Fresh Crumpets With Fried Duck Egg, Mushrooms And Pancetta
These savory crumpets are a delightful twist on a classic breakfast favorite. Light and fluffy, they are topped with perfectly cooked duck eggs, sautéed pancetta, and mushrooms, all drizzled with a flavorful red wine vinegar and olive oil dressing. Each bite is a harmonious blend of textures and flavors that is sure to impress your taste buds. Perfect for a special brunch or lazy weekend treat, these crumpets are as pleasing to the eye as they are to the palate. Enjoy this elegant dish with friends and family for a memorable meal.
— Constant Cookbook
Ingredients
- 7g/¼oz fresh yeast
- 275ml/10fl oz warm water
- 225g/8oz plain flour
- 7g/¼oz salt
- light olive oil
- 20ml/¾fl oz red wine vinegar
- 125ml/4½fl oz extra virgin olive oil
- 60g/2½oz unsalted butter
- 150g/5oz piece pancetta
- 20 button mushrooms
- sea salt
- 1 tbsp chopped fresh flatleaf parsley
- freshly ground black pepper
- , for frying olive oil
- 4 duck
Instructions
- To make the crumpets, place the yeast into a bowl and whisk in the warm water.
- Place the sifted flour in a separate bowl with the salt. Add the yeast mixture to the flour and whisk together until smooth.
- Cover the bowl tightly with cling film and leave to prove in a warm place for one hour or until at least doubled in volume.
- Preheat the oven to 170C/340F/Gas 3.
- Heat a thin layer of light olive oil in a non-stick pan over a low to medium heat.
- Lightly oil the inside of four 9cm/3.5in diameter by 2cm/0.75in high metal chefs' rings. Sit them inside the non-stick pan.
- Pour or ladle enough of the proved batter into each of the four chefs' rings to come halfway up the sides.
- Cook the crumpets in the chefs' rings in the pan until the top has completely set, then remove the chefs' rings and turn over. Cook for one minute until golden.
- Transfer to a baking tray, place in the centre of the oven and cook for a further five minutes.
- Remove from the baking tray and leave to cool on a wire rack until ready to serve.
- To prepare the finished dish, preheat the grill to medium.
- Place the vinegar and olive oil into a bowl and whisk together. Season, to taste, with salt and freshly ground black pepper. Set aside.
- Heat a frying pan until hot and add 25g/1oz of the butter and the pancetta and fry for about three minutes until crisp.
- Add the mushrooms, season with salt and fry for 3-4 minutes or until the mushrooms are golden brown. Add the chopped parsley and a grind of black pepper.
- Meanwhile, heat a second frying pan until hot and add a little light olive oil until just warm.
- Crack the duck eggs into the pan, making sure that the yolk is in the centre, and cook gently until the whites are fully cooked.
- Place the pan under the grill for one minute to warm the yolks.
- Meanwhile, toast the crumpets until crisp and golden brown.
- Using an 8cm/3in plain-edged pastry cutter, cut the duck eggs into neat rounds. Season them with a little black pepper and sea salt.
- Butter each of the toasted crumpets with the remaining butter and place them onto serving plates. Place a duck egg on top of each crumpet.
- Spoon the mushrooms and pancetta on top of the eggs and drizzle with some of the dressing. Serve.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 4
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