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Breakfast Eggy Crumpets Recipe
Ash Tyrrell

Breakfast Eggy Crumpets Recipe

I’ve just baked these eggy crumpets and I couldn’t wait to share how satisfying they are. From the moment that cheesy, eggy mixture bubbles in the oven to the first crisp bite, it’s a treat. I made them one weekend when I wanted something quick yet cozy to eat.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 2 crumpets — fresh ones are best; they absorb the egg and cheese mixture nicely without getting soggy.
  • 1 medium free-range egg — gives good structure; I like free-range for the richer yolk and flavour.
  • 1 tablespoon whole milk — adds creaminess; using full-fat milk helps the custard sort of set nicely.
  • 40 g ≈ ⅓ cup grated or shredded cheese — freshly grated melts more evenly; allows good flavour distribution.
  • Salt and black pepper — simple seasoning boosts the taste; I prefer freshly ground pepper.
  • Sprig fresh parsley — adds colour and a little freshness to cut the richness.

Method
 

  1. I first heated the oven to 200 °C (390 °F), or 180 °C if using a fan oven. While it heats, I beat the egg and milk in a bowl until the mixture is smooth. Then I added salt and pepper well so the base flavour is there from the start.
  2. Next, I greased my baking sheet, set two egg rings on it, and pressed the crumpets inside the rings so they fit snugly. I poured the egg-milk mixture over the top of each crumpet (inside its ring), making sure the liquid fills the holes. Then I sprinkled the grated cheese evenly over each one.
  3. I popped the tray into the oven and baked for about 7-10 minutes. I watched for the edges of the cheese to bubble and for the egg around the crumpets to look set and slightly golden. After baking, I let them cool a little, removed the egg rings carefully, and added fresh parsley and a pinch of extra black pepper before serving.

Notes

  • I grease not only the baking sheet but also the egg rings—makes removing them much easier without breaking the crumpets.
  • I always preheat the oven fully so the bake starts immediately; it helps the egg set properly instead of being floppy.
  • I let the crumpets rest for a minute after baking before removing the rings; they firm up just enough so they hold shape.
  • If I want a slightly crustier top, I switch to the grill (broiler) just for a minute at the end, watching closely so it doesn't burn.
  • I sometimes serve with roasted cherry tomatoes alongside; roasting them while the crumpets are baking maximises oven use and adds colour and acidity.