Poached Eggs On Crumpet Food

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.

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.

PERFECT POACHED EGGS

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

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.

MUSHROOM AND POACHED EGG MARMITE CRUMPET WITH HOLLANDAISE SAUCE

Steps:

• Hollandaise sauce----------------------------.
• (makes about 200ml - 7 fl oz).
• Method (sauce) ------------------------------.
• Clarify the butter by melting it until its solids have become separated from the rich yellow oil. Remove from the heat and leave to cool until just warm.
• Most of the solids will now be at the base of the pan. Any other solids on top can be skimmed away.
• Place the egg yolks in a bowl and add 2 tablespoons of warm water with half of the lemon juice. Whisk over a pan of simmering water to a thick ribbon stage, almost the consistency of softly whipped cream.
• Remove from the heat and slowly add the clarified butter, whisking vigorously. This will emulsify the butter into the egg yolk mixture. If the sauce seems too thick and almost sticky while adding the butter, loosen slightly with another squeeze of lemon juice or water.
• Season with salt and Cayenne or white pepper and add the remaining lemon juice, if needed, to enrich the total flavour.
• The sauce is now ready to serve. For a guaranteed smooth, silky, finish, strain through a sieve.
• Mushrooms and crumpets-----------------------.
• Method---------------------------------------.
• Trim the flat mushrooms, removing the central stalk. To each, flat side up, with butter and season with salt and pepper. The mushrooms can now be placed under a pre-heated grill, cooking for 6-8 minutes and tender.
• Meanwhile, spread a little butter over each of the crumpets, spreading Marmite liberally on top. A few minutes before the mushrooms are cooked, the crumpets can be toasted beneath the grill, allowing the Marmite and butter to melt through as they warm.
• To assemble, place the flat mushrooms on top of the crumpets along with the warmed poached eggs. Spoon the hollandaise sauce over each and the dish is ready to serve.
• Poached eggs---------------------------------.
• Method---------------------------------------.
• Fill a large, deep saucepan with water (replace up to one-third with vinegar should it be required).
• Bring to a rapid simmer and whisk vigorously in a circular motion. Crack an egg into the centre. As the liquid spins, it pulls and sets the white around the yolk, before the egg reaches the base of the pan.
• Poach the egg for 3-3½ minutes before serving.