Crumpets with Poached Eggs, Smashed Avocado & Crispy Pork Belly
The Greek Farmer
2
15 minutes
10 minutes
Brunch
A British brunch favourite with a charcuterie twist. Golden crumpets topped with creamy smashed avocado, perfectly poached eggs and our signature Pork Belly Thins. Finished with a drizzle of chilli oil and fresh parsley for a punch of colour and
Ingredients
2 crumpets
1 ripe avocado
4–6 slices of Pork Belly Thins (1 pack)
2 large eggs
1 teaspoon white wine vinegar (for poaching)
1 teaspoon lemon juice
1–2 teaspoons chilli oil
Fresh parsley leaves, chopped
Sea salt and black pepper, to taste
Directions
Lightly toast the crumpets until golden and crisp on the edges. Set aside on serving plates.
Heat a dry frying pan over medium heat. Add the Pork Belly Thins and cook until crispy and caramelised. Keep warm.
In a small bowl, mash the avocado with a squeeze of lemon juice, salt, and pepper to taste.
Bring a saucepan of water to a gentle simmer and add the vinegar. Crack the eggs into small cups, then carefully slide each one into the water. Poach for 3–4 minutes, or until the whites are set and the yolks still runny. Remove with a slotted spoon.
Spread smashed avocado over each crumpet, top with crispy Pork Belly Thins and a poached egg. Drizzle with chilli oil and finish with a sprinkle of parsley.
