This easy James Martin crumpet recipe makes a delicious breakfast or brunch. Crispy, golden crumpets are topped with creamy poached eggs, smoky salmon, and rich Hollandaise sauce. You can customize it with your favorite toppings, making it a flexible and satisfying dish for any occasion. Perfect for a special morning!
Ingredients Needed
For the Crumpet Mix (makes 8-10):
- 175g (1 1/3 cups) strong white bread flour
- 175g (1 1/3 cups) plain flour
- 2 x 7g (2 x 0.25 oz) yeast sachets
- 1 tsp (4g) caster sugar
- ½ tsp (2g) bicarbonate of soda
- 1 tsp (6g) salt
- 350ml (1 ½ cups) warm full-fat milk
- 100ml (1/3 cup + 1 tbsp) warm water
For the Poached Eggs:
- 2 large eggs
- 1 tsp (5ml) white wine vinegar
- Salt and pepper
For the Hollandaise Sauce:
- 3 egg yolks
- 125g (1/2 cup + 1 tbsp) melted butter
- ½ tsp (2.5ml) white wine vinegar
- Squeeze of lemon juice
To Serve:
- 1 bag of baby spinach, wilted
- 4 slices smoked salmon
How To Make Crumpets
- Make the Crumpet Mix: Whisk together the strong white bread flour, plain flour, yeast, caster sugar, bicarbonate of soda, and salt in a bowl. Gradually add the warm milk and water, whisking to form a smooth batter. Cover the bowl and leave it in a warm place for 2 to 3 hours, until the batter has risen.
- Cook the Crumpets: Heat a large, flat griddle pan over medium heat and lightly butter it. Grease crumpet rings and place them on the griddle. Pour the batter into the rings and cook for about 3 minutes. Once bubbles appear on top, carefully remove the rings, flip the crumpets over, and cook for another 2 minutes. Keep the crumpets warm.
- Make the Hollandaise Sauce: In a glass bowl, whisk the egg yolks over a pan of simmering water (double boiler method). Add the white wine vinegar and slowly pour in the melted butter, whisking continuously. Once thickened, season with salt and pepper and stir in a squeeze of lemon juice. Keep the sauce warm over the simmering water, but remove from the heat.
- Poach the Eggs: Bring a large pan of water to a boil and add the vinegar. Create a whirlpool by stirring the water with a whisk, then carefully drop in the eggs, one at a time. Cook for 2-3 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and transfer them to a bowl of iced water. Repeat with the second egg.
- Final Assembly: Before serving, briefly plunge the poached eggs into boiling water for 30 seconds to warm them. On each crumpet, place a portion of wilted spinach and top with a slice of smoked salmon. Place a poached egg on top of each crumpet, spoon over the Hollandaise sauce, and season to taste.
Recipe Tips
- Use warm milk and water: Make sure the milk and water are warm (not hot) when making the crumpet batter. This helps activate the yeast and ensures a fluffy texture.
- Let the crumpet mix prove properly: Don’t rush the proving process. Leave the batter in a warm place for 2-3 hours to rise fully for light and airy crumpets.
- Grease the rings well: Coat your crumpet rings with butter before pouring in the batter. This ensures they come off easily and helps the crumpets cook evenly.
- Control the heat: Keep the griddle or pan at medium heat. Too high a temperature will burn the crumpets, while too low will make them too soft and undercooked.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftovers cool to room temperature. Store the crumpets, poached eggs, smoked salmon, and Hollandaise sauce separately in airtight containers in the fridge for up to 2 days.
- Reheat: Heat a non-stick pan over low heat. Place the crumpets in the pan and cover with a lid to gently warm for about 2-3 minutes, flipping halfway through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 550
- Total Fat: 35g
- Saturated Fat: 10g
- Cholesterol: 245mg
- Sodium: 1,200mg
- Potassium: 450mg
- Total Carbohydrate: 33g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 25g
Try More James Martin Recipes:
- James Martin Leek And Potato Soup Recipe
- James Martin Scampi Recipe
- James Martin Steak And Mushroom Pie
- James Martin Seafood Lasagne
James Martin Crumpets
Description
This easy James Martin crumpet recipe makes a delicious breakfast or brunch. Crispy, golden crumpets are topped with creamy poached eggs, smoky salmon, and rich Hollandaise sauce. You can customize it with your favorite toppings, making it a flexible and satisfying dish for any occasion. Perfect for a special morning!
Ingredients
For the Crumpet Mix (makes 8-10):
For the Poached Eggs:
For the Hollandaise Sauce:
To Serve:
Instructions
- Make the Crumpet Mix: Whisk together the strong white bread flour, plain flour, yeast, caster sugar, bicarbonate of soda, and salt in a bowl. Gradually add the warm milk and water, whisking to form a smooth batter. Cover the bowl and leave it in a warm place for 2 to 3 hours, until the batter has risen.
- Cook the Crumpets: Heat a large, flat griddle pan over medium heat and lightly butter it. Grease crumpet rings and place them on the griddle. Pour the batter into the rings and cook for about 3 minutes. Once bubbles appear on top, carefully remove the rings, flip the crumpets over, and cook for another 2 minutes. Keep the crumpets warm.
- Make the Hollandaise Sauce: In a glass bowl, whisk the egg yolks over a pan of simmering water (double boiler method). Add the white wine vinegar and slowly pour in the melted butter, whisking continuously. Once thickened, season with salt and pepper and stir in a squeeze of lemon juice. Keep the sauce warm over the simmering water, but remove from the heat.
- Poach the Eggs: Bring a large pan of water to a boil and add the vinegar. Create a whirlpool by stirring the water with a whisk, then carefully drop in the eggs, one at a time. Cook for 2-3 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and transfer them to a bowl of iced water. Repeat with the second egg.
- Final Assembly: Before serving, briefly plunge the poached eggs into boiling water for 30 seconds to warm them. On each crumpet, place a portion of wilted spinach and top with a slice of smoked salmon. Place a poached egg on top of each crumpet, spoon over the Hollandaise sauce, and season to taste.
Notes
- Use warm milk and water: Make sure the milk and water are warm (not hot) when making the crumpet batter. This helps activate the yeast and ensures a fluffy texture.
- Let the crumpet mix prove properly: Don’t rush the proving process. Leave the batter in a warm place for 2-3 hours to rise fully for light and airy crumpets.
- Grease the rings well: Coat your crumpet rings with butter before pouring in the batter. This ensures they come off easily and helps the crumpets cook evenly.
- Control the heat: Keep the griddle or pan at medium heat. Too high a temperature will burn the crumpets, while too low will make them too soft and undercooked.