Crumpets, Burnt Citrus & a Red Currant Sauce
These crumpets are a real treat and great when you’re after something a little special for breakfast.
Once you have the the ingredients prepared, it’s super quick and easy to put this together. The red currant sauce can be made ahead so, I highly recommend you read the recipe(s) in full before you start so you can plan ahead.
Serves 3
Ingredients
6 sourdough crumpets
1-2 oranges, peeled and segmented
Knob of butter
1 tbs vanilla extract
0% fat greek yoghurt, a few dollops - to serve
Almond flakes lightly toasted - for garnish
Fresh red currants - for garnish (optional)
Fresh mint leaves - for garnish (optional)
Red currant sauce - see recipe here
Method
In a bowl, mix the vanilla extract into a few dollops of yoghurt. Stir till creamy and leave covered in the fridge.
Place the orange segments in a pre-warmed frying pan and cook until lightly charred, flip and do the same again. Once done, set aside on a small plate.
Place the crumpets bottom down in the same pan and warm for 1-2mins. Flip over and throw in a few small pieces of butter between the crumpets. Cook till warm and butter has infused.
Divide the warm, buttery crumpets onto 3 plates and pour over any excess butter from the pan. Add a dollop of yoghurt on each plate and scatter the orange segments on too. Drizzle over the red currant sauce and garnish with toasted almond flakes, fresh red currants, some mint leaves and dive straight in!
Top of the mornin’ to you, love!
