Recipe by: Gary Mehigan
- For crumpets, place yeast and sugar into a medium bowl, pour in water and whisk to combine. Set to one side for 10-15 minutes to allow mixture to set a foam.
- Sift flours and cream of tartar into foam and beat with an electric mixer on a medium speed for 2 minutes
- Cover and allow to stand in a warm place for 45 minutes.
- Add sea salt and beat for 1 minute. Cover and rest batter for a further 10 minutes.
- Dissolve the bi-carb soda in lukewarm milk and gently stir into batter.
- Grease two x 10cm ring moulds. Heat a medium frying pan or skillet over a low heat, brush with butter and arrange rings on top.
- Fill each ring with ¼ cup of crumpet mixture and cook on one side for 4-5 minutes or until holes form and top has set.
- For the green hollandaise, blanch parsley and spinach into boiling water for 2 minutes. Drain, refresh then squeeze dry. Puree in a food processor.
- Place butter in a saucepan over a low heat and cook until the whey and solids settle. To collect the clarified butter, ladle off the clear melted butter and discard whey.
- Place shallot, wine, vinegar, bay leaf and peppercorns in a small saucepan over a high heat. Reduce liquid to two-thirds and strain, discarding bay leaf and peppercorns.
- Return liquid to the saucepan, add yolks and whisk until foamy and light. Place saucepan over a low heat, continue whisking until mixture forms a thick ribbon. Control your temperature as required and be careful not to scramble the eggs.
- Slowly whisk in clarified butter, season with salt, pepper and lemon to taste and set aside until required
- For the poached eggs, bring a medium saucepan half filled with water to the boil, add a pinch of salt and vinegar. Reduce heat to medium low to simmer, crack one egg at a time into water and poach for 3-4 minutes. Gently lift eggs from water with a slotted spoon. Drain on paper towel and season with salt and pepper to taste.
- Place crumpets under a hot grill and toast until golden, arrange a slice of ham and top with a poached egg.
- Whisk herb puree into hollandaise and spoon over eggs to serve.
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