Probably the most typical dish for brunch are the eggs Benedict. There are many variations of this recipe and they can be prepared with different bases. Many choose the easiest way, using a simple toast, but the original recipe uses English muffins, little rounded breads cooked in a pan.
When I first was looking for a recipe, I found many of them but it was hard to find a healthy one. I finally came across with the blog Feathers in Our nest where Aliesha shares a healthier version of it. I tried first her version and turned out excellent, but I wanted to take a step further and I decided to try a vegan version of it. I changed the butter for coconut oil and honey for maple syrup. The result were these healthy English muffins and personally I didn’t feel a big difference between the two versions.
Something else that I have changed from the original recipe are the ingredients quantities to get a smaller amount of muffins. I halved the recipe so I get about 6 muffins and in case I don’t use all of them, I open them by the middle and freeze them. This way, each time I fancy an English muffin, I take one out of the fridge and directly toast it. The texture keeps perfect and they are the ideal solution for those days when I’m left out without inspiration for breakfast, brunch or an afternoon snack.
In fact, these healthy English muffins are not just ideal to prepare a healthy way for Eggs Benedict, but they are also perfect as a mini sandwich or just like a toast that you can enjoy on its sweet or savoury version.
By the way, I think it’s interesting to know that, by tradition, English muffins must be cut with a fork and not a knife. This way you get a rougher texture that becomes crunchy when you toast it, which helps butter and jams to stick better.
Follow my pinterest board to find more healthy brunch recipes.