Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.


Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Egg-Mc-Mamma, now you need not look further, this will be your next go-to as it’s a quick and easy afternoon snack.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Egg Mc-Mamma afternoon snack, bun with mushroom and trimmings and ma

Egg-Mc-Mamma for afternoon goodness

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author:
  • Prep Time: 30 minutes
  • Bake Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 depending on size 1x
  • Category: Lunch Recipes


Egg-Mc-Mamma, now you need not look further, this will be your next go-to as it's a quick and easy afternoon snack with a gigantic pile of irresistible flavor.


Units Scale
  • 1 tbsp white sugar
  • 1 package active dry yeast
  • 1 cup warm water
  • 1 cup milk at room temperature or slightly warmed
  • 1/4 cup melted butter or margarine
  • 5 1/2 cups all-purpose flour


Dissolve the white sugar in the lukewarm water and then add the package of yeast.

Stir to combine and then set aside to activate about 10 minutes or until frothy.

Then, in a large bowl, combine all the ingredients and mix until it comes together.

You may need to adjust the amount of flour a bit to reach the right soft dough consistency.

Knead for a good while – it took me 20 minutes to get mine softened and elastic, and I had to play with the amounts a bit.

I had too much flour, so added a few drops of water and oil.

I kneaded it on a clean surface without flour so that it doesn’t get any heavier.

Once it’s stretchy and kneaded really well, place it into a greased bowl and cover it with a wet towel.

Leave it to rise for an hour or so, depending on your kitchen temperature.

Once risen, try to handle it as little as possible to keep the air bubbles in it.

I have tried a few ways to make the bun shape, and prefer to just pinch off small pieces and roughly shape them, and place them on a baking sheet lined with parchment and dusted with cornmeal.

Dust the tops cornmeal too and leave to rise for another ½ hour.

Preheat oven to 300°F.

Heat a good griddle or cast-iron pan over medium heat, and then cook muffins until browned on each side.

Place muffins back on the baking sheet and finish baking in the oven while the next batch is in the pan.

Cool and package them up – they freeze well!

Bakers Tip:

Then I boil up a whole shwack of eggs on Sunday night to have them ready for the week. After the kids go to bed weeknights,

I slice open an English muffin, slice a peeled egg into thirds and put it onto the bun, and then top with cheese and whatever else the kids are into. In our house, that’s usually ketchup!

They keep in the fridge until the morning when a quick 30 seconds in the microwave creates a soft, melty, protein-packed breakfast that will beat the socks off of a bowl of cereal!!

For an extra special breakfast this morning, I cooked a few mushrooms with garlic, heated up a few slices of tomato with butter and Italian seasoning, and cooked up some German breakfast sausages.

And instead of the boiled eggs, I scrambled them with grated cheddar inside. The whole thing stacked up to a gigantic pile of irresistible flavor.


Prepared, tried, and tested by Corlea Smit from The
Recipe Hunter: Tried and Tested Recipes From Home Chefs

Recipe credit: English muffins adapted from Allrecipes

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

I hope you will have a go at this one and when you tested and made this recipe,
please will you be so kind as to visit the post and give it a rating and
review, please and thank you. You can also share it on Instagram and mention
@_EsmeSalon or tag #shareEScare


  • Serving Size: a
  • Calories: 258
  • Sugar: 1
  • Sodium: 43
  • Fat: 5
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 46
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 12
Recipe Card powered byTasty Recipes

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star