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Dinner with Rukmini
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Chilli Cheese French-Toasted Crumpets with Sage
Introduction from Rukmini Iyer
I love French toast, and I love crumpets, and this version with sage, cheddar and chilli is an indulgent, moreish snack. Serve for brunch late-morning, or as an afternoon snack.
Ingredients
Essential kit
You will need: a barbecue.
Method
Whisk the eggs, yogurt, cheddar, chilli, sage and sea salt flakes together in a large bowl. Gently stir through your crumpets to thoroughly coat them in the mixture, letting them soak for 5–10 minutes if you have time.
When your barbecue is good and hot, fish the crumpets out of the bowl and place them on the well-oiled grill, bubbly side up. Spoon any remaining cheese and egg mixture over the bubbly side, grill for 3–4 minutes, then flip over and cook for a further 2–3 minutes until the egg has just set. Serve immediately, with a sprinkling of freshly ground black pepper.
Note: For a portable version, pack your egg mixture and crumpets separately, then dip them into the mixture and barbecue them to order. You can, of course, also cook these in a frying pan.
Preview
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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