minutes. Turn and sear for an additional 4 minutes (sear longer if you prefer a more thoroughly cooked steak). About 2 minutes before removing the steak from the pan, add garlic and onion to the saucepan. Remove the sirloin from the pan and let rest on a board or platter for a few minutes before slicing.
3. While the steak is resting, add the butter to clarify to the pan with the garlic and onion in which the steak was cooked. This will allow the remnants to enrich the clarified butter and provide an incredibly delicious Hollandaise.
4. Melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the white milk solids in the bottom of pan.
5. Quickly poach the lobster in the warm clarified butter. This again enriches the sauce that really makes the dish really pop.
6. Whisk egg yolks and lemon juice in a medium mixing bowl until combined. Place the mixture over the simmering water and whisk constantly for 2 minutes or until the mixture has slightly thickened and warmed.
7. Remove the bowl from over the pan very slowly and whisk your clarified butter into the bowl until all of the butter is incorporated. This step must be done very carefully so the Hollandaise does not separate. If needed, place the bowl back over the simmering water so that it will be warm enough to incorporate the butter. If the hollandaise is too thick, add a Tbsp of the hot water to thin it out. Reserve a little bit of butter to fry the egg.
8. In a separate pan, pan-fry the egg.
9. To plate this dish, thinly slice the rested sirloin. Toast the English Muffin to a beautiful golden brown.
1. Pour roughly 1 cup of water into a saucepan and set the burner to medium heat and bring to a gentle simmer. Once simmering, reduce the heat to low.
2. Heat a separate saucepan over medium heat. Heat vegetable oil over medium heat and place the sirloin into the pan. Sear for roughly 4 minutes. Turn and sear for an additional 4 minutes (sear longer if you prefer a more thoroughly cooked steak). About 2 minutes before removing the steak from the pan, add garlic and onion to the saucepan. Remove the sirloin from the pan and let rest on a board or platter for a few minutes before slicing.
3. While the steak is resting, add the butter to clarify to the pan with the garlic and onion in which the steak was cooked. This will allow the remnants to enrich the clarified butter and provide an incredibly delicious Hollandaise.
4. Melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the white milk solids in the bottom of pan.
5. Quickly poach the lobster in the warm clarified butter. This again enriches the sauce that really makes the dish really pop.
6. Whisk egg yolks and lemon juice in a medium mixing bowl until combined. Place the mixture over the simmering water and whisk constantly for 2 minutes or until the mixture has slightly thickened and warmed.
7. Remove the bowl from over the pan very slowly and whisk your clarified butter into the bowl until all of the butter is incorporated. This step must be done very carefully so the Hollandaise does not separate. If needed, place the bowl back over the simmering water so that it will be warm enough to incorporate the butter. If the hollandaise is too thick, add a Tbsp of the hot water to thin it out. Reserve a little bit of butter to fry the egg.
8. In a separate pan, pan-fry the egg.
9. To plate this dish, thinly slice the rested sirloin. Toast the English Muffin to a beautiful golden brown.