English Muffins with Avocado and Egg

Preparation

• 1
  Crumble the fresh yeast into a small bowl, add the sugar and stir with a fork until the yeast becomes liquid. Stir in half of the lukewarm milk (max. 40 degrees Celsius).
• 2
  Take one tablespoon of the wheat flour and stir it into the yeast mixture. Dust with a little flour, cover, and let rise in a warm place for about 15 minutes until the pre-dough forms bubbles.
• 3
  Meanwhile, put the remaining wheat flour, whole wheat flour, salt, water, and the rest of the milk into a mixing bowl. Add the finished pre-dough and knead everything into a smooth, pliable dough (by hand or with a stand mixer). The dough may be slightly sticky.
• 4
  Cover the dough and let it rise in a warm place for at least 30 minutes. Then briefly knead it on a floured surface and form it into a ball.
• 5
  Evenly sprinkle two baking sheets with buckwheat. Roll out the dough to about 1.5 cm thick and cut out circles. Place the dough circles with sufficient space on the buckwheat. Knead, roll out, and cut out the dough scraps again until all the dough is used up.
• 6
  Cover the baking sheets with a cloth and let the muffins rise for another 30 minutes in a warm place.
• 7
  Heat a coated pan without fat over medium heat. Carefully place the muffins with the buckwheat side down into the pan. Bake until golden brown on both sides. Let cool on a wire rack.
• 8
  For the filling, wash the lettuce and tomatoes. Halve the avocado, remove the pit, and slice the flesh. Fry a fried egg in a pan, season with salt and pepper.
• 9
  Slice an English muffin and toast briefly if desired. Top with lettuce, tomatoes, and avocado. Drizzle the avocado with a little lime juice, salt, and pepper. Place the fried egg on top and garnish with sprouts. Enjoy!