Breakfast Eggy Crumpets
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 large free-range or organic eggs
Sea salt and freshly ground black pepper
1 fresh red chile (such as Red Fresno or serrano), seeded and finely chopped
6 rashers of good-quality smoked bacon
olive oil
4 round crumpets
Maple syrup, to serve
Instructions:
Crack your eggs into a bowl and give them a little whisk with a small pinch of salt and pepper and most of the chopped chilli. Then heat a large, non-stick frying pan over a medium heat and fry the bacon in a tiny amount of olive oil. Let it crisp up on both sides.
Meanwhile, get your crumpets and really push them into the egg and chilli mixture. Turn them a few times – they’ll soak it up like a sponge. Push the golden bacon to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side.
Serve the eggy crumpets topped with the crispy bacon, with a drizzle of maple syrup. To finish, you can sprinkle over any extra chopped chile, if you’re a chile freak like me. Perfect – heaven on a plate.
Serves 2.
From jamieoliver.com