Make Jamie Oliver’s avocado and bacon eggy crumpets with quick recipe

Jamie Oliver has combined crumpets with eggs, bacon and avocado to make his delicious recipe.

However, as with all meals made by the British chef, there are some mouthwatering additions.

For instance, in this fabulous brunchtime (or lunchtime) meal, there’s a minty jalapeño dressing to be enjoyed.

Jamie Oliver said: “Now these are crumpets like you’ve never seen before. We are talking chilli, eggy crumpet goodness, topped with crispy bacon and creamy avocado.

“Plus, my Parmesan crown and green chilli sauce trick for some next-level brunching.”

READ MORE… Mary Berry shares one ‘essential’ ingredient to make Brussel sprouts delicious


Cooks in: 20 mins


  • One x 220g jar of pickled jalapeños
  • One bunch of fresh mint (30g)
  • A quarter of a fresh red chilli (optional)
  • Two large free-range eggs
  • One crumpet
  • Quarter of an avocado
  • 50g ripe cherry tomatoes
  • Extra virgin olive oil
  • Two slices of smoked streaky bacon
  • 10g Parmesan cheese


1. Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves. Blitz until smooth, then pour back into the jar.

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2. Finely chop the chilli (if using) and place in a bowl. Crack in one egg, add a pinch of black pepper and whisk together with a fork.

3. Soak the crumpet in the chilli and egg mixture for a couple of minutes, pressing it down and turning halfway.

4. Meanwhile, make a quick salsa: halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with one teaspoon of extra virgin olive oil and season. Add some mint leaves and mix.

5. Place the bacon in a dry non-stick frying pan on medium-high heat and leave to crisp up a little, turning every so often.

6. Push the bacon to one side and finely grate the Parmesan cheese into the pan, making it slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for two minutes, until the Parmesan is golden and crispy.

7. Loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turn it back over into the pan.

8. Crack in the remaining egg alongside and cook. Transfer the crumpet to a plate, top with the salsa and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.

Do note that the recipe makes more jalapeño sauce than needed for the dish, but you can store the gorgeous sauce in the fridge as it will last for up to a week. Happy brunching!

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