Brunch lovers rejoice. These tasty, light and impossibly fluffy homemade crumpets slathered with spicy tomato chutney and layered high with slices of creamy avocado, salty prosciutto, and a sunny organic egg will make you smile and won’t leave you wanting to order an extra hash-brown and fries just to make it through to the day.
Fresh free-range organic egg
Baby basil leaves, for garnish
For the crumpets:
2 tsp honey
2 tsp dried yeast (7g or 1 sachet)
½ cup warm milk
½ cup warm water
1 ½ cups plain flour
½ tsp salt
½ cup water (extra)
½ tsp bicarbonate of soda
Combine the yeast, honey, warm milk and water in a bowl. Stir and set aside in a warm place for approx. 10 minutes, or until foaming.
In large bowl, combine flour and salt. Make a well in the centre and add the milk mixture. Stir until well incorporated. Cover and set aside for at least 1 hour or until mixture has doubled in size.
Combine the extra water and bicarb soda in a bowl. Use a balloon whisk to whisk the flour mixture until it deflates to the original size. Gradually add the water mixture, whisking well between each addition, until well combined and smooth. Cover with plastic wrap and set aside for another 30 minutes to rest.
To cook, brush a large non-stick frying pan with oil to grease. Brush egg rings with oil to lightly grease. Place frying pan over medium-low heat. Pour some of the mixture into the egg rings in pan and cook for 5 minutes or until bubbles rise to the surface and base is lovely and golden and top is set. Turn and cook for 1 minute or until lightly golden. Transfer to a wire rack to cool.
To assemble, spread the fresh crumpets with some tomato-chilli chutney, top with some sliced avocado a sunny-side up egg and some prosciutto. Sprinkle with some cracked black pepper and baby basil.
Crumpet batter is enough for half a dozen crumpets