Photo by David Loftus
This recipe is extracted from my new book, Rachel Khoo's Kitchen Notebook, you can order your copy here.
Back when I was a kid, breakfast for dinner was far more de rigueur, whether it was a sneaky fry-up, beans on toast, or kippers. This is a fancy version of a British fry-up.
Here, the pillowy potato crumpets stand in for the more traditional heavy hash browns, while the blistered tomatoes are a speedy and fresh substitute for ketchup.
Potato crumpets with maple-mustard glaze
Serves 4 Preparation time - 30 minutes Resting time - 1-2 hours Cooking time - 40 minutes
For the crumpets
170ml (6fl oz) milk, or ½ cup plus 3 tbsp 100-110ml (3½-3¾fl oz) water, or 7 tbsp 160g (5¾ oz) potato flour, or 1 ¼ cups 80g (3oz) plain white flour, or ½ cup plus 2 tbsp all-purpose flour 7g packet of fast-acting yeast, or ½ tsp Sea salt ½ tsp baking powder 4-6 tbsp sunflower or vegetable oil
For the gammon and other accompaniments
2 large gammon/cured ham steaks, about 450g (1lb) 2 tsp English/brown mustard 2 tsp maple syrup
250g (9oz) cherry tomatoes on the vine
Warm the milk and water gently in a small saucepan. Put the flours and yeast into a bowl and mix well. Add the milk and water and whisk until smooth. It will be the consistency of single/heavy cream. Cover with clingfilm and leave to rest at room temperature for 1-2 hours, or until bubbles have formed on the surface.
Preheat the oven to 400°F/200°C fan/gas 7. Place the tomatoes on a lined baking tray, sprinkle with salt and place in the oven for 10 minutes, or until they burst. Set aside and turn the oven temperature down to 325°F/160°C fan/gas 4.
Whisk ½ tsp of salt and the baking powder into the batter. Put a heavy-based frying pan over a medium-high heat and pour in 2 tbsp of oil. Oil a 3½in (9cm) pastry ring, place it in the pan and pour ⅓ cup/80ml (2 ¾fl oz) of batter into it.
Turn the heat down to medium-low and cook for 5 minutes or so, or until the surface has just set and bubbles have formed. Remove the ring and flip the crumpet over. Cook for 2-3 minutes, or until golden on the other side. Repeat with the remaining batter, then set aside on a wire rack.
Put another tablespoon of oil into a large frying pan and heat until medium-hot. Add the gammon/ham steaks and cook for 1-2 minutes on one side.
Flip them over and fry for 1 more minute. Spread the tops with the mustard, then the maple syrup, and slide out of the pan. Use an 3¼in (8cm) cookie cutter to cut out 4 pieces from the gammon/ham steaks. Keep them warm on a baking sheet/tray in the oven while you make the eggs.
Grease four 3½in (9cm) pastry rings. Put 1 tbsp of oil in the pan, crack the eggs into the rings and fry them for 2-3 minutes, or until the white has set. To serve, divide the potato crumpets between 4 plates. Put a gammon/ham slice and a fried egg on top of each and drape the vine tomatoes over them.
100% of proceeds donated to women’s aid