Crumpets with poached eggs & celeriac slaw
Bright, punchy and full of contrasting flavours, this dish is a satisfying twist on a simple brunch staple, with soft poached eggs nestled on a bed of crisp celeriac slaw on hot, toasted crumpets. Peppery watercress and fresh coriander help to keep things fresh, while the creamy yolk ties everything together.
Method
To make a pesto, peel the garlic, then half and deseed the jalapeno, and toss them into a high-powered blender with the pistachios, watercress and garlic.
Finely grate over the lemon zest and squeeze over 2 tsp juice. Add the olive oil, a good pinch of salt and pepper and blitz until smooth.
Meanwhile, peel the celeriac and slice it into thin matchsticks. Peel and thinly slice the onion and toss it into a bowl with the celeriac and pesto. Season to taste, then fold in the coriander sprigs.
Poach the eggs one at a time by dropping them into a saucepan of boiling water and letting them gently simmer for 2 to 3 minutes for runny yolks. Use a slotted spoon to transfer them to a kitchen-paper-lined plate.
To serve, toast the crumpets, then top with the slaw and a poached egg.
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Ingredients
1 large jalapeño
30g pistachios
50g watercress, plus extra to serve
1 clove garlic
4 tbsp olive oil
2 tsp lemon
½ celeriac (about 250g)
4 poached Clarence Court eggs
½ small red onion
10g coriander sprigs
4 crumpets
Salt and pepper