“Now these are crumpets like you’ve never seen before. We are talking chilli, eggy crumpet goodness, topped with crispy bacon and creamy avocado – plus my Parmesan crown and green chilli sauce trick for some next-level brunching.
- 1 x 220 g jar of pickled jalapeños
- 1 bunch of fresh mint , (30g)
- ¼ of a fresh red chilli , optional
- 2 large free-range eggs
- 1 crumpet
- ¼ of a avocado
- 50 g ripe cherry tomatoes
- extra virgin olive oil
- 2 slices of higher-welfare smoked streaky bacon
- 10 g Parmesan cheese
- Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar.
- Finely chop the chilli (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper and whisk together with a fork.
- Soak the crumpet in the chilli and egg mixture for a couple of minutes, pressing it down and turning halfway.
- Meanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil and season to perfection. Add the reserved mint leaves and gently mix.
- Place the bacon in a dry non-stick frying pan on a medium-high heat and leave to crisp up a little, turning every so often.
- Push the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
- Carefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turn it back over into the pan, leaving you with a crispy crown on the top.
- Crack in the remaining egg alongside and cook to your liking.
- Transfer the crowned crumpet to a plate, top with the salsa and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.
– Feel free to leave out the bacon, or swap for some cooked mushrooms.
BATCH IT UP
– This recipe makes more jalapeño sauce than you need, store what’s left in a screw-top jar in the fridge, where it will last for up to a week.
Source: Jamie Oliver