September 29th, 2010
At brunch this past weekend, I ordered my usual Eggs Benedict, but noticed something new on the menu: it came with a homemade English Muffin. I wasn’t sure if I’d even notice the difference, since it would be smothered in runny egg yolks, creamy sauce and a slab of ham. But after my first bite, I vowed never to buy another package of store-bought English Muffins again. Yesterday I made my own batch (from this recipe) and with only a handful of ingredients, they came out fluffy, chewy and filled with nooks and crannies.