I'm gonna show you how to make beautiful French toast but I'm gonna give it a massive twist, we're
going savoury, not sweet and I'm thinking breakfast, brunch, lunch, a snack. This is a dish that makes me
so happy because it's easy, it looks amazing, and people just love it. What we're gonna do
is go with the normal kind of eggy French toast vibe, so I've got some lovely free-range eggs here,
look at these gorgeous colours. Then I've got some crumpets, now you can use white or brown bread
but actually crumpets are amazing and the thing I love about these is the holes and the question is
what goes in the holes? So I'm going to put one egg into a bowl, as usual a little pinch of pepper but
I'm going to spice it up with a little chilli. So finely slice just a teaspoon, that's all you need.
They will go into the holes of the crumpet and give you a little surprise. In we go with the chilli.
So I'm going to show you how to make this for one, but of course you can times it by two, three, four.
We'll grab our crumpet and if you look at the texture of that, it's spongy, it's got the holes,
that will go in to that egg. So just move that around and let that just soak up all
the beautiful chilli egginess. Now, I want to get a pan on a medium, medium-high heat and then I want
two lovely rashers of smoked bacon or pancetta. Right, so you've got the lovely, savoury crispiness
and we'll get it in the pan and we'll let the natural fat render out and that will be the
beginning of flavour to cook the beautiful crumpet in. So as that comes up to the heat
I want to show you the best little hack ever, the best little hack. Right, get yourself a liquidiser,
get yourself a jar of regular jalapeños in... Jalapeños? Jalapeños. I don't know how to say it
properly but you know what I mean, jalapeños! Get yourself a regular jar of jalapeños in vinegar
right, put the whole thing in your liquidiser, grab yourself a little half bunch of mint. Mint and
chilli are best friends. Simply rip off the top like that okay. So you can keep those stalks for boiling
potatoes or whatever you want. Go in with the mint, just put the lid on and simply whazz it up.
Noisy but immediately we've got a little salsa that we can use on all kinds of cooking, look
at the colour of it, it's brilliant, but also, we can pour it back into the jar,
whack it in the fridge and that is a brilliant, brilliant thing. So cheat salsa done, let's turn
the lovely bacon. The important thing here is the fat has come out
and that'll be the thing that flavours our lovely French toast crumpet. The twist in the
tail is parmesan, right, you can use cheddar cheese if you want but get a fine grater
and do long strokes into a pan, just a little bit bigger than the crumpet itself, right then go in
with our amazing crumpet, on top of the cheese. The little bit of leftover egg, we can put on
there like that. Let me show you the quickest, easiest little kind of salad ever. Just a couple
of little tomatoes, avocado, run your knife around it, click it out. A nice ripe one, so just slice up
a quarter of that avocado and I'm gonna dress that with a tiny pinch of salt, a little bit of
lemon juice or lime, kiss of olive oil, tiny bit. If you want to put a few more herbs through there, so
we can go just a few leaves with the mint. So look, you can see this is at about a minute and a half,
two minutes right, but what I want to do and be confident with this and even if you do it wrong
it doesn't matter, right because it's still going to be delicious. I use a palette knife just to push.
Can you see how the melted cheese just starts to move like a little skirt? Get this under and pull
it up, as you pull it up this happens, right. Come and have a little look, right that's what I call
a crown. This is the funkiest, coolest French toast ever. You literally let it cool for 20 seconds and
then just gently turn it over, right. For me this is what brunch is about, it's like being
interesting, not boring. The only thing I like to do now is just crack a little egg into here
as an optional, little pinch of pepper. So let's serve this up because this is really good fun.
So look at that, here is our royal French toast with a crown. So I'll whack that
onto a plate, I've got the smoky bacon cooking here and again as that cools down, it will
kind of stay set in that round kind of shape. I'll just dress the avocado mint and tomatoes
like that. With the egg it's been very, very simply cooked, just get under it and we're just gonna flip
it okay. Just leave it for a second, then we go to our lovely chilli sauce. Simply just put a nice
little pile like that, gorgeous. You can just run your spoon just down it like that and that egg,
I'll just cook nicely, you know. Just so it's kind of oozing. So I'll stab it with a fork, give it a
little push. Come on, yes! You know it. Bacon on top, maybe take a bit of the bacon and kind of crumble
it over the top, that is going to eat so well. Come on man. Look at that, my twist on French toast.
Crumpets rock. Right, let's get in there, I'm salivating. Mmm, the parmesan works with the eggs,
the chilli works with the parmesan, everything just links. So good, so easy, and so much fun to make.
Enjoy.