Eggy Crumpets with Avocado, Poached Egg, Pancetta and Mexican Salsa

Serves: 4

YOU WILL NEED:

◻ 1 small tin of sweetcorn, drained and rinsed

◻ Bread slices, blitzed in the food processor to make breadcrumbs

◻ 4 spring onions,

chopped

◻ 4 medium vine

tomatoes, chopped ◻ 1 small bunch fresh

coriander, chopped ◻ ½ red chilli, finely

chopped

◻ Dash of olive oil

◻ Juice of 1 lime

◻ Sea salt and freshly ground black pepper

◻ 8 rashers smoked

pancetta

◻ 2 avocados

◻ 6 eggs

◻ Dash of milk

◻ 4 crumpets

◻ Rapeseed oil, for

frying

◻ A little butter for

frying

◻ Water for boiling

◻ Dash of vinegar

To make the salsa, lightly mix the sweetcorn, spring onions, vine tomatoes, coriander, chilli, olive oil, and lime juice in a bowl, season with some sea salt and ground black pepper and leave to one side.

2

Lightly grill the pancetta until crisp and golden and at the same time, mash the avocado in a bowl with a fork and lightly season.

3

In a shallow dish, whisk two of the eggs with the milk and some sea salt and black pepper. Soak the crumpets in the egg mixture, hole side down, and leave for a couple of minutes before turning over.

Heat the oil and butter in a large frying pan and fry the crumpets until they are cooked and golden. Remove from the pan and keep warm to one side.

5

Bring a large pan of boiling water to the boil, add a dash of vinegar and then lightly poach the remaining four eggs.

6

On four individual plates, make a stack starting with an eggy crumpet topped with a spoonful of the avocado, followed by a poached egg and finished with two rashers of pancetta. Serve immediately with the salsa on the side.