Congratulations to the Best Recipe Winner
The winner of the Burry English Muffin recipe contest was Emily H. with her English Muffin French Toast Sandwich with Ham & Gruyère recipe. Full recipe below or you can download a printer friendly version of her winning recipe here. It’s delicious!
Thank you to all those who entered their favorite recipes!
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English Muffin French Toast Sandwich with Ham & Gruyère
Recipe by Emily H.
Yield: 4 whole sandwiches
4 (3 oz.) Burry Sandwich Sized English Muffins (thawed)
2 Large (3¼” dia.) Granny Smith Apples
1 Cup Water
¼ Cup Brown Sugar
1 Tsp. Ground Cinnamon
2 Jumbo Eggs
2⁄3 Cup Milk (1%)
1 Tbsp. Dijon Mustard
4 Slices (1 oz.) Gruyère Cheese
8 oz. (sliced) Ham
2 Tbsp. Unsalted Butter
1) In a medium saucepan, combine the apples, water, brown sugar and cinnamon and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are
tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
2) In a shallow bowl, whisk the milk and eggs. Spread mustard on four Burry Foods Plain, Clean Label, 3oz, Fork split, English Muffins. Place the tops of the muffins to the side. Cover the bottoms of the muffins with half of the cheese, the ham and then the remaining cheese.
3) In a large skillet, melt 1 tablespoon of the butter over low heat.
Dip the bottoms of the 4 topped muffins in the beaten egg until just saturated and transfer to the skillet. Dip the remaining tops of the muffins on 1 side only and place them, soaked side up, on the bottoms to form a sandwich.
Cover the skillet and cook over moderately low heat until the bread is browned on the
bottom, about 3 minutes.
Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until
the second side is browned and the cheese is melted, about 3 minutes longer.
Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the brown sugar cinnamon apples.