Wednesday, 9 January 2013 - , , , 0 comments

RECIPE : Egg-Filled Crumpet with Foaming White Hollandaise


I love eggs with crumpets for breakfast. One of my real weaknesses is Hollandaise sauce. For a Weight Watcher, this is not a great choice as it's a Propoint/calorie-laden combination of butter and egg yolk.
So, I set myself the challenge of coming up with a cute low-fat breakfast idea that ticks all these boxes in a sabotage-free zone.

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My egg-filled crumpet is a really pleasing little dish. (You could have this on its own on a Filling and Healthy day).
By adding my clever low-fat 'Hollandaise' alongside some pretty little Parma ham roses, this becomes a very special breakfast for 6pp/approx.250kcal.
It's perfect for a Valentines, Mother's Day or birthday treat.

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You Will Need : (Per Serving)

1 Crumpet
1 Medium Egg
1 Teaspoon Low-Fat Spread
1 Teaspoon White Wine Vinegar
1 slice Parma Ham or Smoked Salmon 
Black or Pink Pepper

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Take a plain crumpet. The one I used was 2pp but please check as they vary.


Using a small cutter, cut the centre out of the crumpet. This leaves you with an 'O' shaped large crumpet and a gorgeous little 'Borrower-sized' baby crumpet! I'm a sucker for anything miniature.


Toast the large 'O' shape in the toaster. Leave the mini one separate.


Mist a frying pan with Frylight oil. Heat the pan on a medium setting. Pop the toasted crumpet into the pan.


Crack the egg into a ramekin.


With a spoon, carefully fill the centre of the crumpet with about half the egg white and the yolk, making sure it stays whole.


Trim the fat off the parma ham with scissors and cut into 2 strips.


Roll each strip of ham into a little rose shape. (If you are using smoked salmon,make roses in the same way. These will not need cooking). 


Pop the ham roses into the pan with the egg-filled crumpet. Add the baby crumpet too.


Put a lid on the pan so that the top of the egg cooks in the steam. Cook for 8-10 minutes on a medium heat. Turn the roses and the baby crumpet half way through so that both sides are browned.
While everything cooks, make the white foaming Hollandaise.


Put a measured teaspoon of low-fat spread into a bowl or pan.


Add a teaspoon of vinegar. Heat in a microwave or on the hob until melted and bubbling hot.


Whisk the remaining egg white until firm.


Quickly fold the whisked egg white into the hot vinegar mixture.
If you are happy to eat uncooked egg, you can use the sauce like this. It is soft and foamy with a tangy flavour.


If you prefer to eat cooked egg white, you can heat the sauce for 2-3 minutes on the hob. Whisk all the time to keep a good texture. It will be less foamy and the volume will shrink.


Top the baby crumpet with the foaming Hollandaise and arrange on your serving dish with the egg-filled crumpet.


Add one of the little roses.


Garnish with basil leaves to look like real flowers. Strip a stalk of basil leaving one leaf and add the second rose so that it looks like a single bloom on a stem.


Finally, sprinkle with crushed black or pink peppercorns.

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TIP


You could do a heart-shaped version for Valentine's Day. I've made a sweet alternative which I will blog another day!

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