Crumpets and Poached Eggs with Hollandaise Sauce

Crumpets are the ultimate comfort food and now you can make your own with this Crumpets and Poached Eggs with Hollandaise Sauce masterclass from James. This is a brilliant New Year's Day brunch, protein packed and substantial!

Ingredients

2 large eggs, fresh
1 tsp white wine vinegar
Salt and pepper

To serve –

1 bag of baby spinach, wilted
4 slices smoked salmon

Crumpet Mix - Makes 8-10

175g strong white bread flour
175g Plain flour
2x7g yeast sachets
1 tsp caster sugar
½ tsp bicarbonate soda
1 tsp salt
350ml warm full fat milk
100 ml warm water

For the Hollandaise Sauce

3 egg yolks
125g melted butter
½ tsp white wine vinegar
squeeze lemon juice

To serve

Smoked salmon

Method

Print Recipe

Whisk all the ingredients together for the crumpet mix, cover and leave to prove in a warm place for 2 to 3 hours.
Warm a large, flat griddle pan, then brush with butter. Pour the batter into buttered rings and cook over a medium heat for 3 minutes. Remove the ring and flip over and cook for a further 2 minutes, keep warm.
For the sauce, whisk the eggs in a large glass bowl over a pan of boiling water. Add the vinegar and slowly whisk in the butter. Then, season and whisk in the lemon juice, keep warm over the hot water but take off the heat.
To make the poached eggs, bring a large pan of boiling water to the boil, and add the vinegar. Using a whisk, make a swirl in the centre of the water, drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
Using a slotted spoon, scoop the egg into a bowl of iced water and repeat with the other egg.
To serve, plunge the eggs into boiling water for 30 seconds, spoon the spinach onto the crumpet with the salmon top with the drained egg. Spoon over some Hollandaise sauce, and season to taste