By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
I know like my last breakfast recipe – Kimchee Avocado Toast – this is such a simple, almost non-recipe some might say it does not even warrant a whole blog post, but hear me out.
Eggy Bread (a very British, very savoury French toast typically served with lots of Heinz Tomato Ketchup, any other brand is an imposter) is one of my all time favourite breakfast treats (that I have also been known to eat for lunch and dinner) which, while I still maintain is best made with leftover French baguette, you simply need to try made with crumpets (bonus points if you’re reading this in December and you use those Christmas tree shaped crumpets you can get in Asda!)
You see, the French baguette version is only at its best when the bread is slightly hard and stale to start with (okay, and in my mind also made with bread from an actual French bakery, in France, not that horrible fluffy imitation stuff they sell in British supermarkets), and crumpets are the very best next thing.
I’m not really much of a crumpet person. The taste of slightly melted, salted or unsalted butter, plain, on any warmed or toasted baked good has never really been my thing (yes, I’m that person who will happily eat a plain slice of toast, and not just when I’m sick) so I’ve never seen the appeal of crumpets. English muffins, on the other hand, were practically made to be stuffed with eggs and bacon in the mornings, but what really can you do with a crumpet? The answer, clearly, was to make eggy bread where all the eggy goodness could drip down into the holes for the eggiest, thickest, softest piece of eggy bread you’ve ever had.
If cheese is your thing, have you considered pre-ordering a copy of my second cookbook One Pan Pescatarian (ad)? In there I’ve got a breakfast-for-dinner recipe for Cacio e Pepe Eggy Bread Crumpets in there that were demolished in a few seconds flat on the photo shoot for the book! You can pre-order a copy here (ad).
A delicious alternative to classic eggy bread for a weekend morning – or for a quick weekday lunch or dinner! Serve with loads of tomato ketchup and brown sauce, or a couple of rashers of some crispy, streaky bacon and lashings of maple syrup.
1 Large Egg
1/2 tbsp Milk
Freshly Ground Black Pepper
Splash Light Cooking Oil
Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.
Place the crumpets in the egg mixture, flat side down for about a minute, then flip them over.
Heat a splash of oil in a large, non-stick frying pan over a medium heat. Once the oil is shimmering, add the crumpets, flat side down.
Spoon any leftover egg mixture into the holes on top of the crumpets until all the mixture is used up, or the holes won’t take any more egg.
Once the crumpet is browned on the bottom, carefully flip each one. Cook again until brown and serve right away.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*