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Baked English Muffin Brunch Dish
(or, "Smothered Muffins")


This is very tasty, sweet, and rich variation of the “egg bake” - nice for a special occasion or guests, or just a relaxing Sunday brunch on the patio. Serve this dish with your choice of breakfast meat. Serves: 2

Muffin-Egg Bake
2 English Muffins, halved
2 Tablespoons whipping cream
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 small container prepared flan with caramel sauce (you should be able to buy
   these in individual servings at your grocery store, similar to individual
   pudding cups)
2 Tablespoons golden raisins

Spray a 9-inch square baking pan with non-stick cooking spray such as Pam. Place the four English muffin halves in the pan. In a small bowl, combine the eggs, cream, cinnamon, ginger, nutmeg, flan and raisins with caramel sauce. Whisk together until flan is well-blended with the eggs. Pour mixture over English muffins. (At this point you can let the dish sit for 30-60 minutes before baking - this allows the muffins to soak up the egg liquid.)

Cover with aluminum foil and bake at 350° for 25 minutes; remove foil and bake for another 10-15 minutes until liquid is gone and the top begins to get golden-colored. Prepare Hot Fruit Compote while muffins are baking.

Baked English Muffin Brunch Dish with Hot Fruit Compote

Hot Fruit Compote
½ of a large nectarine, chopped into pieces approximately half-inch
½ banana, sliced, then cut the slices in half
½ cup apricot preserves
1 Tablespoon butter

Combine chopped fruit with apricot preserves in small saucepan; cook over low heat until apricot preserves are melted and mixture is hot. Stir in a pat of butter and serve hot over the baked muffins.

Notes and Variations
This recipe is just a “suggestion” – feel free to adjust, using thick bread instead of English muffins, or adjusting the spices to your taste. You might even enjoy adding a pinch of cayenne pepper to kick it up a notch! Leaving the English muffin halved is nice for cutting serving sizes, but you could also cut the muffins into 1"-2" pieces, especially if you are doubling the recipe.

You can also use whatever fruit you have on hand or is in season for the compote, such as fresh pineapple, apples, peaches, kiwi, etc.. You could also use canned fruit - be sure to get the kind that has been canned in its own juice instead of sugar syrup, then drain off the juice to use in something else). And, you could also add a little maple syrup to the fruit in place of the apricot preserves. 

Doubling the Recipe
Double the ingredients, but make layers in the same size pan so that you have two muffins stacked on top of each other. You may need to add some baking time to a thicker mixture. If you chop up the English muffins, you could use a soufflé baking dish.


English Muffin Brunch Dish with Hot Fruit Compote

Purchased Individual Caramel Flan