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We hope you got insight from reading it, now let’s go back to smoked ham & minted pea crumpet stack with poached egg recipe. You can have smoked ham & minted pea crumpet stack with poached egg using 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Smoked Ham & Minted Pea Crumpet Stack with Poached Egg:
- Get 2 crumpets,
- You need 7 g salted butter, for spreading,
- Prepare Half a small can of mushy peas (around 150g),
- Use Thin cured and smoked German ham slices, (around 3-4),
- You need 1 medium fresh egg,
- Use 1 pinch dried mint,
- Get Salt and pepper to season,
- You need Dried parsley to garnish (optional)
- Use For poaching the egg:
- Get 1 good pinch of salt,
- Prepare 1 tbsp white wine vinegar
Steps to make Smoked Ham & Minted Pea Crumpet Stack with Poached Egg:
- Bring a small saucepan of salted water to the boil and turn down the heat a notch so the bubbles are gently rolling inside the pan, so it's not too vigorous. Stir through the white wine vinegar.
- Gently crack the egg into a small bowl, ensuring the yolk is still intact.
- Place the crumpets in the toaster and begin to toast them to your preference. In a small saucepan or in the microwave heat the mushy peas until warm. Season with a little salt and pepper. Stir through a good pinch of dried mint.
- Using an egg timer or clock, as soon as a new minute has just past gently slide the egg from the bowl into the boiling water, make sure this is done so the yolk isn't split. Time the egg for exactly two minutes. After two minutes, remove the egg using a slotted spoon and inspect it. If the egg white still looks a little translucent place it back for a few seconds. Place on some kitchen roll to remove any excess water.
- Butter the toasted crumpets and spread half of the mushy peas over each one up to the edges. Next place a couple of slices of ham over each one. Stack them on top of each other.
- Finally gently place the poached egg on top, season with salt and pepper and garnish with a little sprinkle of dried parsley.
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