No better way to start the day than a delicious breakfast sandwich. Here is how I made mine⬇️ The muffin: you can you buy your own or make them. First take 200g of whole milk with 80 grams of water and heat until around 100°F and add 10grams of dried yeast. Stir and let sit for around 10 minutes. Next, In a stand mixer bowl or a regular bowl if you don’t have a stand mixer add 400g of bread flour, 15g of sugar, and 6g of salt. Stir to combine. Now, add your yeast mixture along with 2tbs of melted butter. Mix on low for around 3-4 minutes or mix by hand until the dough comes together. Finish by kneading the dough by hand until completely smooth. Add to a greased bowl, cover, and allow to rise for one hour. Once risen push the air out of the dough and roll out until about half an inch thick. Take a 3 inch biscuit cutter and cut out as many muffins as you can and add to a pan dusted with yellow cornmeal. You can bring the excess dough back together to get more but it will need to rest for about 10 more minutes before rolling out again. Cover and let the muffins rise for 30-45 minutes. Heat a pan to med/low and add you muffins to the pan in batches around 8-10 minutes per side. Let them sit for atleast 4 hours before using. Assembly: Split and toast your muffin. You can use whatever you want on yours but for mine I used sausage, melted some cheddar, and cooked an egg in a ring mold. And yes, You can cook an egg in a well seasoned cast iron. For mine I added the ring mold to the pan, sprayed the inside of the mold and pan with oil and cracked the egg directly into the mold and add a pinch of salt. Cover with a lid. And cook for around 2 minutes. Don’t add water as we do not want steam. We just want to circulate heat around to the top of the egg but not completely cook the yolk. Add to your sandwich and enjoy!
