Before we jump into Thanksgiving baking, I thought it might be fun to recreate this new San Francisco treat. The Breakfast muffin debuted a few years ago at a popular SF bakery, Craftsman and Wolves. My son who lives in SF would describe this mythical muffin and the lines of people waiting in the early morning to get one.
I thought about this muffin from time to time and knew one day that I would recreate it here on the blog. But every time I visit SF, my flight always comes in too late to run to the bakery and get one. Somehow during my visits we never seem to get back to Craftsman and Wolves...
Fast forward to last August, I happened about a well thumbed Martha Stewart Living magazine. in the doctor's office and (OMG) there was a photo of the muffin and a recipe. My heart jumped with excitement as I started to read....
....but the recipe was awful - awfully written that is. I was pretty crushed, not because I needed more but that this kind of shoddy recipe writing had actually been printed. "How bad?" I hear you asking, gentle reader. Well the ingredient list was incomplete - there were ingredients listed in the body of the recipe - you know the ones you have to stop and go get or worse miss and then you have a mess and not the delicious expertly photographed treat. I find this kind of recipe writing supremely irritating and I was very disappointed in Martha. I had once adored her magazine - just the idea that a dwelling could be so clean, perfectly organized and food so beautifully arranged just blew my mind. I am sure there are a few of you out there who remember some of those stunning issues. Ok, no more nostalgia - back to baking...
This muffin I decided would be perfect for the pastry case and this blog - so I went to work on the recipe.
Here is the recipe I now make every day - those of you who follow me on Instagram saw it last week. It was a bit of a challenge to work out the timing of the egg - five minutes was close to perfect. The yolk finishes cooking as the muffin bakes. Yum....
Now you can make this at home. You can substitute your favorite breakfast meat for the bacon - turkey bacon works too.
Large muffin tin
3 medium sized mixing bowls (2 for mixing, 1 for ice bath)
Paper liners to fit muffin tin
Optional: #20 scoop, yellow and #16 scoop, blue
6 eggs **the older the eggs the better they will peel after cooking
9 ounces (255g) All purpose flour
2 Tablespoons, 1 ounces (28g)
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon fine sea salt
2 eggs (for the batter)
½ cup, 4 ounces, (113g) Vegetable oil (I prefer corn oil for baking)
½ cup, 4 ounces, (113g) Buttermilk or sour cream
¼ cup, 2 ounces (57g) water
1/8 cup, 1 ounce, (28g) chopped green onions
¼ cup, 2 ounces, (57g) crisp bacon chopped fine (about 6-8 slices)
½ cup, 4 ounces, (113g) Parmesan, Asiago or Cheddar cheese
2 ounces extra cheese for a prebake sprinkle
Preheat oven to 350 degrees
1. Place the 6 eggs in the saucepan and cover with water. Bring to a rolling boil. Boil for 5 minutes.
Pour the water off the eggs and dump them into the ice – make sure all the eggs are submerged.
Let chill for several minutes and then peel.
2. Sift together the dry ingredients. Set aside.
3. Combine the eggs, oil, buttermilk or sour cream and water.
4. Add the dry ingredients to the wet ingredients, try to use as few strokes as possible, 15-20 maximum.
5. Add the green onions, bacon and cheese.
6. Using the larger scoop or a large spoon, scoop or spoon batter into the lined muffin tin.
7. Place an egg, larger side down in each muffin cavity.
8. Using the smaller scoop or less of a spoonful on top of the egg, covering it completely.
9. Sprinkle tops of muffins with the additional cheese.
10. Start checking in 22 minutes, (mine took 25 but every oven is different). A skewer inserted in the center should come out clean.
11. Let cool for a few minutes in the tin. Serve warm and enjoy!
12. Leftover muffins should be kept well wrapped in the refrigerator.