- 200g self-raising flour
- 2 tsp baking powder
- 150ml sour cream
- 7 large eggs
- 4 spring onions, sliced
- 125g mature Cheddar, grated
- 8 streaky bacon rashers
- 25g unsalted butter
- 100g guacamole, to serve
This brunch favourite also makes a hearty supper. Fried eggs would work well with this too.
1. Preheat oven to 130°C. Put flour in a large bowl and stir in baking powder and a pinch of salt. Make a well in centre. In a separate jug, whisk together sour cream, 3 eggs and 100ml water. Gradually whisk this mixture into the flour bowl to make a smooth batter. Stir in half the spring onions and 75g of the Cheddar.
2. Heat a large frying pan over a medium-high heat. Fry bacon for 5 to 7 minutes, turning once, until crispy. Transfer to a baking tray and keep warm in the oven.
3. Carefully wipe out frying pan with paper towel. Return to a medium heat and add 1 tsp of the butter to melt. Add half-ladlefuls of batter to pan, leaving space between crumpets. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1 to 2 minutes until puffed and lightly golden. Transfer to a baking tray lined with baking paper and put in a warm oven. Continue with remaining butter and batter to make more crumpets. (You should have 12.)
4. While crumpets are cooking, poach the eggs. Bring a medium pot of water to the boil. Crack an egg into a coffee cup or ramekin. Swirl the water to create a whirlpool, then carefully tip in the egg. Repeat with another egg. Simmer for 3 to 4 minutes until whites are set and yolks remain soft. (Lift eggs out with a slotted spoon and gently prod to check.) Transfer to a shallow dish of warm water. Repeat with remaining eggs.
5. To serve, layer three crumpets on each plate with remaining spring onions and cheese. Finish stacks with guacamole, bacon and a poached egg.
EACH SERVING: About 3 170kJ, 35g protein, 50g fat (23g saturated), 39g carbohydrate (3g total sugars), 3g fibre.