- 1 tbsp crème fraîche
- 1 tsp Dijon mustard
- 2 sticks of salsify, cut into batons, roughly 5-6cm long
A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant…
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp vegetable oil
- 1 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 crumpets
- generous pinch of grated mature cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- pinch of grated nutmeg
One of the most useful of spices for both sweet and savoury…
- a few chopped chives, some black pepper, to serve
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.