Savory Oat Herb Crumpets with Warm Tomatoes, Golden Halloumi, and Soft Eggs

Instructions

1. 1

   In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, half of the salt, half of the black pepper, dried oregano, and 2 tablespoons of the chopped chives.

2. 2

   In a separate bowl, beat 1 egg with the kefir, water, and 1 tablespoon of olive oil. Pour the wet mixture into the dry ingredients and stir until you have a thick, smooth batter. Let it rest for 10 minutes so the oat flour can hydrate.

3. 3

   While the batter rests, heat the oven to 200 °C / 400 °F. Place the cherry tomatoes on a small baking tray, add the garlic, 1 tablespoon olive oil, the remaining salt, and the remaining pepper, and toss well. Roast for 12 minutes at 200 °C / 400 °F, until juicy and lightly concentrated. Once out of the oven, add the lemon zest, 2 teaspoons lemon juice, and the honey if you want a gentle sweet balance.

4. 4

   Bring water to a boil in a medium saucepan. Reduce to a gentle simmer and cook the 4 eggs for 6 minutes so the yolks stay soft. Transfer to cold water, peel carefully, and set aside.

5. 5

   Heat a large skillet or griddle over medium-low heat. Lightly grease with the butter. If using 3 1/2-inch cooking rings, grease them as well. Place them in the pan and fill each halfway with batter. Cook for 4 to 5 minutes on the first side, until bubbles appear and the top looks nearly set. Remove the rings, flip the crumpets, and cook 2 more minutes. Repeat with the remaining batter.

6. 6

   In another nonstick skillet over medium heat, sear the halloumi for 1 to 2 minutes per side, without extra oil, until deeply golden.

7. 7

   To serve, place 2 crumpets on each plate, spoon over the warm tomatoes and their juices, add the golden halloumi, and top with a soft egg cut in half. Finish with the remaining chives and serve immediately.