| Portions |
|---|
| 4 sandwiches |
Ingredients
For the Candied Jalapeños
- 1½ cups apple cider vinegar
- 1½ cups granulated sugar
- 1 tbsp brown mustard seeds
- 1½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground turmeric
- 8–10 jalapeños, stems removed, sliced into rounds
- Zest and juice of 1 lime
For the English Muffins
- 3 cups all-purpose flour, plus more for dusting
- 2¼ tsp instant yeast (one packet)
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1 cup warm whole milk
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tbsp sour cream
- Cornmeal, for dusting
For the Maple Bacon
- 8 strips thick-cut bacon
- 3 tbsp pure maple syrup
- 1 tbsp coarsely cracked black pepper
For the Cheesy Eggs
- 4 large eggs
- Salt and pepper
- 4 slices American cheese
For the Skrobar Sauce
- ½ cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp pure maple syrup
- 1 tsp apple cider vinegar
- 1 small garlic clove, finely grated
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp kosher salt
To Finish
- 1 cup loosely packed arugula
Directions
- We’ll start with the candied jalapeños. In a medium pot, combine the vinegar, sugar, mustard seeds, salt, garlic powder, onion powder, and turmeric. Set over medium-high heat and bring to a boil, stirring until all the sugar has dissolved. Add the jalapeños and let them cook in the boiling mixture for about 5 minutes. Use a slotted spoon to transfer them to a clean jar. Add the lime juice to the pot and let the liquid boil until reduced by half, about 15 minutes. Pour over the jalapeños and let cool to room temperature. Once cooled, stir in the lime zest, cover, and refrigerate for up to 3 weeks. You will have more than you need for 4 sandwiches, but don’t worry, this is not a problem!
- Next up, the English muffins. In a large bowl, whisk together the flour, yeast, salt, and sugar. In a separate bowl, whisk together the warm milk, melted butter, egg, and sour cream. Pour the wet ingredients into the dry and mix until a shaggy, sticky dough comes together, it will be wetter than you expect and that’s exactly right, don’t worry. Cover the bowl with a clean kitchen towel and let it rise in a warm spot until doubled in size, about one hour.
- Once risen, turn the dough out onto a well-floured work surface and pat it gently to about ¾-inch thick, don’t use a rolling pin, just your hands here. Using a 3½-inch round cutter, cut out 8 rounds and place them on a baking sheet dusted generously with cornmeal. Dust the tops with more cornmeal, cover loosely, and let them rest for 40 minutes, until slightly puffed.
- Heat a large cast iron skillet over medium-low heat. Cook the muffins in batches for about 7–8 minutes per side, until deeply golden brown and cooked through. If they are browning too quickly, reduce the heat slightly and cook for an extra minute or two. Transfer to a wire rack to cool, then split with a fork rather than a knife, this is what creates those nooks and crannies.
- For the bacon, preheat the oven to 400°F and line a baking sheet with foil and place a wire rack on top. Lay the bacon in a single layer on the rack and bake for 12 minutes. Pull the tray out, brush the bacon generously with maple syrup, and hit it with the cracked pepper. Return to the oven for another 6–8 minutes until, sticky, shiny and lacquered. Let cool on the rack.
- For the eggs, reduce the oven to 350°F. Grease four cups of a standard muffin tin generously with softened butter. Crack one egg into each cup and season with salt and pepper. Bake for 10-11 minutes until the whites are fully set and the yolk is just set, but still slightly jammy. In the last 2 minutes, lay a slice of American cheese over each egg and let it melt. Run a thin spatula or butter knife around the edge of each cup to release the eggs cleanly.
- For the sauce, combine the mayonnaise, sriracha, maple syrup, vinegar, garlic, Dijon, smoked paprika, and salt in a small bowl and mix well. Taste and adjust the sriracha if you want more heat or the maple if you want more sweetness. This sauce keeps in the fridge for up to a week and you will find reasons to put it on everything, trust me!
- To assemble, toast the English muffins until golden and crisp. Spread a generous amount of the sauce on both halves. On the bottom half, layer the egg, two strips of bacon, a few candied jalapeños, and a small handful of arugula. Close it up, press it together gently, and eat it immediately. Enjoy!
Note: The English muffins can be made ahead and stored at room temperature for up to 2 days or frozen for up to a month. Split and toast directly from frozen. The sauce and candied jalapeños can both be made up to a week ahead, the jalapeños only get better with time.