Green egg muffins
The irresistible English muffin with a touch of green !
Preparation time : 2h15
Base temperature : 48°C
Ingredients for the english muffins
720
g of Pépite S + for dusting
405
g of T65 flour
60
g of GEM 250
18
g of salt
10
g of Durum wheat sourdough
5
g of Top Soft Egg Muffins
20
g of fresh yeast
700
g of water and adjust
Ingredients for the filling
200
g of cooked peas
Olive oil (as needed)
Soft-boiled egg
50
g of cottage cheese
Leek sprouts (optional)
Salt, pepper
Preparation
1
Kneading
In a spiral mixer, knead all the ingredients for 5 minutes at low speed, then 7 minutes at medium speed.
Dough temperature: 22-24 °C (72-75°F).
2
Resting in bulk
30 minutes at room temperature.
3
Shaping
Roll out to a thickness of 1 cm and cut out 10 cm diameter circles. Dust with Pépite S.
4
Proofing
40 minutes at room temperature.
5
Baking
Cook in a pan over medium heat for 3 minutes 30 seconds per side (without oil).
6
Filling preparation
Mash the peas with a drizzle of olive oil. Season to taste.
Cook a soft-boiled egg (or fried egg, according to your preference).
7
Assembly
Place the cottage cheese on the muffin slices, then the mashed peas, and finally the egg gently. Decorate with the sprouts. Close the egg muffin.