Swap the bacon for ¼ of a 225g block of halloumi, adding slices to the pan as the underside of the crumpets cook. Delicious!
Jamie's Feasts For A Fiver
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
About the recipe
You just can’t beat the smell of bacon wafting through the house on a Saturday morning! Here, I’ve teamed it with a minty pea smash that works on a budget and tastes amazing, too. Make these cheesy French toast crumpets to order and watch everyone come back for more!
Recipe From
Ingredients
6 free-range eggs
1 pinch of sweet paprika
4 crumpets
250g frozen peas
2 sprigs of fresh mint
½ a lemon
extra virgin olive oil
8 rashers of smoked streaky bacon
300g ripe cherry tomatoes
red wine vinegar
olive oil
50g Cheddar cheese
Method
- Crack 2 eggs into a large shallow bowl, add the paprika and a pinch of sea salt, then whisk until light and fluffy. Soak the crumpets in the egg, turning to fully coat.
- Cover the peas with boiling water to heat through, then drain and tip into a blender with a pinch of salt. Tear in the mint stalks, then finely grate in most of the lemon zest (keeping the remaining zest to one side) and squeeze in the juice. Drizzle in 1 tablespoon of extra virgin olive oil, then blitz until super-fine and creamy. Transfer to a plate and finish with the remaining lemon zest.
- Fry the bacon in a large, dry non-stick frying pan on a medium-high heat until crispy, turning regularly, then remove to a board.
- Halve the tomatoes. Add the mint leaves to the frying pan (there’s no need to clean it), followed by the tomatoes, a splash of vinegar and a pinch of seasoning. Cook for 2 to 3 minutes, or until soft, then remove to a bowl.
- Quickly wipe out the pan and drizzle in 1 tablespoon of olive oil. Crack in the remaining eggs and cook to your liking.
- Meanwhile, place another frying pan on a medium heat with 1 teaspoon of oil. Press 1 soaked crumpet into the pan, topside-down, and cook for 3 minutes, turning halfway.
- Once golden, remove the crumpet to a plate while you finely grate a quarter of the cheese into the middle of the pan. Press the crumpet onto the cheese, topside-down and cook for 1 minute, or until the cheese is golden and crispy, then carefully loosen the edges with a spatula and lift up the crumpet, pulling the cheese with it. Hold for 20 seconds so it sets, then turn it back over, leaving you with a crispy crown on the top. Repeat with the remaining crumpets.
- Divide the crowned crumpets between plates and serve with the smashed peas, crispy bacon, warm tomato salad and fried eggs.
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