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(post, Cara Scatizzi)
My mom loves English muffins. She has eaten one everyday for breakfast (toasted, with a little homemade strawberry jelly) for as long as I can remember. When you think about it, English muffins are the perfect breakfast bread. They are not as bulky or dense as bagels and are infinitely more interesting (chewy, yet still light and fluffy) than white bread. Breakfast sandwiches across the country use these little muffins as bookends to delicious fillings, most notably eggs, hot melted cheese and crispy bacon. The Summer of Bread begins with breakfast. To read more, visit http://summerofbread.com/2010/06/breakfast-of-champions/.