French Toast Crumpets

Saturday mornings.  Need I say more?  Who doesn't love the weekend?  After a busy week, there's nothing I enjoy more than being able to spend some time in the kitchen cooking up a storm.  It always starts with a fun breakfast on Saturday morning.  This recipe is my children's favourite (and mine too, if I'm being honest).  It's a take on French Toast, however I prefer using crumpets in the place of bread.  They are like little sponges that soak up all the sweet eggy goodness and fry up to perfection.  Served with lashings of maple syrup, it's just the thing to enjoy on a lazy Saturday morning.  I like to make my own crumpets, which I make a couple of days in advance, however if you're after a quick breakfast, any store-bought crumpet will do.  In the end, they all taste amazing!

3 large eggs
3/4 cup milk
1/4 cup caster sugar
2 teaspoons vanilla bean paste
1/2 teaspoon cinnamon
Pinch of freshly ground nutmeg
6 to 8 crumpets
Butter or canola spray, for frying

In a large bowl, add all of the ingredients (except the crumpets) and whisk them together by hand until well combined.

Place your crumpets into the mixture (you may have to do this in a couple of batches) and allow them to soak up the mixture.

In a non-stick frying pan, melt a teaspoon of butter over medium heat.  Once melted, add a couple of crumpets at a time, as you will have to cook them in batches.

Cook them on each side, until the egg mixture is well cooked and they are golden brown.  Take care not to allow them to burn, so don't walk away from your pan.  After cooking the crumpets on each side, gently push down on them with a spatula to ensure the liquid egg mixture squeezes through, then turn them over and cook again to ensure the egg mix is completely cooked.

Serve the crumpets straight away, accompanied by a topping of your choice.  We love to serve ours with fresh berries, chantilly cream and maple syrup (although golden syrup is pretty good too).


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