Time has been flying by recently. Start of the new school year, start of a new job. Time seems to be as a minimum. So it was great when this weekend I finally got back into my kitchen, and took the time to make breakfast. In this case I decided on a breakfast sandwich.
I think breakfast sandwiches are underappreciated by many. Especially when you consider how many hazy mornings have been solved with one of these tasty salty little sarnies.
While McDonald’s has the near monopoly on these, local restaurants have long tried their own spin. At uni, the local cafe served sandwiches with a mix of ham instead of bacon and a dijon mayo. That could have worked, except they served it on an awful excuse for a bagel.
So back to this weekend, I fresh back bacon and eggs in the fridge. Alas, no English muffins so I searched with recipes. Who knew there were so many variations. Ultimately I chose to combine two recipes and make a few changes to create Rye English Muffins. Honestly, I don’t know why I didn’t try making these before. Fairly easy to make, and a great taste compared to the store made variety.
It was worth the wait to get back into the kitchen.