Friday, January 6, 2012

Ham, Egg & Spinach Breakfast Sandwich

Here is a super nutrient-packed breakfast to start your day off right! This is one of our versions of homemade "egg mcmuffins". I love to make these on weekend mornings. You can add some Tabasco for a kick if you are so inclined :)

Start with one half of a homemade English muffin, toasted (for good carbs and some fiber, see recipe below)
Top with a fried egg (preferably from a pastured chicken, leave the yolk somewhat gooey so it's extra messy and delicious. This is your good fat and protein)
Pile on sauteed spinach (to get your greens in! You could also opt for raw baby spinach)
Top it all off with hickory smoked ham (for an extra hit of protein and flavor)

Whole Wheat Sourdough English Muffin Recipe
The night before you make your muffins, mix together the following in a large glass bowl:
1/2 cup sourdough starter (at approx 100% hydration)*
1 cup milk or kefir or buttermilk
2 cups whole wheat flour (or spelt or another flour of your choice)
1 Tbs ground flax seeds
let mixture sit overnight, covered.

The next morning, add in:
1 Tbs honey or agave syrup
1 tsp sea salt
1 tsp baking soda
I find it easiest to mix with my Kitchen-Aid stand mixer with the dough hook.

Once the dough is thoroughly mixed, turn out onto a floured counter and flatten (stretch, roll, whatever works for you) until the dough is about 1/4" thick. Cut with 3" round cookie or biscuit cutter (or use a glass turned upside down, like I do). Place each muffin on a cookie sheet dusted generously with semolina flour (if you don't have semolina, you could use cornmeal, but the flavor of semolina is better in my opinion). Cover with a kitchen towel and let rest for about 15 mins. While resting, pre-heat flat griddle or cast iron skillet (I find my electric pancake maker set on medium works best for the cooking phase). Grease with butter or coconut oil or lard or some sort of healthy fat. Cook muffins about 5 mins on each side. They will puff up quite nicely as you cook them. Cool on a wire rack. When cool, split with a fork. After splitting, I like to freeze my muffins so they stay really fresh and are super easy to take out and pop in the toaster in the morning.

*If you don't have sourdough starter, you can still make these! Just omit the starter and use buttermilk, kefir or watered down yogurt for the liquid.

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