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Egg-Mc-Mamma

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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.

 

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Egg Mc-Mamma afternoon snack, bun with mushroom and trimmings and ma

Egg-Mc-Mamma for afternoon goodness

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  • Author: EsmeSalon.com
  • 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

Description

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.


Ingredients

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

Instructions

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.


Notes

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

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Nutrition

  • 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
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