A gourmet breakfast sandwich meal for the price of a fast food breakfast.
Prep and Rise Time: 3 hours
Cook Time: 45 minutes
Serves: 6
INGREDIENTS
English Muffins
1/2 cup (120ml) water
3/4 cup (180ml) whole milk
2 teaspoons (8g) instant yeast
1 1/2 tablespoons (18g) granulated sugar
2 tablespoons (24g) vegetable oil
2 1/2 cups (450g) all-purpose flour
2 teaspoons (7g) fine sea salt
Cooking spray
Bench flour
Fine cornmeal, for dusting
Breakfast Tots
3 russet potatoes, peeled
1 teaspoon (4g) garlic powder, (optional)
1 1/2 teaspoons (6g) fine sea salt, plus more to taste
1 1/2 tablespoons (19g) all-purpose flour
Frying oil
Sauce
½ cup (110g) mayonnaise
1 tablespoon (18g) Dijon mustard
2 cloves garlic, grated
Salt and black pepper, to taste
Assembly
1 can SPAM, cut into ½-inch slices, lengthwise
Cooking spray
6 homemade English muffins, cut in half
Unsalted butter, for toasting
12 large eggs
Salt, to taste
6 slices American cheese
Garlic mayo sauce
INSTRUCTIONS
For The English Muffins
Combine water and milk in a microwave safe container and heat to 95℉ / 35℃. Whisk in the yeast and sugar until dissolved. Stir in the vegetable oil and set aside.
In a bowl of a stand mixer fitted with the dough hook, add the flour and salt. Mix over medium-low to combine and then slowly add your yeast mixture. Continue to mix for 3-5 minutes or until smooth.
Remove the bowl from the stand mixer and mix the dough by hand for 2-3 minutes by picking it up and slapping it back down into the bowl in a scooping motion. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise for 1 hour or until doubled in size.
Lightly flour a clean work surface with flour. Lightly dust a sheet pan with fine cornmeal. Set next to your work station.
Punch down your dough, place it on the floured surface, and roll it into a ¾-inch thick oval. Using a 3-inch biscuit cutter, cut as many circles as possible and place them on the prepared sheet pan with at least ½-inch of space between them. Lightly roll the excess dough back together and repeat this process until you have used up all the dough.
Cover with greased plastic wrap and proof for 30 minutes at room temperature.
Heat a 12-inch cast iron skillet over medium-low heat for 2 minutes. Sprinkle a light coating of cornmeal on the pan and add 3 muffins at a time, leaving a ½-inch of space between each muffin. Cover with a lid and cook for 4 minutes, or until the bottom has become a deep golden brown and is crispy.
Flip the muffins over, cover with a lid and cook for 4 more minutes or until browned and crispy on the second side.
Remove from the pan, cool completely, and repeat with the remaining dough.
For The Breakfast Tots
Place potatoes in a pot, cover with cold water, and season generously with salt. Bring to a boil over medium-high and cook for 15 minutes or until fork tender, but still holding their shape.
Remove the potatoes and let them cool slightly until you can handle them. Grate on the coarse side of a cheese grater and place in a large bowl.
Sprinkle garlic powder, salt, and flour over the grated potatoes and toss to evenly coat. Form into 1 ½-inch wide by ½-inch thick round patties and place on a sheet pan. Freeze the patties for at least 20 minutes or up to overnight .
Fill up a heavy bottom pot just over halfway with at least 2-inches of vegetable oil. Heat to 350℉ / 177℃.
In batches, fry your tots for 3 - 4 minutes or until golden brown and crispy all over. Remove to a wire rack over a sheet pan and season immediately with salt.
For The Sauce
Whisk together all the ingredients in a small bowl until combined. Refrigerate until ready to use.
To Assemble
Heat a large sauté pan over medium heat and lightly grease with cooking spray.
Once hot, add SPAM slices, in an even layer, and sear for 2 minutes, or until browned on the first side. Flip and sear the other side for another 1-2 minutes. Remove to a paper towel lined plate and repeat with the remaining slices of SPAM.
In a nonstick pan over medium-low, add enough butter to coat the pan when melted. Toast the English muffins, on the cut side, until golden brown and crisp. Alternatively you can toast the English muffins in a toaster.
Using the same nonstick pan over medium-low heat, grease the same 3-inch cutter you used to form the English muffins. Grease the cutter generously and place in the center of the pan. Once hot, crack in 2 eggs and season with salt. Add a splash of water to the pan and cover it with a lid or foil. Steam the eggs for 3-5 minutes or until the whites are cooked and the yolk is slightly runny. Repeat with the remaining eggs and keep warm until ready to serve.
Spread the garlic mayo on both cut sides of an English muffin. Top the bottom with a piece of seared SPAM, followed by 2 eggs, and 1 slice of American cheese. Use a torch or broiler to melt the cheese and then top the sandwich with the English muffin.
Enjoy with a side of your tots, served with extra garlic mayo sauce, and your 412 lemonade over ice.
4-1-2 Ade
Prep Time: 20 minutes
Cook Time: 5 minutes
Serves: 4
INGREDIENTS
½ cup (100g) granulated sugar
4 cups (1L) water
4 lemons
1 orange
2 limes
Ice, to serve
INSTRUCTIONS
In a saucepan, add sugar and a quarter of your total water, about 1 cup. Place over medium heat and stir in the zest of one lemon, orange and lime. Heat until the sugar is dissolved, cut the heat, and steep for 5 minutes.
To a large mixing bowl, add the rest of the water. Strain the simple syrup through a fine mesh strainer into the mixing bowl and stir to combine. Squeeze the juice from the lemons, orange and limes through the fine mesh strainer into the bowl and again stir to evenly combine.
Serve the 4-1-2 Ade over ice.
