- Eggy crumpets with crispy bacon and real maple syrup
- Waffles with strawberry compote and icecream
- Fresh juice
Any combination of tropical fruits you like! We used:
1 large pineapple
4 pink grapefruits
2 cm piece of ginger
Eggy Breakfast Crumpets
adapted from Jamie at Home by Jamie Oliver, p30
This is essentially french toast made with crumpets instead of bread and it's absolutely brilliant! Because of all the air bubbles, the crumpets soak up the egg mixture like a sponge so the end result is incredibly light and fluffy.
3 large eggs
1/2 cup milk
sea salt and freshly ground black pepper
6 round crumpets
6 rashers of bacon
olive oil or butter
maple syrup, to serve
Lay out the crumpets in a single layer in a large baking dish. Whisk together the eggs and milk and season with salt and pepper. I usually add 1/2 ts vanilla and a glug of maple syrup as well. Pour the egg mixture over the crumpets and leave to soak, overnight if possible, or as long as you can (we always do ours the night before and by morning they have absorbed virtually all the liquid). If you are using them immediately make sure you turn them several times and really push them into the egg mix.
Heat a frypan over medium heat and fry the bacon until crispy. You shouldn't need to add any fat here. Remove and keep warm. Add a blob of butter and swirl the pan to coat.
Add the crumpets to the pan (we need to do 2 batches because of the size of the pan) and fry them for a few minutes until they are golden brown. Turn and fry on the other side until cooked through.
Serve topped with bacon and a genererous drizzle of maple syrup.
We received our waffle maker as a wedding present just a few months ago and haven't gotten very adventurous with the recipe. We're still using the one that came with the instruction manual! Thank you Breville.
2 x 60g eggs, separated
2 ts sugar
3/4 cup milk
1/2 cup water
1 ts vanilla
1/4 ts salt
2 cups (300g) self raising flour
2 tbs cornflour
80g g butter, melted
Beat the egg yolks and sugar together, then add the milk, water and vanilla and mix well.
Sift the dry ingredients into a bowl, add the egg mixture and melted butter. Beat mixture well into a smooth batter.
Beat the eggwhites until stiff and fold into the batter.
Allow to stand for 10 minutes before use.
Use 1/2 cup of batter per waffle. Makes 6.
recipe from Taste.com.au
250g strawberries, washed, hulled and halved
1 tbs icing sugar (I used caster sugar)
1 ts balsamic vinegar (I used a delicious caramalised balsamic from Flaschengeist)
Combine all ingredients in a saucepan and simmer over medium heat for 8-10 minutes or until pulpy and syrupy. Remove from heat and cover until required. Perfect with waffles, french toast or just over ice cream.
After eating all that we went to the movies and saw The X-Files. I loved it when it was on tv and have seen every episode. Despite not being very hungry we then went to lunch at Chill on Oxford St. Now i'm absolutely stuffed!
All in all a lovely Sunday.