Eggy Crumpets


  • 2 large free-range or organic eggs
  • sea salt and freshly ground black pepper
  • 1 fresh red chilli, deseeded and very finely chopped
  • 6 rashers good-quality smoked bacon
  • olive oil
  • 4 round crumpets
  • brown sauce, to serve


First, crack the eggs into a bowl and whisk adding a small pinch of salt and pepper and most of the chopped chilli. Next, heat a large, non-stick frying pan over a medium heat and fry the bacon in a tiny amount of olive oil, until it is crispy on both sides. At the same time, get your crumpets and place into the egg and chilli mixture. Submerge them in the mixture and turn them a few times, to ensure your crumpets soak it up like a sponge. Move the golden bacon to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side.

Serve the eggy crumpets topped with the crispy bacon, with a dollop of brown sauce. To finish, sprinkle over any extra chopped chilli.

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