But Better Egg McMuffin
This elevated Egg McMuffin boasts a homemade English muffin, thick-cut thyme-basted ham, a perfectly cooked runny egg, and optional spicy mayo. Forget the drive-thru – this breakfast sandwich is worth savoring.
Ingredients
- 2 cups (480 ml) whole milk, 90-95°F
- 2 ½ tsp (8 g) instant yeast
- 3 ½ tbsp (45 g) granulated sugar
- 4 ⅓ cups (675 g) bread flour
- 2 tsp (8 g) fine sea salt
- ¼ cup (56 g) lightly melted unsalted butter
- 1 large egg
- Cornmeal, for dusting
- 1 smoked ham, sliced ½ inch thick
- 3 tbsp vegetable oil
- Small bundle fresh thyme
- 3 tbsp (42 g) unsalted butter
- ½ cup (112 g) mayonnaise
- ¼ cup (60 g) crème fraîche
- 1 tbsp (8 g) smoked paprika
- 1 tbsp (9 g) garlic powder
- 2 ½ tbsp (37 g) sriracha
- 2 tsp (7 g) Worcestershire sauce
- Eggs
- 1 ½ tbsp (20 g) unsalted butter, per egg
- Salt
- Aged cheddar cheese
Preparation Time
- Total Time: 2 hours (estimated)
- Prep Time: 1 hour 30 minutes (estimated)
- Cook Time: 30 minutes (estimated)
- Servings: 5
Making the English Muffins
Whisk together warm milk, yeast, and sugar.
Let sit for 5 minutes until frothy.
Combine flour and salt in a stand mixer bowl.
Add the yeast mixture to the dry ingredients.
Add melted butter and egg to the mixer.
Mix with the dough hook until a smooth dough forms.
Lightly grease a bowl and place the dough inside.
Cover and let rise for 1 hour, or until doubled.
Punch down the dough and divide into 15 pieces.
Shape each piece into a ball.
Place dough balls on a cornmeal-dusted surface, cover, and let rest for 10 minutes.
Flatten each ball into a 3½-inch disc, ½-inch thick.
Cook on a griddle over medium-low heat for 3-5 minutes per side.
Bake at 350°F for 7-10 minutes, or until baked through.
Cool completely on a wire rack.
Making the Ham
Slice ham to ½-inch thickness.
Cut ham slices into circles using a biscuit cutter.
Heat vegetable oil in a skillet over medium-high heat.
Sear ham slices for 2 minutes per side.
Add thyme and butter to the skillet.
Baste ham for 25 seconds.
Set aside and keep warm.
Making the Spicy Mayo
Combine mayonnaise, crème fraîche, smoked paprika, garlic powder, sriracha, and Worcestershire sauce in a bowl.
Whisk until well combined.
Making the Egg
Melt butter in a non-stick skillet over medium heat.
Place a greased ring mold in the skillet.
Crack an egg into the mold and season with salt.
Cook for 30 seconds.
Add water around the mold and cover immediately.
Steam for 45 seconds, or until cooked through.
Remove from skillet.
Assembly
Split and toast the English muffins.
Spread spicy mayo on the bottom half (optional).
Add a slice of cheddar cheese and melt slightly.
Place the cooked egg on top of the cheese.
Spread spicy mayo on the top half of the muffin (optional).
Add the ham and top with the other muffin half.
