My big girl is a difficult one to cook breakfast for. As in every family household, weekday mornings are all rush rush, toast, cereal etc, but one of the mornings on the weekends I like to cook something a bit more substantial if we have time.
However, as she is allergic to eggs (sorry big girl, must be bad genes ;-) that rules out a heap of things I like, and enjoy cooking. Like scrambled eggs with pesto, poached eggs, and fried eggs with dahl and flatbread.
She also doesn't like mushrooms or tomatoes and I won't cook bacon (sorry again - bad luck having a vegetarian mama ;-) And although she'll occasionally ask for pancakes - egg-free recipe here - like me she really is a savoury girl in the mornings... vegemite on toast anyone?
And so I am always looking for other things I can cook that she'll enjoy. I suddenly thought about English Muffins the other day and found this recipe which stated that it had been used by someone for 29 years! That's got to count for something, right?
I did a bit of experimenting with the ingredients, and they were a bit of a novelty to cook: a bread dough but cooked in a frying pan on the stove, a bit like crumpets. Next time I might try some wholemeal flour and maybe make a half batch - though they supposedly stay fresh for a couple of days they really were best still warm with some butter and cheese thrown on.
The Mr obligingly cooked some bacon for all but me and afterwards the big girl commented on how full her tummy felt, which was music to my ears :-) I had a nice poached egg with mine, though my energy and inclination didn't spread to hollandaise sauce and spinach unfortunatley!
Not particularly photogenic, the old muffins. But then I guess as they say, "A good tradesman never blames his tools"!
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i am going to make these tomorrow! what did you use for "melted vegetable shortening"? thanks!
ReplyDeleteHi Pen, I used melted butter as I thought the flavour would work well, but I think you could also use vegetable oil. Let me know how you go. Jo
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