SALSIFY CRUMPETS

Salsify crumpets image

Grow your own salsify between October and February and use it to make a delicious topping for crumpets. It makes a lovely breakfast or light lunch

Provided by Miriam Nice

Categories Supper

Time 20m

Number Of Ingredients 11

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Ingredients

1 tbsp crème fraîche
1 tsp Dijon mustard
2 sticks of salsify , cut into batons, roughly 5-6cm long
½ lemon , juiced
1 tbsp vegetable oil
1 tbsp butter
4 eggs
4 crumpets
generous pinch of grated mature cheddar
pinch of grated nutmeg
a few chopped chives , some black pepper, to serve

Steps:

Mix together the crème fraîche and Dijon mustard, and set aside. Toss the salsify in the lemon juice to stop them discolouring.
Heat the vegetable oil in a large non-stick frying pan and fry the salsify for 2-3 mins, then add the butter. Turn the heat down and cook gently for 10-12 mins, or until the salsify is soft and golden. Keep the salsify warm while you poach the eggs.
Top the crumpets with a generous pinch of the grated mature cheddar and grill until melted and bubbling. Sprinkle the salsify with a pinch of grated nutmeg and season.
Pile the salsify over the crumpets, then top with a poached egg each and the mustardy crème fraîche. Serve with a few chopped chives, some black pepper and a drizzle of butter from the pan.

Nutrition Facts : Calories 665 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 3.2 milligram of sodium