English Muffins:

1. Add the milk and sugar to a small saucepan over medium heat and heat to 115˚F, then stir in the yeast. Let sit for 5-7 minutes until the yeast activates (it should look foamy). 
2. Meanwhile, add the flour and salt to a stand mixer fitted with a paddle attachment and mix just until combined. 
3. Once the yeast is activated, gently stir in the melted butter and egg. While the mixer is running on low speed, slowly pour in the milk mixture. Once it's all added, increase the speed to medium high and mix for 6-8 minutes. At first, the dough will look too wet, but eventually it should pull away from the sides of the mixer. Note that the dough will be (and should be!) quite sticky. 
4. Lightly grease a large bowl and transfer the dough to the bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour until doubled in size. 
5. Prepare a sheet pan by lining it with parchment paper, then sprinkling with a thin layer or semolina or cornmeal.
6. Transfer the dough to a floured surface (a countertop is best as the dough is very sticky!), then use your hands to gently pat the dough into a 1-inch thick rectangle. 
7. Use a 3-inch round cutter to cut the English muffins. You can reform the scraps – we usually end up with about 12 total. Place the English muffins on the prepared sheet pan, then cover and let rise in a warm place for another 30 minutes. 
8. Heat a large skillet over very low heat. Once heated, sprinkle a thin layer of semolina or cornmeal. Place 3-4 English muffins in the skillet at a time. Cover with a lid and let cook for about 5 minutes, until golden brown, then flip each muffin, cover the pan again and cook for another 5 minutes. 
9. Add more semolina to the pan for cooking each batch. Let the English muffins cool completely before slicing and toasting. 

Assembly:

1. Cook bacon or sausage according to package directions. 
2. To make the eggs: whisk eggs in a bowl and season to taste with salt and pepper. If using egg rings, make sure to use a level skillet. Heat the skillet over medium heat and lightly grease. Place the rings in the skillet, then pour a thin layer of egg in and let it solidify before pouring in the rest. (This will prevent the egg from immediately leaking out.) 
3. Cover with a lid and let the eggs cook until set around the edges and slightly jiggly in the center. Carefully remove the rind molds, then carefully flip and cook for another minute or so. 
4. Slice an English muffin in half, (optional: spread one or both sides with butter), then top with a slice of cheese, an egg patty and sausage or bacon.