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
Knob of unsalted butter
1 avocado, peeled and sliced
Small handful of fresh coriander, chopped
Drizzle of Pomora extra virgin olive oil
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.
2. Insert your crumpets into the eggy mixture and push down gently, to allow the crumpet to absorb as much of the egg as possible. Turn over 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. Carefully place your crumpets side by side in the pan and cover with the remaining egg mixture. Cook for a few minutes before moving the crumpets around the pan with a spatular to coat the crumpet in any remaining melted butter. Once the egg starts to look cooked, flip the crumpets over and cook the other side for a further few minutes.
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