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Crumpet Avo Sunshine

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A little about myself: I was born in Turkey and I am half French and half Turkish. Gastronomy was all around me during my upbringing. My dad is a consultant in gastronomy and my mom and her family in France have a soft spot for fine food. Even though I never pursued a gastronomy career, I kept it close to my heart and sought after great cuisine wherever I went and traveled. I moved to Canada for university where I would live for 11 years. During that time, I met my ex-wife, a wonderful girl of Chinese origin that made me discover the very wide and incredible Asian cuisine. One day, I decided to quit my engineering job in Vancouver and travel New Zealand in a van. Two things were essential for my van during my purchase: comfortable bed and a great, fully stocked kitchen. I started a travel food blog after I made my first bread in my van and people started asking me all over the place how I did it in such a small space without and oven. It dawned on me that I had been eating pretty well already and that I was learning heaps from other travellers about cooking in a van. I fact both bread recipes I learned were from fellow travellers. Funny story: I learned how to make the flat bread because I locked myself out of my van at night close to where Rohan was in LOTR and I asked for the help of the van next door. They were cooking the flat bread at the time :) I started my blog to empower fellow travellers to cook more fancy or to just give people ideas about what to cook with they don't feel inspired. It makes me so happy when I receive messages from followers telling me how good some of the recipes were when they tried them. ???

Crumpet avo sunshine

Crumpet Avo Sunshine

Crumpet avo sunshine: This is a great breakfast dish. Looks fancy but it’s dead simple, it’s just more appetising some times when you put some effort for the plating.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Outdoor
Servings 1
Diet Vegetarian


  • 1 Crumpet / English Muffin
  • 1 Egg
  • 1 Pepper
  • 1 Potato
  • 1 Avocado
  • 1 Onion
  • 4 cloves Garlic
  • 1/2 tsp Mixed herbs
  • Salt and pepper


  • For a breakfast hash, I like to cut my potato into the smallest possible cubes so that they get nice and crispy. Chop the onion as well.
  • Fry both with olive oil until the potato is crispy looking (usually I put the potato on a min before the onion as it takes more time to cook). Add the garlic and mixed herbs at the end, and mix. Cook another minute.
  • Push the hash aside in the pan, crack the egg and put the crumpet in the pan as well. Cover with lid and cook until the egg are cooked the way you like it. I like a soft yolk.
  • Cut the pepper into strips. Don’t cook them. Place them on the plate as shown.
  • Put the crumpet in the middle and mush some avocado on it. Sprinkle salt on the avocado.
  • Put the hash between the pepper slices.
  • Place the egg on the Avocado. Season the rest with salt and pepper to taste


Calories: 747kcalCarbohydrates: 96gProtein: 20gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 164mgSodium: 360mgPotassium: 2229mgFiber: 22gSugar: 8gVitamin A: 548IUVitamin C: 74mgCalcium: 155mgIron: 5mg
Keyword 10 ingredient or less, breakfast, Easy, hash, one pan, Simple, Stovetop, vegetarian
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