English Muffin Sandwich with Bacon, Avocado & Egg

Hello my Zebras!

I hope you are enjoying your weekend and it’s full of sunshine and spring temperatures

It’s so nice where I am that I would like to spend most of the time outside, but my work just does not allow it and so I instead I’m sat in front of the PC. Nevertheless, I have a new recipe for you and it’s such a deluxe breakfast that everyone is sure to enjoy it!

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There are now 2 possibilities:

  • Make it completely from scratch – definitely worth the effort
  • Cheat a wee bit and use a shortcut

 

If you have some time (and patience) I advise you to bake the rolls – the English Muffins – yourself! The taste is wonderful and the recipe gives a large portion, which you can then freeze for later.  I’ll tell you about the shortcut at the end

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English Muffins

makes 16

  • 450 ml of milk
  • 3  tbsp honey
  • 1 packet dry yeast
  • 1  egg
  • 4  tablespoons of soft butter
  • 470 g flour (Type 1050)
  • 230 g flour (type 550)
  • 2 tsp salt
  • Semolina for sprinkling

 

Mix the milk and the honey and heat it up (either on the stove or in the microwave). Stir in the yeast and let stand for 5 minutes. Then add the egg and stir well.

Mix the flour and the salt in the bowl of a stand mixer. Add the soft butter and put the mixer on the lowest setting. Slowly pour in the milk mixture and mix until no more flour is visible. Now increase the speed to medium and knead for 4 minutes. Slightly grease a bowl, add the (soft!) dough and let it rest covered with a towel in a warm place for 1 hour or until it has doubled in size.

Place the dough on a floured working surface and knead so much flour into the dough until it just does not stick anymore. You do not need a lot of flour and the dough should still be relatively soft. Now halve the dough, then divide the halves into 8 pieces each. Form these into balls, then flatten them slightly with your hands. Dip both sides in semolina and place on a baking tray. Cover with a towel and let it rise for another hour.

Preheat the oven to 160° C and heat a large pan onmedium heat. Now brown the dough pieces in the pan on both sides for about 2 minutes each, then bake for 10 minutes in the oven. Allow to cool and serve.

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Freeze the remaining muffins while they’re fresh – so you can defrost and enjoy them whenever you feel like.

Now just cut the muffin open and fill with avocado, a fried egg and crispy bacon. A bit of salt & pepper on it and a breakfast of champions is finished. If you are not a morning person, this dish also works well as a delicious lunch!

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And the shortcut? Store bought English Muffins, of course 😉

How would you like to eat them ? A hearty breakfast like this or something sweet?

Have a great weekend & HAPPY COOKING!

xx Kristin

Zucchini pancakes with bacon and avocado

Hi peeps!

 

I’m sorry! It’s been a rather quiet week on the blog. The Best Dad in the world had his big birthday and there was so much to plan, cook, bake, decorate and, of course, to celebrate! So there wasn’t much time for pancakes. But now we’re back on track –  and this weekend will all about pancakes!

And off we go!
When I think of pancakes I usually imagine them smothered in maple syrup or something equally sweet. But the have a savoury side as well and believe me – that side tastes amazing!

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The smell of pancakes in the air, bacon’s sizzling in the pan, tomatoes and avocados can’t wait to be covered with balsamic vinegar,… enough now or I will cover my laptop with slobber.

Are you ready for a different pancake recipe? Yeah? Ok, here we go:

 

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Zucchini Pancakes with bacon and avocado
makes about 20 pancakes

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1 1/2 cups buttermilk
  • 150g zucchini, grated
  • 8-10 bacon strips (the more the better 😀 )
  • 250g cherry tomatoes
  • 1 avocado
  • 1 small red onion
  • balsamic vinegar to taste
  • salt and pepper

Combine flour and baking powder in a bowl and season with salt and pepper. Whisk in buttermilk and egg. Add grated zucchini.

Preheat oven to 140° F. Heat up a large pan on medium heat. Lightly grease the pan. Put small spoons of batter into the pan. Flip once bubbles appear on the surface. Cook from both sides until golden. Transfer pancakes to a plate, cover with foil and keep them warm in the oven.

While cooking the pancakes, heat up a small pan and fry the bacon until crisp. Tear into small pieces. Remove avocado from its peel and cut in small pieces. Quarter tomatoes. Peel onion, halve and slice thinly. Combine vegetables in a small bowl and add vinegar, salt and pepper.

Serve pancakes topped with salad and bacon.

 

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Trust me and just try this recipe! You’re gonna love it!! My avocado intake reaches critical levels at the moment but – who cares? I don’t mind ending up all green.

 

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Did you try savory pancakes before? Maybe you have some “must-try” recipes for me 🙂

 

See you again tomorrow and until then, have a HAPPY #PANCAKEAPRIL!

xo Kristin