Eggy Crumpets with Avocado Salsa

Breakfast, lazy weekends and coffee – the perfect Saturday breakie is my eggy crumpets and avocado salsa,

Serves 2

4 crumpets
2 eggs whisked
Tablespoon of finely grated parmesan
1 Avocado
6 Cherry Tomatoes
Squeeze of lemon juice
Pinch of salt

Crispy Pancetta to serve

Put your pan on with a glug of olive oil to heat up. Take your crumpets and dip into a bowl with your eggs and cheese. Make sure you soak up a bit of the egg and then into the hot pan. Brown on both sides, about 3 minutes a go. Put your avocado, tomatoes and lemon in a processor and pulse to bring together but keep it pretty chunky, add salt to taste.

When your crumpets are golden serve with salsa on top and some crispy pancetta.


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