Crumpets remind me of my childhood 🙂 We would always have them really crunchy on the bottom but still doughy on the top and absolutely dripping in butter *dribble* 😉

I love crumpets and I am thrilled that Iceland have now got sourdough ones 😀 Could they get any more perfect? 😀

For this recipe I used curly kale with smashed avo and a perfect poached egg and served it with a side of cherry tomatoes and crunchy asparagus and it was delish!

Ingredients for 1 person

• Iceland sourdough crumpet
• Curly kale
• 1/2 Avocado
• 1 Egg
• Handful of cherry tomatoes
• Handful of asparagus
• Sprinkle of salt & pepper
• Olive oil or coconut oil

Directions 

1. Pop the crumpet into the toaster and boil the kettle
2. Wash and saute the kale and asparagus in some of the oil for a couple of minutes
3. Mash up the avocado
4. Grease a pan with some of the oil
5. Pour the boiling water into the pan and add some salt
6. Stir the middle of the water with a spoon until there is a mini tornado in the middle
7. Break the egg into the tornado and set the timer for 4 minutes
8. Spoon the mashed avocado onto the crumpet and add the kale
9. Wash and cut some cherry tomatoes and pop them on the plate
10. Pop the asparagus on the plate
11. Add the poached egg (check it’s cooked enough for you – 4 mins is usually perfect for me)
12. Sprinkle the salt and pepper
13. Enjoy!

With love, Tash ❤ x