You know me – any excuse to get into the kitchen and have a fiddle with a new product, so imagine my delight when the lovely chaps at The Snaffling Pig Co, makers of high quality, deliciously flavoured pork crackling products, got in touch about a great new product called Crackling Crumb. Essentially, it’s exactly what it says on the tin: delicious Snaffling Pig pork crackling, minus the seasoning, ground into a crumb so that it can be used to add a scrummy crunch to all sorts of meals and it recently won a Great Taste Award 2017 too. I’m devoting this week to all things crunchy and crumby, starting with my delicious crunchy brunchy breakfast burger. Plus I’ve got a range of The Snaffling Pig Co products to give away!
The crunchy brunchy breakfast burger
Okay, so you wouldn’t eat this one every day, but the explosion of textures and flavours in this combination of crunchy crumb-topped bun, smooth avocado, fresh tomato and tasty bacon all topped with a runny egg make this one an absolute winner. Add a sausage patty to the mix and this one will definitely see you through until lunchtime! It might seem like there are lots of different stages to this one, but it’s basically just a big assembly job.
You will need:
4 fat, good quality pork sausages
4 rashers smoked back bacon
4 soft white rolls or brioche buns
5 large free range eggs
1 pot The Snaffling Pig Co Crackling Crumb
1 large, ripe beefsteak tomato, sliced
1 large, ripe avocado
50g cheddar, grated
Firstly, preheat the grill, and the oven to gas 4/180C.
For the sausage patties, skin the sausages and with wet hands, press them down into a ring mould (or use an upturned pastry cutter) that’s roughly the same diameter as your buns to form a burger shape. Either bake in the oven for 20 minutes, or add a little oil to a frying pan, then fry the patties gently in a frying pan on a medium heat until cooked through. Cover with foil and keep warm in the oven.
Grill the bacon to your liking, then keep warm with the sausages.
Slice the rolls in half and place on a wire rack over a baking tray. Beat one of the eggs and brush all over the tops and cut sides of the rolls. Sprinkle both halves generously with the Crackling Crumb (if you find it’s a bit too coarse, you can crush it a little with a pestle and mortar first). Bake in the oven for five minutes until golden.
While the buns are warming, fry the remaining four eggs gently (again, you can do them in ring moulds if you’re a bit of a perfectionist).
In the meantime, set up a little preparation station: slice the tomato, mash and season the avocado and grate the cheese.
To assemble, start with the base of the roll, then top each one with a sausage patty, a slice of tomato, a slice of bacon, a fried egg, smashed avocado and cheese. Finish with the crispy top. Squish the burger down and dive in straight away – be prepared to get mucky!
A crunchy giveaway *closed*
To enable you to create your very own crunchy recipes, I’ve got lots of lovely The Snaffling Pig Co products to give away! The prize, worth £65, includes:
- A 300g gifting jar of the maple flavour crackling
- A 300g gifting jar of the black pepper flavour crackling
- A 300g gifting jar of the salt and vinegar flavour crackling
- A triple pack of the Crackling Crumb
- Four Snaffling Pig beers (a medium-bodied pale ale)