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Breakfast eggy crumpets
With smoked bacon and a hint of chilli
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Ingredients
- 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
- 2 large free-range eggs
- sea salt
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Jamie at Home
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Method
- 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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