Sauteed English Muffins w/Strawberries and Sour Cream

By Treebs

Breakfast and Brunch by Nancy N Wilson

Ingredients

• 1 pt fresh strawberries, hulled and cut in half
• 1/4 cup sugar
• 3 lg eggs
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1 dash salt
• 2 English Muffins, split
• 1 1/2 tbsp butter
• 1/4 to 1/2 cup sour cream

Details

Adapted from google.com

Preparation

Step 1

Wash and hull the strawberries. Set aside four whole strawberries for garnish and slice the remaining strawberries. Sprinkle strawberries with sugar, toss lightly to coat, and set aside.

Place the eggs, milk, vanilla, and salt in a large shallow bowl and beat until blended.

Place the muffins, split-side down, in the mixture. Let them soak for 1 to 2 minutes, pricking them gently with a fork. Turn the muffins and soak for 1 minute more.

Melt the butter over low heat in a large skillet. Increase the heat to medium and place the muffins in the skillet. Cook for about 2 minutes or until golden brown; then, turn and cook 1 to 2 minutes more. (The muffins should be crisp and golden on the outside and custard-like on the inside.)

Place the muffins on serving plates. Top with sliced berries and a generous amount of sour cream. Garnish with a whole strawberry and serve immediately.