English Muffins

I worked up this gluten-free variant of the Thomas’ classic as a tribute to my dad, who likes his egg poached and served on these English mainstays, to prevent yolk loss. The key to the genuine English muffin look and feel: You absolutely must first fry-bake the muffins on the stovetop, as the English do with their crumpets, and finish them in a hot oven.