Savoury Eggy Crumpets

This recipe was inspired by my favourite chef, Jamie Oliver, and is based on his 'Eggy Breakfast Cumpets' recipe from his cookbook 'Jamie at Home' (which you can find here).  I adore eggy crumpets for breakfast - they are super easy to make and taste delicious.  This recipe serves 2 people (or one very hungry person *cough *cough).  By all means play around with the flavours like I do - use different herbs, omit the chilli if you don't like it spicy, or add a little grated parmesan cheese.  It doesn't matter what you do, it will taste fantastic either way.  

Ingredients
3 large free range eggs
A generous pinch of sea salt flakes and freshly ground black pepper, to taste
A small bunch of chives
1 fresh red or green chilli
4 crumpets
1 tablespoon butter
A dash of olive oil

Method
In a wide bowl or baking dish (I use a ceramic pie dish), crack your eggs into it and whisk them together with sea salt and freshly ground black pepper, to taste.

Finely slice the bunch of chives and add them to the egg mixture.

De-seed and finely chop the chilli, and also add this to the egg mixture.  Whisk all of the ingredients together.

Add the crumpets to the egg mixture and push them down into it and turn them over a few times continuing to do so until they have soaked up the mixture like a sponge.

Heat a large non-stick frying pan over medium-high heat and add the butter with a dash of olive oil and wait until the butter has melted and begun to bubble.

Place the crumpets into the hot pan and fry them for a few minutes on both sides until they are lovely and golden.  You will need to gently press down on them on each side as you fry them to ensure the egg mixture has cooked thoroughly.  

The crumpets are ready when they are golden with a lovely eggy crust.

They are perfect on their own or serve them with a good dash of brown sauce next to some bacon and grilled tomato and mushrooms.  

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