Ingredients for the English muffins

  • 450 g wheat flour
  • 300 ml milk, lukewarm
  • 1 sachet of dry yeast
  • 5 g salt
  • 5 g sugar
  • 30 ml sunflower oil

To prepare the English muffins

Place the flour in a food processor bowl and create a well in the middle. Sprinkle the yeast and sugar into the milk before pouring into the well. Cover the milk with a little flour from the edge of the well. Add the sunflower oil and the salt on top. Allow the pre-dough to rest at room temperature for 10 to 15 minutes. Then, knead the dough in the food processor for 20 minutes. Place the dough on a floured surface and roll out to 3 cm thick. Use a cutter to cut the dough into 7 cm wide pieces. Allow the dough pieces to rest again for a few minutes. Melt a little butter in the pan and slowly brown the dough pieces on both sides. Then, bake the muffins in an oven with the hot air setting on at 170 °C for around 8 minutes.

Ingredients for the leaf spinach

  • 500 g spinach
  • 1 shallot, finely diced (brunoise)
  • Salt
  • Pepper
  • Nutmeg
  • Butter

To prepare the leaf spinach

Melt butter in the pan, sweat the shallots, then add the spinach and season with salt, pepper and nutmeg.

Ingredients for the Hollandaise sauce

  • 4 egg yolks
  • 30 ml white wine reduction
  • 200 g butter, melted
  • Salt
  • Cayenne pepper
  • A little lemon juice

To prepare the Hollandaise sauce

Place the white wine reduction and the egg yolks in a sturdy bowl and whisk over a water bath until frothy. Slowly pour in the butter. Season to taste with salt, pepper and lemon juice.

Ingredients poached egg

  • 4 eggs
  • Salt
  • Vinegar

To prepare the poached egg

Fill a pot with water, add salt and a splash of vinegar, then bring to the boil. Place a whole egg in a small container with a little vinegar. Use the container to carefully lower the egg into the simmering water. Leave to poach for around 5 minutes. Use a slotted spoon to remove the egg from the water and set aside until needed, or plunge in ice water if required.

Ingredients serving

  • 4 slices rendered bacon

To serve

To serve, slice the English muffins in half and coat them in butter. Then toast them on the cut side and place the spinach on top. Now, place the poached egg on top of the spinach, cover in Hollandaise sauce and garnish with a slices rendered bacon.

English muffins cooking level

8 minutes | Hot air setting at 170 °C