Avocado & bacon eggy crumpets

With a minty jalapeño dressing & topped with a fried egg

Avocado & bacon eggy crumpets

Avocado & bacon eggy crumpets

Serves Serves 1
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 443 22%
  • Fat 29.1g 42%
  • Saturates 8.4g 42%
  • Sugars 3.6g 4%
  • Salt 1.9g 32%
  • Protein 25.6g 51%
  • Carbs 20.8g 8%
  • Fibre 1.7g -
Of an adult's reference intake
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  • 1 x 220 g jar of pickled jalapeños
  • 1 bunch of fresh mint , (30g)
  • ¼ of a fresh red chilli , optional
  • 2 large free-range eggs
  • 1 crumpet
  • ¼ of a avocado
  • 50 g ripe cherry tomatoes
  • extra virgin olive oil
  • 2 slices of higher-welfare smoked streaky bacon
  • 10 g Parmesan cheese
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Tap For Ingredients


  1. Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar.
  2. Finely chop the chilli (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper and whisk together with a fork.
  3. Soak the crumpet in the chilli and egg mixture for a couple of minutes, pressing it down and turning halfway.
  4. Meanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil and season to perfection. Add the reserved mint leaves and gently mix.
  5. Place the bacon in a dry non-stick frying pan on a medium-high heat and leave to crisp up a little, turning every so often.
  6. Push the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
  7. Carefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turn it back over into the pan, leaving you with a crispy crown on the top.
  8. Crack in the remaining egg alongside and cook to your liking.
  9. Transfer the crowned crumpet to a plate, top with the salsa and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.


– Feel free to leave out the bacon, or swap for some cooked mushrooms.

– This recipe makes more jalapeño sauce than you need, store what’s left in a screw-top jar in the fridge, where it will last for up to a week.