Linda Muffin

Growing up in Ashe County, everyone had a "cookstove," and everyone made biscuits. Now, biscuits hot out of the oven, with "cream gravy" or applesauce or butter and honey, are terrific. But cold biscuits?! At supper time, my mother would slice them open, spread with butter and fry in a skillet until warm and crispy. That's what inspired the English muffins served at River House. 

Most people at breakfast opt for the omelets - filled perhaps with mushrooms, scallions and cheese - but there are a few who don't eat eggs. My friend Linda Moore, research scientist and cookie-baker extraordinaire, is one of those.

Hence, the Linda Muffin: Cut a Thomas's English muffin in half, butter the cut side and place butter-side down on a griddle. Sprinkle two thick tomato slices with salt and grill briefly. You don't want them to fall apart. On a warm plate stack the muffin halves with cheese and tomatoes and top with generous spoonfuls of sauteed mushrooms. Serve with bacon.