I never let myself buy crumpets because I have no control. If I know they’re in the house (and I always do, because I do the food shopping) I’ll smell them out and eat them all. Toasted and obscenely buttered, I like my crumpets slathered in Marmite, slathered in raspberry jam, slathered in hummus, slathered in melted cheese (although you can’t really slather cheese but basically, there’s a lot of slathering going on) and before I know it, they’re all gone.
This is what happened last week. Like a moth to a flame, I allowed the crumpets to get inside my head and into my shopping basket. ‘But they were only 70p!’ I kept reciting to myself and, ‘They’re not just crumpets, they’re sourdough crumpets.’
Anyway, long story short, I scoffed the lot (standard) but this time I was left wanting. I hadn’t had enough, the craving wasn’t going away, was I destined to turn into a mad crumpet guzzler? Was one crumpet ever going to be enough ever again? So I went and bought more (well they were only 70p) and I decided to break the cycle and create something different with them… just after I ate a couple more with cheese and Marmite and a couple with jam and butter.
So ladies and gentleman, it’s my pleasure to introduce to you the long awaited eggy crumpet (the crowd goes wild). Submerged in egg, fried with butter and topped with fresh avocado, the eggy crumpet is a serious breakfast contender… Although butter and jam is still pretty great.
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Serves 2 or a greedy 1 / Hands on time 10 mins / Total time 10 mins / V
2 eggs, beaten
½ a chilli, deseeded and finely chopped (optional)
Knob of unsalted butter
1 avocado, peeled and sliced
Small handful of fresh coriander, chopped
30g vegetarian cheddar, grated (optional)
1. Start by finely chopping and deseeding the chilli. In a large shallow bowl, whisk the 2 eggs with a fork until combined. Season well with salt and pepper and then add the freshly chopped chilli and grated cheese (if using).
2. Insert your crumpets into the eggy mixture and push down to allow the crumpet to absorb as much of the egg as possible. Turn over with a fork and push down again until the crumpets are fully coated.
3. On a medium to high heat, melt a generous knob of butter in a large frying pan until the butter starts to turn a golden colour. Tip your crumpets into the pan and pour over the remaining egg mixture. Push down on the crumpets with the back of a spatular and cook for about a minute or until the egg starts to set around the crumpets. Move the crumpets around the pan with the spatular to coat them in the remaining butter before flipping over. Give them another squash with the spatular and fry for a further couple of minutes on the other side.
4. Meanwhile roughly chop your coriander and peel and slice your avocado. Take the crumpets off the heat and slide onto plates. Serve each crumpet topped with sliced avocado, a sprinkle of fresh coriander and a good crack of salt and pepper. Delicious.
If you’ve had a go at making my eggy crumpets or any of my other recipes, I’d love to hear about it @corrieheale email@example.com