English breakfast muffin with bacon and egg

Method

• step 1

  Pour the milk and 150ml water into a saucepan and heat until lukewarm. Remove from the heat and stir in the yeast.

• step 2

  Tip the sugar, flour and 1 tsp flaky salt into the bowl of a stand mixer and combine. Add the butter and the milk mixture and knead for 5-10 mins until dough is smooth and elastic. Cover the bowl and leave to rise for 1-2 hrs, or until doubled in size.

• step 3

  Scrape the risen dough onto a lightly floured work surface and roll out to 2-2½cm thick. Flour an 8cm round cookie cutter and cut out the muffins, rolling and reshaping any trimmings (you should get 6 muffins in total).

• step 4

  Dust a baking tray with semolina and arrange the muffins on it, making sure they are spaced apart. Dust the tops of the muffins with more semolina and cover. Set aside to prove for 30-45 mins, until risen and puffy.

• step 5

  Heat a frying pan over a low-medium heat and cook 3-4 muffins at a time for 6-8 mins on each side – turn down the temperature if they are colouring too much. Once golden brown, cool fully on a wire rack.

• step 6

  To serve, heat a large frying pan over a low-medium heat and fry the bacon until the fat starts to render, turn up the heat to medium and continue to cook, turning once, until crispy. Remove from the pan and cook the eggs in the reserved bacon fat to your liking. To assemble, cut the muffins open and fill with bacon and eggs, then serve.