So I got creative a while back and I thought I posted this recipe but apparently I had not. This is my upscale edititon of the classic “Egg McMuffin”, with a fried egg (in a muffin tin too to get that shape!), fried green tomatoes, and homemade English muffins. Yep, homemade English muffins.
Southern Style Egg McMuffin 1 small green tomato, sliced into 5 slices 1 egg
¼ cup nondairy milk 1 tsp braggs 2 tsp cornstarch
English Muffin 1 cup sorghum flour 1 cup tapioca starch ½ cup millet flour 2 tsps xanthan gum 1 1/4 tsp salt 1 ½ cup warm water 1 tsp agave nectar 2 ½ tsp dry active yeast 4 tbsps vegetable oil 1 tbsps granulated sugar 2 large eggs
Heat ¾ cup of water to 110 degrees and dissolve the yeast in the water with 1 tsp of agave nectar. Set this aside for 15 minutes or until the yeast appears frothy.
Grease English muffin rings and place them on a parchment lined baking sheet.
Pre-heat the oven to the lowest temperature and then shut it off.
Whisk together the dry ingredients. Make a well in the center, and add the yeast mixture, oil, and eggs, stirring until combined. Spoon the mixture into the muffin rings and let this rise for an hour in the warm oven.
After an hour, preheat the oven to 350 degrees and bake for 20 to 25 minutes.
In a pan, sprayed with nonstick cooking spray, brown the tomatoes on both sides.
Fry the egg to the texture of your desire.
For gravy, combine ¼ milk with braggs and cornstarch in a cup and nuke this in the microwave until it thickens - about 20 to 30 minutes.
To assemble, slice open the English muffin, add the egg, lay the tomatoes on top, and douse in gravy - yum!