Hey guys, hope you're well! I'm going to give you a lovely recipe for halloumi
eggy crumpets. It is the most delicious breakfast, brunch or lunch and this is a
classic recipe from my brand new book '7 Ways'. I've taken the ingredients
that you guys buy most weeks. So there's 18 chapters of the
most common ingredients that you already have.
This one is highlighting and heroin' eggs. We're going to go
one egg into a bowl, simply whisk it up and we're going to hero
crumpets. Crumpets are a bit trendy at the moment.
Chefs are using them you know, they're kind of beautiful things. You of course
could use you know bread rolls, a little crostini,
whatever you like. Just beat up the eggs like this
and then the brilliant thing about the crumpets is they have these incredible
holes, right and these holes are gonna suck up the
eggs, right and we'll fry those in the pan.
At the same time we're gonna fry just a standard fried egg
and we'll cook it perfectly. So I'll put a pan
on a medium heat, I'll get a little bit of olive oil
and then I'll go when it's still cold- whole side down.
Just give it one last little bit of the eggs like that,
push it down nicely and we'll do the most beautiful eggy crumpets.
So in that goes, at the same time we'll get another egg
and we'll crack it next to it like so. So as that comes up to temperature and
starts to fry let me show you how to make the most beautiful salsa.
So I've got some nice ripe cherry tomatoes. Just cut them into quarters,
if they're a little bit bigger you can go into eighths if you want. When you're
shopping in supermarkets or markets look for different colored cherry
tomatoes and tomatoes, it's always fun to mix it up.
So in a bowl we'll go with the salsa. Of course to make it into a salad so we
need a few things, a nice pinch of salt to season it. We need a little
swoosh of chilli sauce and then a squeeze of lemon
or lime. I personally like lime, but you can use
either. A nice juicy half goes in like that and then
just give it a nice little mix up and the flavor and juices will come out of
the tomatoes, look at that. Then just grab yourself some coriander,
but you could use mint or basil if you wanted to
and we'll put that on top, don't mix it, because we want it to stay really fresh
and nice. Avocado, so put your knife into the
centre of the avocado, you want it to be of course nice and
ripe. Just twist it. We're going to take one half and cut it into a quarter. We'll
peel off that skin and then I want you to slice it and a
centimetre across. Salsa done, fried eggs are looking pretty
good. Let's turn over our lovely crumpet, look at that! I mean
look you can do eggy bread and it's lovely. The crumpets just make
it so much more exciting and those little holes there,
of course they're ready to suck up the egg, the salsa, the juices,
the oozing egg as well, amazing. So just flip the egg, give it 10 seconds.
Okay, let's plate up these beautiful crumpets.
I just put one slightly on top of the other, after about 10 seconds of that egg
just get under it and then flip it and hopefully
we can just bust it, look at that, yes! Now here's the twist in the story, right.
Get yourself your box grater back, get your halloumi, about eight grams you
want. Long strokes of your halloumi go into the pan,
you don't need much. It'll go golden, crisp, bendy, oozy, salty,
gorgeous. So just put that on the heat. We can
serve up our salsa now, just get a spoon and mix up the herbs and avocado now. But
look at the colours guys.
There you go, you can take the juices and that can all go into your lovely
crumpets and then if you look in the pan, that
you've got this halloumi here and as soon as it goes golden like that
you can literally just tap it onto a board like this and out it comes.
Now just have a look here, look at the colour
of that. It's just really beautiful and you give it 10 seconds to cool down
and you kind of got this crazy little nest effect
that you can pick up and then put on your beautiful eggs.
If you go to your partner, or someone you love
at the weekend and give them a little bit of that, they're gonna love it. A cool,
contemporary, fun, delicious breakfast brunch or lunch,
gorgeous. One of my '7 Ways' of the egg chapter in my brand new book
'7 Ways'. I hope you love it. So go for it guys! Have a cook up, enjoy
and take care.