Re-named frumpets by the lovely Blocka, this ingenious dish is a little left of centre – but those who stick to the recipe will be rewarded. The chilli adds kick, the maple syrup brings sweetness and the bacon provides the smoky saltiness – all in all a beautiful, if slightly bizarre, combination of flavours.
Serves 2
Ingredients –
2 large organic eggs
sea salt and freshly ground black pepper
1 fresh red chill, deseeded and very finely chopped
6 rashers of good quality smoked bacon
olive oil
4 round crumpets
Brown sauce or maple syrup, to serve
Crack your eggs into a bowl and give them a little whisk with a small pinch of salt and pepper and most of the chopped chilli. Then heat a large non-stick frying pan over medium heat and fry the bacon in a tiny amount of olive oil. Let it crisp up on both sides. Meanwhile get your crumpets and really push them into the egg mixture. Turn them over a few times – they’ll soak it up like a sponge. Push the golden bacon to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side.
Serve the eggy crumpets topped with the crispy bacon, with a dollop of brown sauce or a drizzle of maple syrup. To finish, you can sprinkle over the extra chopped chilli … Perfect – heaven on a plate.
Oh, how I love Jamie Oliver. His recipes are so refreshingly simple and tend to focus on what really counts – the flavour. Jamie at Home is the latest of his long list of fabulous cookbooks. This cookbook is divided by seasons and is enhanced by information on how to grow your own fruit and vegetables. With a picture to accompany every one of Jamie’s great recipes I strongly recommend you pick up a copy.