Mediterranean Eggs On An English Muffin Food

MEDITERRANEAN ENGLISH MUFFIN SANDWICH

Steps:

• Mix the carrots, cucumbers and tomatoes together in a bowl. Toast the muffin to desired darkness. Spread the hummus on one half of the muffin, place the cheese slice on top, then add the avocado. Top with the vegetable mix. Sprinkle the top with pistachios if using, and close the sandwich. Enjoy!

POACHED EGGS ON ENGLISH MUFFINS WITH HELGA'S HOLLANDAISE

Steps:

• For the English muffins: Whisk together the flour and instant yeast in a large bowl.
• In a large measuring cup, combine the water, milk, melted butter, sugar and salt.
• Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.
• Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).
• Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.
• Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)
• For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.
• For the poached eggs: Preheat the oven to 350 degrees F.
• Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.
• To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.

BREAKFAST SANDWICH ON AN ENGLISH MUFFIN WITH CHARRED RED ONIONS, HERBS, AND CHEDDAR

Steps:

• Preheat oven to 350°F. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25-35 minutes. Let cool 5 minutes.
• Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed.
• Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1-2 minutes.
• Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.
• Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.

EGG, HAM AND ENGLISH MUFFIN CASSEROLE

Steps:

• Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
• Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
• Preheat the oven to 350 degrees F.
• Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

MEDITERRANEAN EGGS ON AN ENGLISH MUFFIN

Steps:

• Slice the muffin in half and toast it. Scramble the eggs and cook them until almost done. Add feta cheese, salt and pepper to taste. Spread pesto sauce on muffin, add egg mixture and tomato slices. Enjoy as a sandwich or open face.