• Oat crumpets with avocado & sriracha honey bacon

    Your new favourite breakfast – sweet, spicy and beyond tasty!

    PREP TIME 20 minutes | TOTAL TIME 30 minutes + standing |SERVES 4 

     

    Make dough an hour before you plan to make breakfast or the night before and put it in the fridge over night.

     

    INGREDIENTS

    • 1 cup flour 
    • 1 tsp fine salt 
    • ½  cup rolled oats 
    • 1 ½ tsp dried yeast 
    • ½ tsp chili flakes 
    • ½  tsp baking soda 
    • 1 ½ cups milk, lukewarm
    • Oil cooking spray 
    • 8  slices streaky bacon 
    • 1 tbsp honey 
    • 1 tbsp sriracha 
    • 1 cup greek yoghurt 
    • 2 tbsp wholegrain mustard 
    • 1 tbsp chopped chives 
    • 8 eggs, boiled 
    • 2 tbsp olive oil 
    • 1 large avocado, sliced 

     

    METHOD

    PLACE flour, salt, oats, yeast, chili flakes, baking soda and milk in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen. 

    COMBINE yoghurt, mustard and chives in a small bowl; season. Refrigerate until required. 

    PREHEAT oven to 200°C. Meanwhile, cook the bacon .

    LINE an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10- 20 minutes or until crisp and caramelised. 

    HEAT the oil in a large non-stick frying pan over low heat. Spray the inside of four 7.5cm round, 2.5cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan. 

    GENTLY spoon a heaped ¼ cup crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and ring, and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan, carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total. 

    SERVE crumpets straight away with bacon, avocado, halved eggs and mustard yoghurt.

     

    Oat crumpets with avocado & sriracha honey bacon

    Serves: 4
    Prep Time: 20 minutes Total Time: 30 minutes + standing

    Ingredients

    • 1 cup flour 
    • 1 tsp fine salt 
    • ½  cup rolled oats 
    • 1 ½ tsp dried yeast 
    • ½ tsp chili flakes 
    • ½  tsp baking soda 
    • 1 ½ cups milk, lukewarm
    • Oil cooking spray 
    • 8  slices streaky bacon 
    • 1 tbsp honey 
    • 1 tbsp sriracha 
    • 1 cup greek yoghurt 
    • 2 tbsp wholegrain mustard 
    • 1 tbsp chopped chives 
    • 8 eggs, boiled 
    • 2 tbsp olive oil 
    • 1 large avocado, sliced 

    Instructions

    1

    Place flour, salt, oats, yeast, chili flakes, baking soda and milk in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen. 

    2

    Combine yoghurt, mustard and chives in a small bowl; season. Refrigerate until required. 

    3

    Preheat oven to 200°C. Meanwhile, cook the bacon .

    4

    Line an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10- 20 minutes or until crisp and caramelised. 

    5

    Heat the oil in a large non-stick frying pan over low heat. Spray inside four 7.5cm round, 2.5cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan. 

    6

    Gently spoon a heaped ¼ cup crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and ring, and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan, carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total. 

    7

    Serve crumpets straightaway with bacon, avocado, halved eggs and mustard yoghurt.

     

    Made these oat crumpets with avocado & sriracha honey bacon? Tag us @foodandhomesa #cookingwithFH on Instagram!

     

    ALSO SEE: Cheesy brunch bread pudding with slow-roasted tomatoes

    Cheesy brunch bread pudding with slow-roasted tomatoes

    Feature image: Are Media

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    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.