Smoked salmon kedgeree crumpets
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Smoked salmon kedgeree crumpets
These subtly spiced crumpets have all the flavours of kedgeree but are much quicker to make; ideal for brunch on Christmas morning
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
403Kcal
Fat
24gr
Saturates
11gr
Carbs
21gr
Sugars
2gr
Fibre
2gr
Protein
25gr
Salt
2.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 6 medium Burford Brown eggs
- 4 medium eggs
- 4 tbsp whole milk
- 3 tsp medium curry powder
- 75g butter, plus extra for frying
- 2 tsp mustard seeds
- 6 Taste the Difference Sourdough Crumpets
- 200g hickory smoked salmon
- fresh flat-leaf parsley, roughly chopped
Step by step
- Bring a pan of water to the boil and add the Burford Brown eggs. Reduce to a simmer and cook for 6-7 minutes to soft boil. Dip in a bowl of iced water to arrest the cooking, then set aside.
- Meanwhile, in a shallow dish, whisk together the medium eggs, milk and 2 teaspoons of the curry powder. Season well.
- In a small pan, melt the butter until foaming and add the mustard seeds and remaining curry powder. Continue to cook for 1-2 minutes, then keep warm over a low heat.
- Dip the crumpets in the egg mixture, turning for a minute or so until well soaked. Heat a little more butter in a large frying pan until foamy, then fry the crumpets for 2-3 minutes on each side, until golden brown and the egg has set.
- Peel the boiled eggs and cut in half. Place the crumpets on serving plates then top each with slivers of smoked salmon, the soft-boiled egg halves and some fresh parsley. Drizzle over the curry butter to serve.
