Crumpets with Poached Eggs, Smashed Avocado & Crispy Pork Belly

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 heat.

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

Instructions

1. Toast the crumpets
Lightly toast the crumpets until golden and crisp on the edges. Set aside on serving plates.

2. Cook the pork belly thins
Heat a dry frying pan over medium heat. Add the Pork Belly Thins and cook until crispy and caramelised. Keep warm.

3. Smash the avocado
In a small bowl, mash the avocado with a squeeze of lemon juice, salt, and pepper to taste.

4. Poach the eggs
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.

5. Assemble the crumpets
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.

Serve immediately for a brunch dish that’s comforting, spicy, and full of flavour — British comfort with a gourmet touch.

Photo compliments of Charlie Wiskin at Charlie Loves To Bake