Eggs Benedict on Toasted Crumpets with Crispy Bacon and Chilli Asparagus
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Eggs Benedict on Toasted Crumpets with Crispy Bacon and Chilli Asparagus

Eggs Benedict on Toasted Crumpets with Crispy Bacon and Chilli Asparagus

Eggs Not Included | Serves 2

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Allergens:
Sulphites
Milk
Egg
Mustard
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

150

Asparagus

1

Chives

6

British Streaky Bacon

1

Maple Syrup

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

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Nutritional information

Energy (kcal)600 kcal
Energy (kJ)2511 kJ
Fat30.9 g
of which saturates11.1 g
Carbohydrate44.1 g
of which sugars6 g
Protein33.3 g
Salt4.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Sheet with Baking Paper
Knife
Baking Tray
Spatula
Grill Pan
Plate
Spoon
Slotted Spoon
Medium Saucepan
Paper Towel

Instructions

Prep
1

Preheat your oven to 200°C. Trim the bottom 2cm from the asparagus and discard. Roughly chop the chives. Pop the bacon onto a low-sided baking tray lined with baking paper and drizzle over the honey. Bake the bacon on the top shelf of your oven until crispy and golden, 10-15 mins.

Roast the Asparagus
2

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.

Fried Egg
3

If you would like poached eggs, skip to the next step. Otherwise, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is 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.

Poach the Egg
4

If you'd rather poach your eggs, bring a large saucepan of water to the boil. Once your water is 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. Poach until the white is completely cooked and firm, 2-3 minutes. TIP: This will give you a runny yolk, 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 paper towel covered plate to drain.

Finish Up
5

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.

Serve
6

Divide the crumpets between your plates and spread over some butter. Place the 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!

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