Crumpets with Bacon and Eggs
- For the crumpets
- 200 grams
- 2 tablespoons
- 1 pinch
- 15 grams
- 350 milliliters
Butter (to saute)
For the crumpets:Place the flour in a bowl and make a well in the center. Crumble the yeast, sugar and 2 tablespoons lukewarm milk into the well and stir to combine. Cover and let stand 30 minutes in a warm place. Add the salt and remaining milk and mix until smooth. Cover and let stand another 30 minutes in a warm place.
Butter round crumpet rings that are about 8 cm (approximately 3 1/4 inches) in diameter. Melt some butter in a skillet, place the rings in the skillet and fill about 1 cm (approximately 3/8-inch) high with the batter. Saute the crumpets until bubbles form on the surface. Remove the rings, gently flip the crumpets over and cook until golden brown on both sides. Remove from the pan. Repeat until all the batter is used.
Rinse, peel and dice the potatoes. Heat 2 tablespoons oil in a skillet and saute the potatoes until golden brown, about 10 minutes. Peel the onion, chop and add to the pan with the potatoes and saute about 5 minutes. Season with salt and pepper. Heat 1 tablespoon oil in another skillet and saute the bacon until golden brown on both sides. Heat the remaining oil in a skillet and saute the eggs.
Serve the crumpets with the potatoes, bacon and eggs and garnish with sage.