Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, smoked ham & minted pea crumpet stack with poached egg. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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. A smoked ham is a section of the leg of pork that is cured in a brine and then hung in a smokehouse and smoked over low heat for a long time to add flavor.
Smoked Ham & Minted Pea Crumpet Stack with Poached Egg is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Smoked Ham & Minted Pea Crumpet Stack with Poached Egg is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must 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 can achieve that.
The ingredients needed to make Smoked Ham & Minted Pea Crumpet Stack with Poached Egg:
- Prepare 2 crumpets,
- Get 7 g salted butter, for spreading,
- Prepare Half a small can of mushy peas (around 150g),
- Make ready Thin cured and smoked German ham slices, (around 3-4),
- Take 1 medium fresh egg,
- Take 1 pinch dried mint,
- Prepare Salt and pepper to season,
- Prepare Dried parsley to garnish (optional)
- Take For poaching the egg:
- Prepare 1 good pinch of salt,
- Get 1 tbsp white wine vinegar
We'd go on, but this is one recipe you need to try yourself! Smoked Ham Recipe with Smoked Potatoes and Pineapple Rings. Smoked Ham with Maple & Mustard Glaze Recipe. Smoking is a delicious yet often underutilized way to imbue your foods with additional flavor.
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.
Sure, you could cut corners and use something like liquid smoke or some magic. Double Smoked Bourbon Honey Ham On The Oklahoma Joe's Highland. Smoked Ham Recipe: Pit Boss Twice Smoked With Homemade Glaze! This smoked ham recipe is fabulous and adds a whole new dimension to cooked ham. I have had many requests for a smoked ham recipe and I will attempt to help however allow me to inform you.
So that’s going to wrap this up for this special food smoked ham & minted pea crumpet stack with poached egg recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
