I came into a windfall of English muffins the other day, and was like “ahhhhhhh.” I haven’t had one of these delicious, bready split rolls in a long, long time and was ready to work them into my weekend. I had a longer run planned for Saturday morning and knew those carbs would do me some good as fuel. So, let’s do this!
But, I also wanted just a bit of protein to balance things out and to make sure I didn’t get the sugar shakes out there on the trail. Giving English muffins a soak in a bath of whisked egg and milk and then pan “frying” was the perfect solution. The signature nooks and crannies and spongy texture of the muffin absorbed all this eggaliciousness and my newly minted English Muffin French Toast was a huge hit and proof that the English and French can get along.
This is an easy breakfast recipe that you can scale down or expand to suit the number of hungry mouths staring you down. You can also use “mini” English muffins (as I did) or regular-sized, and let your mood dictate the flavor variety – Cinnamon Raisin, Sourdough, Whole Wheat, and so on. I used the delicious, fresh muffins from the gift tin I was sent from Wolferman’s fine bakery gifts. I have more than enough to share, come over!
After your English Muffin French Toast comes off the skillet, serve immediately with your preference in toppings – assorted berries, banana slices, chocolate chips, nuts, syrup, a powdered sugar sprinkle and so on.
What are you doing to enjoy the weekend? What have you been breakfast and brunching on? Please share in the comments – XOXO, Jennifer
- 4 whole English muffins, flavor of choice or 8 mini muffines
- 1/2 cup whole milk can sub almond, soy or coconut milk
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 teaspoons coconut oil or other oil of your choice
- optional toppings strawberries, syrup, powdered sugar, nuts, chocolate chips, etc.
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Split English muffins in half, set aside.
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in shallow bowl, whisk together milk, eggs, vanilla and salt.
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Place English muffin halves, cut side down in egg mixure for about 1 minute. Gently use tins of fork to make a few holes on the crusty side of each muffin while it is soaking (this will help more egg mixture stick). Flip muffins over and let soak again for about 30 seconds. Do in batches, if needed.
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In large skillet, heat oil to medium high. Add soaked muffins cut side down and "fry" for about 2 minutes or until turning golden brown. Flip and cook another 2 minutes.
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Serve immediately with toppings of choice like syrup, berries, nuts, powdered sugar, etc.
Love English Muffins, love French Toast, and English Muffin French Toast reminds me of the Panettone French Toast that I make during the holidays!
that panettone french toast sounds heavenly