My teenage son turned me on to browning the cut sides of English muffins in butter rather than toasting. I like it because I still get the browned, toasty taste (plus extra butter, which is great), but the English muffin doesn’t eat as tough as when it’s toasted. I imagine the croissant has more give so it’s not as much of an issue. And now it’s 6:20 and I really want a breakfast sandwich.
Love and totally agree! I only eat my bagels cooked on a pan / grill when at a restaurant, so they are soft but get that nice crust. I also got one of those bacon fat strainers and when I do it at home, I'll throw a little pad of that in there so I get that diner flavor.
Thank you for all this recipe testing! A croissant is an indulgent option but delicious but I may opt for the english muffin for the work week. It's nice to have this because in the past I've eaten the hockey puck frozen breakfast sandwiches that never heat correctly and are full of sodium. Your recipe here is so welcomed! I will make these soon! Thank you Ben for this newsletter as I am also very enthusiastic about home cooking.
I wish everyone wrote recipes the way you do, I need my hand to be held! Thomas’ make extra large English muffins called King size, maybe that would help contain everything?
For my lazy/busy peeps - quickly beat your eggs in a bowl, cover, microwave in 30 second increments. This is the opposite of gourmet but gets the job done and comes out in a circle that fits right on your English muffin. Love you Ben!
We love breakfast sammies and even have a legit gadget to make them courtesy Hamilton Beach. I highly recommend using Al Fresco chicken sausage patties for English muffins - they are very reminiscent of the porky McDonald’s original but don’t sit in your gut. However they do stick to your McRibs!
This looks delicious! I'm a vegetarian, so I use Morningstar Farm sausage patties on my breakfast sandwiches. I also use seedless rye bread for the toast; the slices are nice and thin, it toasts up well and it adds a really nice flavor to the sandwich.
Have you tried a ciabatta roll? They’re a little bigger than the English muffin. But not as dense as a bagel. I’ll try it with your exact recipe & let you know how it goes.
I would like to add grilled halloumi to the not-great-for- breakfast-sammich cheese. I grilled my halloumi, and then folded the eggs around the cheese and it just didn’t hit like I thought it would. I still ate it all though….
My teenage son turned me on to browning the cut sides of English muffins in butter rather than toasting. I like it because I still get the browned, toasty taste (plus extra butter, which is great), but the English muffin doesn’t eat as tough as when it’s toasted. I imagine the croissant has more give so it’s not as much of an issue. And now it’s 6:20 and I really want a breakfast sandwich.
Trying this right away!!!
I grill mine after I cook my eggs and my griddle is all warmed up and savory! So good !!
Smart move!
Love and totally agree! I only eat my bagels cooked on a pan / grill when at a restaurant, so they are soft but get that nice crust. I also got one of those bacon fat strainers and when I do it at home, I'll throw a little pad of that in there so I get that diner flavor.
We do this too. But we toast the muffin first lightly and the finish by laying them on the griddle with butter … crispy, buttery. yummy!
Thank you for all this recipe testing! A croissant is an indulgent option but delicious but I may opt for the english muffin for the work week. It's nice to have this because in the past I've eaten the hockey puck frozen breakfast sandwiches that never heat correctly and are full of sodium. Your recipe here is so welcomed! I will make these soon! Thank you Ben for this newsletter as I am also very enthusiastic about home cooking.
thank you for this deliciousness 🙏🏼
Thanks for sharing this! Like most recipes the technique is vital to a successful dish. You mapped this out beautifully.
I wish everyone wrote recipes the way you do, I need my hand to be held! Thomas’ make extra large English muffins called King size, maybe that would help contain everything?
For my lazy/busy peeps - quickly beat your eggs in a bowl, cover, microwave in 30 second increments. This is the opposite of gourmet but gets the job done and comes out in a circle that fits right on your English muffin. Love you Ben!
We love breakfast sammies and even have a legit gadget to make them courtesy Hamilton Beach. I highly recommend using Al Fresco chicken sausage patties for English muffins - they are very reminiscent of the porky McDonald’s original but don’t sit in your gut. However they do stick to your McRibs!
Well, now I'm super hungry! This sounds beyond delish.
Ben, have you considered trying pretzel buns for your bread? Pretzilla's are exceptional, and would be so yummy with a folded egg and some honey ham.
oh interesting - i haven't tried that. I haven't seen them in my supermarket!
I swear I'm not a spokesperson...they're just that good!
https://www.pretzilla.com/products/burger-buns/
This looks delicious! I'm a vegetarian, so I use Morningstar Farm sausage patties on my breakfast sandwiches. I also use seedless rye bread for the toast; the slices are nice and thin, it toasts up well and it adds a really nice flavor to the sandwich.
Looks DELISH. Never added mayo but I am doing that next time.
I love every about your recipe, timing & process!
Have you tried a ciabatta roll? They’re a little bigger than the English muffin. But not as dense as a bagel. I’ll try it with your exact recipe & let you know how it goes.
I have actually watched you make this breakfast sandwich on video. I drooled then & today is not any different. Looks and sounds delicious! 🤤
And I love that you like Chef John 👍🏻
I sometimes add arugula to my breakfast sandwich. Also try Bays English Muffins if they have them in your area.
I would like to add grilled halloumi to the not-great-for- breakfast-sammich cheese. I grilled my halloumi, and then folded the eggs around the cheese and it just didn’t hit like I thought it would. I still ate it all though….
So detailed. I love this.
All of this looks amazing. I wonder if you would consider brioche to be an acceptable substitute for a croissant.
Ugh, I missed the part where you wrote that you’ve tried brioche. Oops. I wish you luck in your ongoing quest for the perfect croissant substitute.