A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Eggy Crumpet with Chorizo, Tomato and Avocado
I thought crumpets were a joke until I moved to Australia, more something to make fun of British people about than to eat. Turns out they’re not too bad, and this is a pretty delish weekend breakfast.
Ingredients (serves 2):
- 2 eggs
- 1/2 cup milk
- 4 crumpets
- Pinch of chili
- Salt
- Butter
- 1 chorizo, sliced
- 1/2 punnet of cherry tomatoes, sliced
- 1/2 avocado, sliced
Mix the eggs, milk, chili and salt. Soak the crumpets while you get the rest ready.
Heat up a pan on medium high, and melt a bit of the butter. Make sure the crumpets are good and full of the egg, and pop it in the pan. Cook for about 3-4 minutes on each side, and remove.
Quickly saute the chorizo until just cooked through, adding the cherry tomatoes for the last minute to warm them up. Serve on the crumpets with the avocado.
