Eggy crumpets with avocado, poached egg, pancetta and Mexican salsa recipe
Fancy upping your weekend brunch game? This recipe might just be the answer.
Featuring crumpets cooked French toast–style (bathed in whisked eggs and fried until crisp and golden) and topped with crunchy, gleaming pancetta, oozy poached eggs, creamy mashed avocado and a chilli-flecked sweetcorn salsa, this dish looks like it belongs on a trendy restaurant menu, but is actually really easy to put together.
Delivering serious comfort food feels and just the right amount of indulgence, it can be on the table in under 30 minutes and is likely to go down a storm with all who are lucky enough to try it.
Things to note:
For perfect poached eggs – we’re talking runny and golden in the centre, with a tender yet firm exterior – using the freshest eggs possible is imperative.
We also find that adding a splash of white wine vinegar to the water and simmering the eggs in a wide frying pan or saucepan over a medium-low heat delivers the best results. Once cooked, carefully remove the eggs from the pan using a slotted spoon and drain briefly on kitchen paper.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 1 small tin sweetcorn, drained
- 4 spring onions, chopped
- 4 medium vine tomatoes, chopped
- 1 small bunch coriander, chopped
- 0.5 red chilli, chopped
- 1 tbsp olive oil
- 1 pinch sea salt and black pepper
- 8 rashers smoked pancetta
- 2 avocados
- 6 fresh eggs (we like Fairburn's Famous British Blue Free Range Eggs)
- 1 tbsp milk
- 4 crumpets
- 1 tbsp rapeseed oil, for frying
- 1 tbsp butter, for frying
- 1 tsp white wine vinegar
- 1 small tin sweetcorn, drained
- 4 spring onions, chopped
- 4 medium vine tomatoes, chopped
- 1 small bunch coriander, chopped
- 0.5 red chilli, chopped
- 1 tbsp olive oil
- 1 pinch sea salt and black pepper
- 8 rashers smoked pancetta
- 2 avocados
- 6 fresh eggs (we like Fairburn's Famous British Blue Free Range Eggs)
- 1 tbsp milk
- 4 crumpets
- 1 tbsp rapeseed oil, for frying
- 1 tbsp butter, for frying
- 1 tsp white wine vinegar
- 1 small tin sweetcorn, drained
- 4 scallions, chopped
- 4 medium vine tomatoes, chopped
- 1 small bunch cilantro, chopped
- 0.5 red chili, chopped
- 1 tbsp olive oil
- 1 pinch sea salt and black pepper
- 8 rashers smoked pancetta
- 2 avocados
- 6 fresh eggs
- 1 tbsp milk
- 4 crumpets
- 1 tbsp rapeseed oil, for frying
- 1 tbsp butter, for frying
- 1 tsp white wine vinegar
Details
- Cuisine: British
- Recipe Type: Brunch
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the grill to its highest setting and put the oven on low. Line a baking tray (baking sheet) with baking paper (parchment paper).
- To make the salsa, put the sweetcorn, spring onions (scallions), vine tomatoes, coriander (cilantro), chilli, olive oil and lime juice in a bowl, season with sea salt and black pepper and mix lightly to combine. Set aside.
- Arrange the pancetta on the lined baking tray (baking sheet) and grill for 2-3 minutes on each side, depending upon how crispy you want it. Keep warm in a low oven whilst your prepare the rest of the dish.
- Meanwhile, put the avocado in a bowl and mash with a fork. Season with salt and pepper.
- Crack 2 of the eggs into a shallow dish, pour in the milk, season and whisk together. Add the crumpets to the dish, hole side down, and leave to soak for 2 minutes. Turn over and soak for 2 minutes more.
- Set a frying pan with the oil and butter over a medium-high heat. Once the butter has melted and is starting to bubble, add the crumpets and fry for 2-3 minutes on each side, until golden and cooked through. Remove from the pan and keep warm.
- Bring a large saucepan (or wide frying pan) of water to the boil, then reduce the heat to a simmer. Add the vinegar.
- Crack the remaining eggs into separate small bowls or ramekins. Stir the water to create a gentle vortex then, one at a time, slide the eggs into the water.
- Poach for 3-4 minutes, until the white is cooked through. Remove the eggs from the pan with a slotted spoon and blot excess water away with kitchen paper.
- Divide the warm crumpets between serving plates. Top each one with a spoonful each of mashed avocado and salsa. Sit the poached eggs on top and finish by adding the crispy pancetta. Serve immediately.
Adapted from a recipe supplied by Rachel Green for Fairburn’s Eggs. Image courtesy of Fairburn’s Eggs.
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