English Muffins with fried egg and bacon

Name: English Muffins with fried egg and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 g Flour; 1 package Dry yeast; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 200 g Whole milk yoghurt; 4 TABLESPOONS Corn semolina; 3 TABLESPOONS Sunflower oil; 4 discs (40 g) Bacon; 4 Eggs (size M); 60 g Cheddar cheese

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

450 g Flour
1 package Dry yeast
7-10 Tbsp Salt
1 TEASPOON Sugar
200 g Whole milk yoghurt
4 TABLESPOONS Corn semolina
3 TABLESPOONS Sunflower oil
4 discs (40 g) Bacon
4 Eggs (size M)
60 g Cheddar cheese

Directions

1
Knead flour, yeast, 1/2 teaspoon salt, sugar, yoghurt and 75 ml lukewarm water with the dough hooks of the hand mixer to a smooth dough. Let the dough rise in a warm place for at least 1 hour.
2
Knead the dough and roll out to a thickness of approx. 2 cm on the worktop sprinkled with semolina. Cut out approx. 12 rolls with a round cookie cutter (approx. 8 cm Ø), but knead the dough again and again.
3
Cover with a cloth and leave to rise for another 30 minutes.
4
Heat 1 tablespoon of oil in 2 large frying pans and bake the rolls in them at medium heat for about 12 minutes, turning them over. Remove the finished rolls and let them cool down on the cake rack.
5
Fry the bacon in a frying pan while turning until crispy. Heat 1 tbsp. oil in the 2nd frying pan and fry the eggs until they are fried. Coarsely grate the cheese. Cut 4 rolls open horizontally as required, cover with bacon and eggs and sprinkle with cheese.
6
Freeze the remaining rolls for storage.