Difficult50 minutes
4 people
Today, English muffins with baked turkey and poached eggs, for a tasty brunch or a hearty snack! Recipe method: Mix the flours in a bowl, then make a well in the center and pour in the water, milk, sugar, and yeast. Using a wooden spoon, begin to mix the ingredients and as soon as a creamy mixture forms, add the salt.
Continue mixing until all the liquid has been absorbed, then continue working the dough with your hands until it forms a ball. Knead by hand for 10 minutes or 5 minutes if using a food processor.
Place the dough in a bowl, cover with lightly oiled plastic wrap, and leave in a warm place for 1 hour or until doubled in size. Transfer the dough to a work surface and roll it out with a rolling pin to a thickness of 1.5-2 cm.
Cut out discs using a 7/8 cm diameter pastry cutter. Leave them to rise again, covered with cling film, for another 10 minutes. Heat a large cast iron pan or baking tray on a medium heat: when the pan is hot, cook 4 muffins at a time, on a low heat, for 4 minutes on each side. Assembly: Cut the muffins in half, spread a thin layer of mustard, add a slice of turkey and top with a poached or fried egg and hollandaise sauce for an original American Sunday brunch! If you liked our Roast Turkey recipe, try it, share it with your friends, and post your photo with #BerettaLovers. The best ones will be posted on the Beretta Instagram profile :).
Enjoy your meal!
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