Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, smoked ham & minted pea crumpet stack with poached egg. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Smoked Ham & Minted Pea Crumpet Stack with Poached Egg is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Smoked Ham & Minted Pea Crumpet Stack with Poached Egg is something that I have loved my entire life. They are fine and they look fantastic.
Check Out Top Brands On eBay. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. 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. Both fresh ham and cooked ham can be smoked.
To begin with this particular recipe, we must prepare a few components. 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:
- Take 2 crumpets,
- Prepare 7 g salted butter, for spreading,
- Get Half a small can of mushy peas (around 150g),
- Prepare Thin cured and smoked German ham slices, (around 3-4),
- Make ready 1 medium fresh egg,
- Make ready 1 pinch dried mint,
- Make ready Salt and pepper to season,
- Prepare Dried parsley to garnish (optional)
- Make ready For poaching the egg:
- Take 1 good pinch of salt,
- Get 1 tbsp white wine vinegar
Feel free to add more chicken stock or broth when reheating if you need it. How long you need to cook smoked ham on a bbq depends first on what type of ham you are cooking. If you are cooking a fresh or country ham, these directions won't apply. To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it.
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.
If you are cooking a fresh or country ham, these directions won't apply. To double-smoke a city ham, just start your smoker or pellet-grill and place your ham on it. I like to cook mine in a pan with about a cup of cooking liquid inside. Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought ham is taken over the top by slowly smoking it on the grill.
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