Rachel khoo's potato crumpets with sweet ham

Name: rachel khoo's potato crumpets with sweet ham
Cook time: 40 min
Total time: 175 min
Yield: 4
Ingredients: 170 ml semi skimmed milk; 100 ml tap water; 160 g potato starch; 80 g wheat flour; 7 g dry yeast; 250 g cherry tomatoes on the branch; 1,5 tl sea salt; tl baking powder; 4 el sunflower oil; 2 paste shoulder ham thick slices, total 450 g; 2 tl English mustard; 2 tl maple syrup; 4 medium sized egg

potato crumpets with sweet ham, cherry tomatoes, mustard, maple syrup and milk

Ingredients

Kitchen Stuff

4 portioning ring or glass (Ø 9 cm)
4 biscuit shape (Ø 8 cm)

Directions

Heat the milk and water on low heat in a small saucepan.
Put the potato starch, flour and yeast in a bowl and mix well.
Pour the milk and water and beat until smooth with the thickness of whipped cream.
Cover the bowl with cling film and leave at room temperature for 1 to 2 hours until bubbles appear on the surface.
Preheat the oven to 200 ° C. Place the tomatoes on a baking tray covered with parchment paper.
Sprinkle the tomatoes with sea salt and put them in the oven for 10 minutes until they burst. Put them away for a while and turn the oven temperature down to 160 ° C.
Beat the sea salt and the baking powder through the crumb batter. Put a frying pan with a thick bottom on medium heat and pour in the oil.
Grease a dough with oil, place the ring in the pan and pour in 80 ml of the batter.
Lower the heat a little and let the crumpet cook for 5 minutes until the top has just solidified and holes appear in it.
Remove the ring and turn the crumpet over. Bake for another 2 to 3 minutes until the bottom is golden brown.
Repeat with the rest of the batter, you should definitely be able to make 5 crumpets. Allow them to cool down on a grid.
Heat the oil in a large frying pan. Place the slices of ham in them and bake them for 1 to 2 minutes on one side. Turn the ham and bake the other side for 1 min.
Spread the tops with the mustard and then with the maple syrup and let the ham slide out of the pan.
With the cookie form, insert 4 circles from the meat. Keep them warm by placing them on a baking sheet in the oven.
Meanwhile, bake the eggs. Grease the doughs again.
Put the oil in the pan, break the eggs in the rings and fry the eggs for 2 to 3 minutes until the egg white has solidified.
Divide the potato crumbets over 4 plates. Place a slice of ham and a fried egg, put the to on and serve.