• Ashley Margaret Waterman

Epic Brinner

English Muffins from Served from Scratch

1 3/4 cups warm almond milk

2 1/4 tsp yeast

3 Tbsp butter, softened

1 1/4 tsp salt

2 Tbsp sugar

1 egg

4 1/2 cups flour

Olive oil


In the bowl of a stand mixer, sprinkle the yeast over the milk. Let it sit for 10 minutes.

Add the butter, salt, sugar, egg, and flour, mixing on low until the flour is incorporated.

Beat for 5 minutes until you have a soft, sticky dough.

Oil a large bowl and transfer your dough.

Cover it with a clean kitchen towel and let it rise for 2 hours.

Dust a cast iron or griddle with cornmeal.

Oil your hands and shape 2 oz pieces of dough into balls.

Place the dough onto the cold cast iron.

Give them some space and let them rise for another 20 minutes.

Let the extras rise on a cornmeal dusted baking sheet.

On medium low heat, cook the muffins in the cast iron until golden brown on one side, 10-12 minutes.

Flip and cook for another 8-10 minutes.

Carefully transfer the rest of your muffins from the baking sheet and cook.

Let the muffins cool completely before splitting with a fork.

Dairy-Free Hollandaise

7 Tbsp earth balance

2 egg yolks

3/4 tsp Dijon

1 Tbsp lemon juice

1 tsp white wine vinegar

salt to taste

Melt the earth balance carefully. You don't want it to be so melted that it's oily.

Once melted, it should have a creamy yellow color.

Place the egg yolks in the top of a double-broiler (or two pots precariously stacked on your stove) over simmering water.

Whisk in the lemon juice and Dijon.

Whisking constantly, slowly add the melted butter.

Whisk in the vinegar and season to taste.

Add whatever seasonings you'd like at this point. Depending on what you're using the hollandaise for, dill is a great addition.

On Saturdays, I sit at the kitchen table with my coffee and make the grocery list. I look at my calendar for the week to determine when I'll have time to cook some interesting meals and when we need to have a one-pot dinner. This is what I did on Saturday, June 30. I looked at the meetings, work, and scheduled events for the upcoming week and saw that I had time on Wednesday to do some legit cooking. I made the menu for the week, asked Sam if there was anything in particular he'd like, and did the grocery shopping. I didn't notice that Wednesday was July 4.

We don't do anything too crazy for the Fourth of July, but grilling is a good go to. Rather than hot dogs and hamburgers, we said happy Fourth with salmon and avocado eggs benedict with dairy-free hollandaise on homemade English muffins.

I am a huge lover of brunch, but I haven't found any restaurants with dairy-free hollandaise. After perfectly poaching eggs for four minutes, slicing into the egg to see the yolk run, and tasting my creation, I decided my dairy-free version is better than anything I've eaten at a restaurant. This is probably because there was zero risk of me getting sick, but this was one of those dishes where I bragged about how delicious it was the entire time Sam and I ate.

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