One of the most famous fast-food breakfasts in the world could be so much more... and we're going to make it just that. Homemade English muffins, perfectly cooked eggs, seared thick-cut smoked ham, cheddar, and light spicy mayo. Let's see how we do.
2 cups (480ml) whole milk
3.5 Tbsp (45g) granulated sugar
2.5 tsp (8g) instant yeast
1/4 cup (56g) unsalted butter, lightly melted
4 1/3 cup (675g) bread flour
2 tsp (8g) fine sea salt
Cornmeal for dusting
Salt and pepper
1/2 cup 112g mayo
1/4 cup (60g) creme fraiche
Salt and pepper to taste
2.5 Tbsp (37g) sriracha
1 Tbsp (8g) smoked paprika
1 Tbsp (9g) garlic powder
2 tsp (7g) Worcestershire sauce
Start by whisking together warm whole milk (95F) with instant yeast and granulated sugar until dissolved. Let sit at room temperature for 5 minutes.
In the bowl of a stand mixer, add bread flour and fine sea salt. Mix together using the dough hook attachment until incorporated.
Add in sugar yeast milk mixture along with lightly melted butter, and an egg. Mix until dough forms.
Shape the dough into a tight ball and place into a large greased bowl, cover with plastic wrap and let rise at room temperature for 1 hour or until doubled.
Punch the air out of the dough and divide it into 15 pieces. Shape into balls and place in a dough proof box, or rimmed baking sheet. Dust with cornmeal and cover, resting for 10 minutes.
Take a dough ball, dust with cornmeal, and flatten. Place in a cast-iron skillet over medium-low heat cooking for 3-5 minutes per side.
Add to a rimmed baking sheet and bake in a preheated oven at 350F for 7-10 minutes. Let cool on a wire rack.
Slice ham into the desired thickness.
Cut the sliced ham using a biscuit cutter.
Heat a skillet over medium-high heat. Add vegetable oil and once hot, add ham in batches and sear for 2 minutes per side.
Toss in a bundle of thyme and unsalted butter, and base the ham for 25 seconds.
Add cooked ham to a tray and cover with thyme butter.
Add all ingredients to a small bowl.
Mix until fully incorporated.
In a nonstick skillet over medium heat, add and melt butter.
Once butter is bubbling, add a lightly greased ring mold in the center of the pan.
Carefully crack the egg into the ring mold. Season the top with salt and cook for 30 seconds.
Add water around the mold, and immediately cover with foil and let it steam for 45 seconds.
Remove the egg from the pan. Repeat with the rest.
Divide English muffin in half, and toast.
Add a nice dollop of spicy mayo, followed by cheddar cheese.
Add the egg, topped with the seared ham, and finally, the spicy mayo-covered top bun.