Ingredients
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120g of Racly Ermitage
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350g of wheat flour
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20cl of milk
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10g of fresh baker's yeast
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40g of softened butter
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1 tablespoon of granulated sugar
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6g of Salt
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A little semolina wheat
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4 eggs
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about 50g of butter
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8 thin slices of bacon
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Leaves of spinach
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Pepper
A little bit of
- Prepare the English muffins. Mix the flour, sugar and salt in a food processor. Warm the milk, add the yeast, mix, then pour over the flour and knead for 4-5 minutes on speed 1. When a dough forms a ball, add the butter and knead for a further 5 minutes.
- Flour a work surface, form the dough into a ball and leave to rise for 2 hours in a bowl. The dough should double in volume.
- When the dough has doubled in size, flour the work surface with the wheat flour and roll out the dough to 1-1.5cm thick.
- Cut circles with an 8cm cookie cutter. Cover with a cloth and leave to rise for 30 minutes.
- Heat a large frying pan over low heat. Bake the muffins for 5 minutes on each side. They should be well browned. Leave to cool on a wire rack. Keep 4 for the recipe, the rest can be stored in an airtight box for 2 days or in the freezer for 3 months.
- Preheat the oven to 200 °C. Wash the baby spinach.
- Butter the inside of four 8cm diameter metal cookie cutters. Heat a frying pan over low heat. Add a little butter, arrange the cookie cutters, break the eggs into each cookie cutter. Cover and leave to cook for a few minutes.
While the eggs are cooking. Cut the muffins in half, butter the inside of each side, then brown them in a pan. Place the 4 bases on a sheet of baking paper (keep the muffin top aside). Add a generous slice of Racly cheese on top and bake for 3-4 minutes until the Racly cheese melts. - Cook the bacon slices in a pan for 4-5 minutes. They should be golden brown and crispy.
- Remove the muffins from the oven, place a few spinach shoots on top of the Racly. Add one egg (gently remove it with a small knife if necessary), season. Add the bacon cut in half and place the top back on.
Gourmet tip
Brunch is served!
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