I saw this idea on Jamie Oliver’s new (new to the Food Network anyway, it’s from 2007) show Jamie at Home. On his egg show, he did a recipe that he didn’t name, but I rather thought should be called Eggy Crumpets. Turns out, so did he. Here’s my take on it.
- 1 small pat of butter
- 2 large eggs (preferably organic – they taste better!)
- seasoning of your choice – I used Trader Joe’s 21 Seasonings Salute.
- 2 crumpets (organic if you can get them)
- good organic tomato sauce (aka ketchup)
- Whisk the two eggs in a shallow flat container with the seasonings.
- Place the crumpets top side down into the egg mixture to soak up. Push down to get maximum soakage, then turn over. Repeat with the other side.
- Put the small pat of butter In a non-stick frying pan, moving it around to coat the whole base of the pan. Heat until it just starts to sizzle.
- Place the crumpets into the pan, flat side down. This is where I also drizzled about half each of the left over egg over the top of each crumpet. Pan fry for about a minute or two, until the bottom is golden brown.
- Carefully with a spatula/egg flip, flip over onto the other side. Pan fry until the bottom again is golden brown.
- Gently flip into a plate, and serve with a good lashing of your condiment of choice. Mine is Heinz’s organic Tomato Sauce (US) or Australia’s Rosella’s Tomato Sauce.
(Image from Kelloggs Australia. Recipe from the back of a cornflakes packet when I was a kid)
These are a childhood favourite of mine. A traditional Australian sweet snacky baked treat. They can be easily made by kids, with adults having to be involved with the cooking of the honey mix, and the 10 minute stint in the oven.
From deciding to make this, to eating them, is about 30 minutes, which is also cool. I’ve been making these as my contribution to the US Summer events, family barbeques, birthdays, and the local woman’s club dessert meeting. Everyone has both never had them before (traditional Australian recipes don’t always feature large in country Southern New Jersey) and when they see how simple the recipe is, vows to make them.
A tip. The weather in SNJ is fairly humid, and Honey Crackles have so much sugar in them, they’re hydroscopic, which means they suck that moisture out of the air. On high humid days, Honey Crackles can start to fall apart very quickly. Coming from the second dryest state in the dryest Continent, this never was much of an issue for me before.
90g/3 oz butter
1/3 cup sugar
1 tablespoon honey
4 cups Kellogg’s® Corn Flakes
1. Preheat oven to 150°C/300F.
2. Lay out on baking tray 18-24 paper patty pan cases. (small size, not muffin size)
3. Melt butter, sugar and honey together in a saucepan until frothy.
4. Pour butter mix over corn flakes and mix well, but carefully, not crushing the flakes. Make sure the liquid is well distributed through the flakes.
5. Working quickly spoon into paper patty cases.
6. Bake in a slow oven for 10 minutes. NOTE: You will maybe think they aren’t cooked because they’re not brown, or they’re still fairly loosely joined together. Do Not Cook them for longer than 10 minutes. This is all they need to provide the final toasty taste. When they cool, they set up firmly and crunchily and hold together. They also don’t last do well the next day, so just make as many as you need.