I’ve had this hanging around in my data base for ages and I now wonder why I waited SO long to try it.  Got the recipe from another boater who blogged about something or other (I honestly can’t remember what it was about…so long ago) and in the conversation he mentioned making English muffins.  You mean in your boat oven I asked?  Stove top was his answer.  Well, said I. Please share!  And he did and here I am well over a year later trying it out.

Too easy.  The dough came together really well without all that shaggy sticky mess and gloppy hands that needed washing.  With just a light dusting of flour on the counter it rolled out easily.

One of my grandkid’s drinking cups was the perfect size for cutting and I had a little left over to make a bread man…you know because isn’t that what Gramma’s do? I used parchment paper because it makes the clean up easier but it’s not really necessary if you don’t have any.

Now that I’ve discovered how easy this is, I can’t wait to make some Eggs Benedict.  But in the meantime warm toasted English Muffins…proudly homemade…with swatch of creamy butter and drizzle of honey will warm our bellies.

For a little inspiration here are some of the Benny recipes I’ve made on the boat….but first you need to make yourself some real Hollandaise Sauce.  Click on each picture for the link to the recipe.

Easy Hollandaise

Spicy Easter Eggs Benny

Corn Cakes Eggs Benedict with Avocado Hollandaise. 

  • 1 c warm water
  • 1 T dry yeast
  • 1 tsp sugar
  • 2 tsp salt
  • ¼ c oil
  • 3 c flour (I used 2 cups of bread flour and 1 cup of rye flour))+ a little extra for dusting
  • Corn meal
  • Parchment paper (optional)
  1. Dissolve yeast in the warm water with sugar and set aside for 5 minutes.
  2. Combine flours and salt.
  3. Dump oil and yeast mixture on top of the flour and mix well to combine.
  4. Dust your counter top with a little flour and roll out dough to about ½” thickness.
  5. Lay out your parchment paper if using and sprinkle with some corn meal.
  6. Cut out round of dough and lay on the parchment.
  7. Sprinkle tops with corn meal.
  8. Cover with a clean tea towel and set in a draft-free area for 2 hours or until doubled in size.
  9. Heat a grill pan or flat frying pan.
  10. Over medium/low heat (a lot depends on your appliance so you may have to experiment) brown on each side for 5-7 minutes.
  11. Split, toast if you wish, slather with some butter or jam or honey or molasses. Yum!

Honey, unfiltered, unpasteurized and oh so good, courtesy of Millefleurs Apiary and Lavender Farm.


  1. François says:

    I will never buy English muffin from the store again. Thanks for the recipe.

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