Eggy bread is lush. Fact. Eggy crumpets are super lush. FACT FACT FACT!!!!!
We needed a quick and comforting lunch on Sunday when we were in the midst of a marathon weekend of birthday parties – Sam had three to go to in two days. I wish my social life was that active!
We had a pack of crumpets lurking in the freezer, and to make a change from crumpet pizza I decided to dunk them in beaten egg and gently fry them in butter. They were triumphant, golden and juicy. It was one of those moments when you realise you’re going to make this meal again, and again, and again…
As it was a lunchtime affair I served them up with a dollop of hummus, some grated carrot and a few grapes.
But really you could eat them with all manner of accompaniments. For breakfast you could serve them with rashers of crispy bacon, grilled tomatoes and mushrooms. Or go stateside and drizzle with maple syrup and a dusting of icing sugar.
It could also be another vehicle for a tin of beans or plum tomatoes. This is storecupboard cooking at its finest.
Serves: 2 adults, 2 children
2 eggs, beaten
knob of butter
1. Put the beaten egg in a wide shallow dish and then place the crumpets in and wiggle around to soak up the egg, turning to make sure both sides get a good coating.
2. Melt the butter in a heavy-bottomed frying pan on a medium heat and then fry the crumpets for 2 minutes per side until golden.
3. Serve immediately with whatever you fancy!