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Avocado & bacon eggy crumpets
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Total Time:
20 minutes
Spicy chilli crumpets topped with crispy bacon, creamy avocado, Parmesan crown, and green chilli sauce for a unique and delicious brunch experience.
Ingredients:
  • 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
Instructions:
  • Place the jalapeños along with most of their brine in a blender, and add most of the mint leaves (keeping the pretty ones for later). Blend until smooth, then pour the mixture back into the jar. Finely chop the chilli (if using), place it in a shallow bowl, crack in one egg, add black pepper, and whisk with a fork. Dip the crumpet in the chilli and egg mixture for a couple of minutes, ensuring it's fully soaked. In the meantime, prepare a quick salsa by cutting the avocado, tomatoes, and combining them in a bowl with olive oil, salt, and the reserved mint leaves. Cook the bacon in a dry non-stick pan until crispy. Grate Parmesan cheese into the pan and place the soaked crumpet on top, cooking until the cheese is golden and crispy. Flip the crumpet, crack the remaining egg into the pan, and cook to your preference. Plate the crumpet, top with salsa, drizzle with jalapeño dressing, add the bacon, and place the fried egg on top before serving.

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