Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, smoked ham & minted pea crumpet stack with poached egg. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Making your own Smoked Ham from scratch is much easier than you may think and such a rewarding experience, you may never go for ready-made ever again! This smoked ham is coated in a homemade spice rub, cooked in a smoker, then brushed with a homemade brown sugar and maple glaze. Jabin Postal demonstrates making the ULTIMATE apricot-glazed ham using Slo 'n' Sear on the Kettle grill.
Smoked Ham & Minted Pea Crumpet Stack with Poached Egg is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Smoked Ham & Minted Pea Crumpet Stack with Poached Egg is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have smoked ham & minted pea crumpet stack with poached egg using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Smoked Ham & Minted Pea Crumpet Stack with Poached Egg:
- Take 2 crumpets,
- Make ready 7 g salted butter, for spreading,
- Prepare Half a small can of mushy peas (around 150g),
- Take Thin cured and smoked German ham slices, (around 3-4),
- Make ready 1 medium fresh egg,
- Get 1 pinch dried mint,
- Take Salt and pepper to season,
- Make ready Dried parsley to garnish (optional)
- Take For poaching the egg:
- Make ready 1 good pinch of salt,
- Make ready 1 tbsp white wine vinegar
A smoked ham with pineapple bourbon glaze. We'd go on, but this is one recipe you need to try yourself! Double Smoked Ham with a Pineapple Bourbon Glaze. Double Smoked Brown Sugar Glazed Ham on the Pit Boss Kamado.
Instructions to make Smoked Ham & Minted Pea Crumpet Stack with Poached Egg:
- Bring a small saucepan of salted water to the boil and turn down the heat a notch so the bubbles are gently rolling inside the pan, so it's not too vigorous. Stir through the white wine vinegar.
- Gently crack the egg into a small bowl, ensuring the yolk is still intact.
- Place the crumpets in the toaster and begin to toast them to your preference. In a small saucepan or in the microwave heat the mushy peas until warm. Season with a little salt and pepper. Stir through a good pinch of dried mint.
- Using an egg timer or clock, as soon as a new minute has just past gently slide the egg from the bowl into the boiling water, make sure this is done so the yolk isn't split. Time the egg for exactly two minutes. After two minutes, remove the egg using a slotted spoon and inspect it. If the egg white still looks a little translucent place it back for a few seconds. Place on some kitchen roll to remove any excess water.
- Butter the toasted crumpets and spread half of the mushy peas over each one up to the edges. Next place a couple of slices of ham over each one. Stack them on top of each other.
- Finally gently place the poached egg on top, season with salt and pepper and garnish with a little sprinkle of dried parsley.
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