Crumpets with Egg Mayonnaise
Britain's most popular sandwich filling has a day trip to Crumpetshire!
The addition of bacon and avocado to this humble dish really is the last word in sophistication.
| Preparation: 5 minutes | Serves: 4 crumpets |
| Cooking: 15 minutes | Hot-buttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Free-range eggs | 2 | 2 |
| Mayonnaise | 1 tbsp | 1 tbsp |
| Dijon mustard | 1 tsp | 1 tsp |
| Chives (finely chopped) | 1 tsp | 1 tsp |
| Salt and pepper | Not too little | Not too much |
| Crispy free-range smoked streaky bacon | 4 rashers | 4 rashers |
| Avocado (finely chopped) | 1/2 | 1/2 |
METHOD
- Place two eggs in a pan of boiling water, reduce to a simmer and cook for 8 minutes.
- Remove the eggs into a pan or bowl of cold water for 5 minutes to cool.
- Bang the eggs on something solid to crack the shells, then have fun peeling the shells off.
- Use a fork to crush the eggs into small pieces in a bowl, add the mayonnaise, mustard, chives and salt and pepper.
- Tear each rasher of bacon into three or four pieces.
- Cut up the avocado into small pieces, rather than mashing it, to retain some texture.
- Start with the egg mayonnaise, to give the avocado something to cling on to, with the bacon crowning your masterpiece.
The eggs
The other toppings
The crumpets
OTHER NOTES
Alongside the free-range eggs, don't forget to use bacon from happy pigs, or karma might come to bite you on the arse.
Helen Browning smoked streaky bacon is probably our number one.
