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Eggy Bread Crumpets

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 2
  • Category: Breakfast
  • Cuisine: British

Description

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.


Ingredients

Scale
  • 1 Large Egg
  • 1/2 tbsp Milk
  • Sea Salt
  • Freshly Ground Black Pepper
  • 2 Crumpets
  • Splash Light Cooking Oil

Instructions

  1. Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.
  2. Place the crumpets in the egg mixture, flat side down for about a minute, then flip them over.
  3. 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.
  4. 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.
  5. Once the crumpet is browned on the bottom, carefully flip each one. Cook again until brown and serve right away.