• 4 Crumpets
  • 4 eggs
  • Half Cup of milk
  • 40 grams butter
  • 1 Chilli (heat to your liking)- sliced
  • Salt and pepper
  • 120 Grams of smoked salmon
  • 1 Avocado – sliced
  • Microgreens and sliced chilli to garnish
  • 2 Tbsp. of white vinegar


Somewhere between pancakes and French toast lies the eggy crumpet. A crispy – almost battered – exterior with a plush, pillowy middle and subtle undercurrent of chili heat. The ultimate conjoining of spicy and savoury goodness. We topped ours with Tassie salmon and poached free range eggs, with creamy avocado – but a chilli jam with eggs and bacon would also work!


  1. Bring a pot of cold water to the boil and add the vinegar, once boiling turn down to a simmer.
  2. In a bowl add two cracked eggs, milk, diced chilli, salt and pepper. Whisk altogether and set aside
  3. Cook the crumpets in the toaster for 4 minutes so they are cooked but not golden brown.
  4. Using a non-stick pan, bring to medium heat and add the butter. Melt the butter until it begins to foam.
  5. Dip the crumpets into the milk/egg’s mixture and place in the pan to cook.
  6. Turn the crumpets over when the underside is golden and cook the other side.
  7. Whilst the crumpets are cooking, add the cracked eggs to the pot of simmering water.
  8. Cook for 3 1/2 minutes for soft poached eggs.
  9. To plate divide the crumpets between 2 warm plates.
  10. Top with slices of smoked salmon, sliced avocado and a poached egg.
    Garnish with microgreens, chilli slices and freshly cracked pepper.

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