a little bit savoury | a whole lot sweet
In November there is a little race which stops the nation going by the name of the Melbourne Cup. I am not really into the whole horse racing thing, but I would not knock back the opportunity for time out of the office for afternoon tea.
This year we put on a spread, and over catered as usual, with my contribution being some Rose Macarons.
One sunny Saturday morning the hubby mentioned that he had a craving for Eggs Benedict. On Sunday’s we generally have something a bit more flash than cereal or toast so I said I would make it for him for breakfast the next morning. A few weeks previous, I purchased the Le Cordon Bleu set of 20 The Original Masterclass cookbooks. One of the books was Muffins and in it a recipe for English Muffins. As I couldn’t be bothered going to the supermarket (a whole 10 minutes away), and had all of the ingredients, I decided to try my hand at making a batch.