OK, so it seems like I’m on a sweet breakfasts jag at the moment. I really can’t help myself. Rhubarb is awesome here at the moment, and with Rhubarb Compote, one must either go the holy way of the yoghurt, or the decadent way of the pan-fried carbohydrate. Obviously, the decision was taken out of my hands. I had a hungry man to feed. Plus I have been wanting to try french-toasting a crumpet for such a long time! When the stars align like that, there’s really no excuse for not reaching for your batter bowl. No excuse at all. Hey homies – I just wanted to talk to ya’ll now, on the level. Did you guys know that this here little ole’ Sugar Hit has a Facebook page? Because it totally does. I would not Catfish you on that. What with Feedburner disappearing on us all, ye olde Facebook is a great way to keep up to date with all the latest Sugar Hit happenings. You get to see what type of bread or pastry I have french-toasted this week. And, if I know you guys – and I think I do – you are not going to want to miss out on that. And speaking of feed readers, I am loving BlogLovin. I spent a very enjoyable Sunday morning, slumped on my couch, catching up on all the amazing blog content that is so freely available to us all. It’s a fine line for me! I find so much inspiration on line reading up on what I feel like is my online family’s latest. But at the same time, I have to make sure I plan my exit for before I turn to staring at the screen and yelling HOW ARE YOUR PHOTOS SO GOOD! IS NOT FAIR! But, then it swiftly turns back to inspiration! I swear! This plate is the perfect accompaniment to a lazy Sunday’s blog perusal, whether you are plagued with envy like me or not. The combination of the buttery, crispy edges of the crumpets, with the soft custardy centres is off the charts. The almost savoury crumpets are complimented beautifully by a huge dollop of tart, fragrant rhubarb compote, and a drizzle of honey. For some crunch, I sprinkled over nibbed pistachios, and because it’s breakfast time, and I couldn’t resist, a healthy spoonful of creamy Greek yoghurt. Drag a piece of eggy crumpet through your puddle of rhubarb, honey and yoghurt, and try not to get any drips on the keyboard on the way to your mouth! Good Luck.
Eggy Crumpets with Rhubarb Compote
For the Compote:
3-4 stalks of rhubarb
2 tbsp honey, plus more to taste
For the crumpets:
4 crumpets (you could make your own)
1 egg yolk
2 tbsp milk
Butter, for frying
Yoghurt To make the compote trim and slice the rhubarb into 2 cm pieces. In a small saucepan, combine the rhubarb, with the zest and juice of the orange as well as the honey. Place the saucepan over a medium heat and bring to a simmer. Simmer the compote for around 5 minutes, or until the rhubarb loses it’s shape and breaks down. Taste and add more honey, if desired. I like this to stay quite sharp, but use your tastebuds!
To make the eggy crumpets, combine the eggs, yolk and milk in a shallow bowl. Place a crepe pan over a medium heat and add 1 tbsp of butter. Soak the crumpets in the egg mixture, making sure that they absorb as much of the mixture on both sides as possible. Fry the crumpets for about 2 minutes on each side or until golden brown and cooked through. Serve 2 per person with a dollop of rhubarb compote, some yoghurt, honey and pistachios. Then read a blog, and drool.