Breakfast eggy crumpets

This cheeky little version of eggy bread is one of my favourite breakfasts - particularly if I've got a hangover! Brown sauce is great with the eggs but maple syrup is fantastic with the smoky bacon, so take your pick. I got the idea of adding some chilli from a scrambled eggs dish I had in Italy – delicious.

Nutritional Information (amount per serving)


Serves 2   Approx time: 10   Difficulty: super easy


  • 2 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • 1 fresh red chilli, deseeded and very finely chopped
  • 6 rashers higher-welfare smoked bacon
  • olive oil
  • 4 round crumpets
  • brown sauce or maple syrup, to serve


Crack your eggs into a bowl and give them a little whisk with a small pinch of salt and pepper and most of the chopped chilli. Then heat a large, non-stick frying pan over a medium heat and fry the bacon in a tiny amount of olive oil. Let it crisp up on both sides.
Meanwhile, get your crumpets and really push them into the egg and chilli mixture. Turn them a few times – they'll soak it up like a sponge. Push the golden bacon to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side.

Serve the eggy crumpets topped with the crispy bacon, with a dollop of brown sauce or a drizzle of maple syrup. To finish, you can sprinkle over any extra chopped chilli, if you're a chilli freak like me. Perfect – heaven on a plate.

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