For a vegetarian option, leave the bacon out of this recipe
Pre heat the oven to 200c/gas mark 6/180c fan oven
Cut the halloumi into 8 slices and add to a large mixing bowl with the olive oil and the Puréety Fajita seasoning. Mix well and place onto a large baking tray
Lay out the bacon and the cherry tomatoes on a separate tray . Place both the halloumi and the bacon/tomatoes into the oven for 20-25 minutes or until golden brown
Whisk the eggs with the black pepper in a mixing bowl
In a large frying pan, melt the butter until it starts to foam, then add the egg. Using a wooden spoon or plastic spatula, keep stirring the egg (adjust the heat to ensure you don't over cook the eggs). You want to cook the eggs low and slow and pull them off the heat while they are still slightly wet
Add the splash of milk or cream, sea salt and chives (save some for garnish) mix well and leave in the pan, while you toast the crumpets
When the crumpets are ready, spread half of the chilli jam on the base then add the bacon/halloumi/egg before finishing with the rest of the chilli jam and some fresh chives then top with the second crumpet
Place the roasted cherry tomatoes on the side then enjoy, happy hangover :)
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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