- Preparation and cooking time
- Serves 2
- 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
- STEP 1
Mix together the crème fraîche and Dijon mustard, and set aside. Toss the salsify in the lemon juice to stop them discolouring.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.