Crumpet Benedict
with Crispy Bacon and Chilli Asparagus | Eggs Not Included | Serves 2
A delicious twist on the classic Eggs Benedict. This breakfast recipe uses fluffy crumpets as the base for crispy bacon rashers, eggs made to your liking and creamy hollandaise sauce. Served with chilli asparagus and just a sprinkle of chives, it's one to rise and shine for!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Asparagus
1
Chives
6
Streaky Bacon
15
Honey
1
Chilli Flakes
15
Cider Vinegar
(Contains Sulphites)
100
Hollandaise Sauce
(Contains Milk, Egg, Mustard)
4
Crumpet
(Contains Cereals containing gluten)
30
Unsalted Butter
Not included in your delivery
4
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the bottom 2cm from the asparagus and discard. Roughly chop the chives. Pop the bacon onto a baking tray lined with baking paper and drizzle over the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Bake the bacon on the top shelf of your oven until crispy and golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
While the bacon cooks, pop the asparagus onto another baking tray. Drizzle with oil, season with salt and pepper, scatter over the chilli flakes and toss to coat. Spread them out in a single layer. Roast on the middle shelf of your oven until tender, 10-12 mins.
If you would prefer poached eggs, skip to the next step. For fried eggs, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, crack in each egg (2 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.
To poach your eggs, bring a large saucepan of water to the boil. Once boiling, add the cider vinegar. Crack each egg into a small glass or ramekin. Using a large spoon, swirl the water to create a whirlpool in the pan. Carefully drop the eggs one by one into the centre of the whirlpool and turn the heat down to a simmer. For a runny yolk, poach until the white is completely cooked and firm, 2-3 mins. TIP: If you want your egg a bit less runny, cook for another 1 min. When ready, use a slotted spoon to carefully remove each egg and place on a plate covered in kitchen paper to drain.
While the eggs cook, pour the hollandaise into a small saucepan and gently warm through on medium heat. Pop the crumpets in your toaster and toast to your liking.
Divide the crumpets between your plates and spread over some butter. Place the honey bacon on top of each crumpet, followed by an egg. Pour over the hollandaise and scatter over the chives. Serve with the asparagus alongside. Enjoy!
