On a weekend brunch is something we get to enjoy especially on a Sunday. Not a weekend goes by where we don't enjoy a brunch if we are having a day out with time it perfectly so we arrive for a little mid-morning delight.
If at home we tend to alternate between, pancakes, waffles and crumpets and I wanted to share a new recipe we've recently stumbled upon to make crumpets more savoury than sweet.
My wife has always been a butter and jam kinda person but I prefer something a little different.
I picked up some of the new sourdough crumpets from Iceland which is part of their new bakery product range, and a few other items I needed to give a twist on our brunch crumpets.
- 6 sourdough crumpets
- baby cherry tomatoes
- smoked cheese slices
- bag of salad leaves
- balsamic vinegar
Firstly you'll need to grill the bottoms of the crumpets just to brown them slightly and then turn and grill the tops just to warm them up.
Once they are warm give them a little butter and lay some of the salad over the top, then cut the tomatoes in half and put a couple on top and tear up some of the cheese and place it all on the top. Then add some balsamic vinegar on top and return to the grill for a minute just to melt the cheese.
These came out perfectly and were ideal for us. As it would happen myself and Aly were camping in the garden over the weekend and we made these as a breakfast while sitting in the tent.
If you happen to be camping and are fed up of rice and pasta while camping then these are really easy to make. Simply put over the campfire in a small pan and follow the steps as above and you have a great meal out in the wild.
This post is in collaboration with Iceland Foods.