Kennedy McMuffins-A New Favorite Recipe

I am sure this one has been around for awhile, but we have recently discovered it's easy, convenient, yumminess.

The last few Sundays I have made a about a dozen "McMuffin" eggs and we each had one for breakfast and saved the rest for the week. Jim has brought them to work and the kids have made their own breakfast with them during the week.

Here is the basic recipe:

Ingredients:

• something to grease the muffin pans with (I have used spray and butter)
• eggs (enough for each muffin section)
• sliced ham (Or not. Apparently you can use spinach in this spot too, but we haven't.)
• salt
• pepper
• grated cheese (optional)
• Thomas's English Muffins (I am tempted to say that these are ABSOLUTELY crucial. But you really don't need any bread, or you can use your favorite toasting bread.)

Heat oven to 350.
Spray or otherwise grease muffin tins.
Line each muffin spot (what do you call that?) with a slice of ham. If your ham is too thick just chop it up and drop it into each spot.
Crack an egg into each spot. I use my handy-dandy-too-small-for-gravy-gravy-boat to pour each one in. (see picture)
Bake in the oven for 15 minutes, give or take.
Eat with toasted English Muffin with real butter on it. Or not.
Let the extra's cool and put them in the fridge in your choice of container for easy reheating (1 minute  microwave, or a little longer in the oven) and have them all week.

See how easy? And that is at least one more breakfast for the following week. Or not.

My Favourite and My Best Bread Recipe*

Okay, it is the ONLY bread recipe I make. But it is GOOD. 

I got it from this website way back when I lived in Scotland. I was desperately seeking an easy-to-make-at-almost-the-last-minute bread recipe for dinner. So, of course it couldn't involve any kneading/rising/yeast. I came across this and it was in instant hit. 

What it lacks in beauty is made up in flavor and hardiness. It is a great bread to serve along side soup or a salad. It is also great as a snack and travels well as two slices buttered together, stuck in a zip lock bag and brought to the park in your big bag of park stuff. I happen to know this last idea from personal experience. 

If you don't have buttermilk on hand (I usually don't) you can use plain greek yogurt and it is just as good…and has added protein! It makes two good sized loafs and they freeze quite well. 

Enjoy!

• 4 cups buttermilk or plain greek yogurt 
• 4 cups whole wheat flour
• 1 1/3 cups all-purpose flour
• 1 cup packed brown sugar
• 4 teaspoons baking soda
• 1 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
3. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

*The title (including the spelling of "favorite" is meant to remind you of Charlie and Lola. Well, at least it reminds me of Charlie and Lola.