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Ingredients<\/strong> How to:<\/strong><\/p>\n Tip the jalape\u00f1os and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar. <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients 1 x 220 g jar of pickled jalape\u00f1os 1 bunch of fresh mint, (30g) \u00bc of fresh red chili, optional 2 large free-range eggs … <\/p>\n","protected":false},"author":1,"featured_media":1546,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[51],"class_list":["post-1545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-eggs"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1545"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1545\/revisions"}],"predecessor-version":[{"id":1547,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1545\/revisions\/1547"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/1546"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 x 220 g jar of pickled jalape\u00f1os
\n1 bunch of fresh mint, (30g)
\n\u00bc of fresh red chili, optional
\n2 large free-range eggs
\n1 crumpet
\n\u00bc of an avocado
\n50 g ripe cherry tomatoes
\nextra virgin olive oil
\n2 slices of higher-welfare smoked streaky bacon
\n10 g Parmesan cheese<\/p>\n
\nFinely chop the chili (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper, and whisk together with a fork.
\nSoak the crumpet in the chili and egg mixture for a couple of minutes, pressing it down and turning halfway.
\nMeanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil, and season to perfection. Add the reserved mint leaves and gently mix.
\nPlace the bacon in a dry non-stick frying pan on medium-high heat and leave to crisp up a little, turning every so often.
\nPush the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
\nCarefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turns it back over into the pan, leaving you with a crispy crown on the top.
\nCrack in the remaining egg alongside and cook to your liking.
\nTransfer the crowned crumpet to a plate, top with the salsa, and spoon some of the jalape\u00f1o dressing on the side with the crispy bacon. Top with the fried egg and serve.<\/p>\n