Maple Eggy Crumpets

First of all, I take no credit whatsoever for inventing these – that was Jamie Oliver. And it wasn’t even me that discovered them – that was my boyfriend. But I have most definitely adopted these little beauties and I’ve fiddled about with Jamie’s orignal recipe to come up with my own. They’re like a cross between eggy bread and pancakes and they’re just marvellous. I make them for Sunday brunch most weeks.

Serves 2

• 2 eggs
• 150mls milk
• salt and pepper
• 4 rashers smoked back bacon
• 4 crumpets
• Proper Canadian Maple Syrup (AKA the good stuff)
• Glug of oil
• 1 tbsp butter

1. First of all, pop your bacon under a medium grill and cook until you achieve whatever level of crispiness suits you. 
2. Next, crack your eggs into a bowl, add the milk, season with salt and pepper, then whisk together with a fork until it’s all smooth and light. Add a tablespoon of maple syrup and mix in. 
3. Pop your crumpets in the eggy mixture and lightly squash them so they soak up as much eggy mix as possible. 
4. Put your butter and little glug of oil into a large frying pan and warm on a medium heat. Swoosh it around with a spatula so that the pan is evenly coated. Place the crumpets holes-side up into the pan. If you are into your egg, you can also pour the rest of the eggy mix on top. It won’t all go into the crumpets, so you will end up with omelette-y, scrambled egg-y stuff to scoff too. After 2-3 mins, flip them over and cook for 2 mins on the other side. 
5. Serve onto a plate and immediately drizzle (generously) in maple syrup. Plonk your bacon on top. Scoff. I won’t tell if you have seconds.