Let me start out by saying that there’s absolutely nothing wrong with store bought English muffins. I highly recommend the Bay’s brand and use them 99% of the time. That said, it’s my birthday today, and I’m making Eggs Benedict. So I went all in and made the English Muffins too. It’s cold and snowy and I’m home looking for reasons to heat up the oven. But don’t let the enormity of the project keep you from making Eggs Benedict. And bear in mind, the English Muffins were really easy. If you break up the different elements of Eggs Benedict into different stages or even prep them on different days, it’s really not that big of a deal. And homemade Eggs Benedict is an impressive, worth the effort, very special brunch from someone you love. Today, that person is me. 12- 14 muffins 4 cups flour 2 ½ teaspoons active dry yeast 1 egg 1 ¼ cups milk 2 tablespoons butter ¼ cup tepid water 1 teaspoon salt This recipe comes from the old time life books series “The Good Cook.” It’s my go to for classic items. I love this series; it break things down, includes the science, explains the why. I highly … Continue reading →