Farm fresh egg and gruyere baked into English muffin batter.
Heat oven to 425

Combine your flours, sugar, baking soda, salt and yeast into a large mixing bowl. In another bowl, combine your liquid sourdough, water and milk powder, and remember to keep that water warm to give your yeast a comfortable atmosphere grow. Combine the two bowls together, and stir it by hand or with about 30 seconds until it resembles a smooth batter.

If you're using the batter that day, let sit in a warm place for two hours, giving one nice stir after one hour.

The batter can also be refrigerated at this point, and used the next morning.

Scoop 4 ounces of batter into each sprayed jumbo muffin tin. Let rise for another 90 minutes or so, until the batter is it about a quarter inch from the top of the pan. (If you're using batter from the refrigerator, it will probably need some extra time to rise.) Wet your fingers and push a little hole into the middle of each one - don't worry if the hole closes back up a bit. Crack an egg right into the middle of the hole, and watch the yolk sink down. Repeat with each of the muffin cups, and top each with a large pinch of cheese.

Bake at 425° for 25 minutes, or until the top is a dark golden brown and the cheese is well melted. Remove from the pans immediately.


Makes 3 lbs batter, or 12 Jumbo egg-cup things

1 lb 1.75 oz white bread flour

1.5 oz whole wheat flour

1.5 oz sugar

.25 tsp baking soda

2 tsp fine sea salt

.75 tsp instant yeast

10.25 oz liquid sourdough culture

1.5 oz milk powder

12 eggs

Grated gruyere cheese