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Cheesy crumpets with bacon & eggs

  • 15 min
  • 30 min
  • 4
  • Easy
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Cheesy crumpets with bacon & eggs

Recipe Ingredients

  • 200g self-raising flour
  • 2 tsp baking powder
  • 150ml sour cream
  • 7 large eggs
  • 4 spring onions, sliced
  • 125g mature Cheddar, grated
  • 8 streaky bacon rashers
  • 25g unsalted butter
  • 100g guacamole, to serve

Recipe Directions

This brunch favourite also makes a hearty supper. Fried eggs would work well with this too.

1. Preheat oven to 130°C. Put flour in a large bowl and stir in baking powder and a pinch of salt. Make a well in centre. In a separate jug, whisk together sour cream, 3 eggs and 100ml water. Gradually whisk this mixture into the flour bowl to make a smooth batter. Stir in half the spring onions and 75g of the Cheddar.

2. Heat a large frying pan over a medium-high heat. Fry bacon for 5 to 7 minutes, turning once, until crispy. Transfer to a baking tray and keep warm in the oven.

3. Carefully wipe out frying pan with paper towel. Return to a medium heat and add 1 tsp of the butter to melt. Add half-ladlefuls of batter to pan, leaving space between crumpets. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1 to 2 minutes until puffed and lightly golden. Transfer to a baking tray lined with baking paper and put in a warm oven. Continue with remaining butter and batter to make more crumpets. (You should have 12.)

4. While crumpets are cooking, poach the eggs. Bring a medium pot of water to the boil. Crack an egg into a coffee cup or ramekin. Swirl the water to create a whirlpool, then carefully tip in the egg. Repeat with another egg. Simmer for 3 to 4 minutes until whites are set and yolks remain soft. (Lift eggs out with a slotted spoon and gently prod to check.) Transfer to a shallow dish of warm water. Repeat with remaining eggs.

5. To serve, layer three crumpets on each plate with remaining spring onions and cheese. Finish stacks with guacamole, bacon and a poached egg.

EACH SERVING: About 3 170kJ, 35g protein, 50g fat (23g saturated), 39g carbohydrate (3g total sugars), 3g fibre.


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