English muffins have been a regular part of my eating habits since I was in university. Usually they are served up with two egg yolks on them, but with my love of carbohydrates, you never know when I might pop one of those savory doughy muffins slathered in butter in my mouth. Then I saw
this, and thought, what a wonderful idea. I could make my own.
I decided to go with this
recipe by Alton Brown, it supposedly makes the best English muffins around, just full of nooks and crannies. I had to modify it a bit, I don't exactly have a griddle, but I made it work. The recipe was super simple, and I can't wait to use them for eggs benedict!
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