Poached Eggs On Crumpet Recipes

CRUMPET EGGS ROYALE

Steps:

• Combine the mayonnaise, mustard, vinegar and Parmesan in a small pan, season with freshly ground black pepper then heat gently until the cheese has melted
• Put the spinach in another pan with a little water, cook for a few mins until wilted, then set aside
• Bring a small pan of water to a simmer and crack in the eggs
• Cook for 2 mins, until the whites are set and the yolks still slightly runny
• Meanwhile, toast the crumpets until golden, and spread each with 1 tsp of chutney
• Divide the spinach between them, top each with a slice of smoked salmon and a poached egg
• Spoon the sauce over, season, and serve

TOASTED CRUMPETS WITH POACHED EGGS, CHORIZO AND SWEETCORN

Steps:

• Bring a small saucepan of lightly salted water to the boil. Stand the corn ear on one end, holding it at the other, and run a sharp knife down the cob, slicing off the kernels. Work your way around, removing all the kernels. Blanch the corn kernels for about two minutes in the boiling water, then drain and place to one side.
• Heat a frying pan over a medium heat. Add the butter and cook the chorizo. Add the cooked sweetcorn to warm through. There should be no need to season as the chorizo should be seasoned enough. Add the chopped parsley. To serve, place the hot crumpets on four serving plates and top each with a poached egg. Scatter the corn and chorizo over and around so the fat and butter is soaked into the absorbent crumpet.

TOASTED CRUMPETS WITH MARMITE AND POACHED BURFORD BROWNS EGGS

Steps:

• Fill a large saucepan with water and bring it to just under boiling point. Turn down to a summer and add the vinegar.
• Place the crumpets in a toaster; they should be double-toasted to give them a little crispness.
• Crack each egg into a small cup (this makes it easier to poach 4 at the same time). With a slotted spoon, swirl the water around to create a whirlpool in the centre, then gently drop all the eggs into it.
• Turn the heat back up and, when it starts bubbling again, turn it back down to a low simmer. Poach the eggs for 3-4 minutes - they will rise to the surface when they are done. Remove them from the pan with the slotted spoon and put them on a wad of kitchen paper to soak up the excess water.
• Spread the crumpets generously with butter, then spread with Marmite. Put them on 2 plates, top each one with a poached egg and sprinkle with a little ground black pepper.

POACHED EGGS

Steps:

• Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
• Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You'll see them begin to cook immediately - don't worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you're using them straight from the fridge).
• To check whether they're done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
• When they're ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

BACON AND EGG CRUMPET MELTS

Steps:

• Grill rashers of smoked back bacon until crisp. A minute before the bacon is done, add 2 Warburton's Giant crumpets to the grill and lightly toast, then add slices of cheddar to the crumpets until melted and bubbling. Top the crumpets with the grilled bacon, then with a fried or poached egg and lots of black pepper.

POACHED EGG AND SMOKED SALMON CRUMPETS

Steps:

• Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
• Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
• As the eggs are sitting, toast the crumpets.
• Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.

POACHED EGGS ON CRUMPET

Steps:

• sired doneness while the crumpets are toasting.
• Poach eggs to disired doneness.
• toast crumpets.
• spread crumpets with butter and top with eggs.
• place strawberries or tomatoes on the side.

SPINACH AND POACHED EGG MUFFINS (LOW-CALORIE)

Steps:

• Out a pan of water on to boil and add the vinegar.
• Toast the muffin halves or the crumpets until lightly browned. Meanwhile, heat the spinach through on a saucepan, season to taste and add some freshly ground nutmeg with the crème fraîche.
• When the water is at a boil, break the eggs into a small cup and then carefully slide them into the water. Turn the heat down and simmer for 3 minutes until the white has set and it firm, but the yolks are still soft and runny.
• Remove the eggs from the water with a slotted spoon. Spoon the warm, cooked spinach on top of the muffin halves or crumpets and then put the eggs on top of the spinach. Season with salt and freshly ground black pepper and serve straight away.
• 220 calories with the muffin and 200 calories with the crumpets.