French toast-style bacon crumpets recipe

French toast-style bacon crumpets recipe

The ultimate indulgent breakfast: squidgy crumpets, crispy bacon and salty Parmesan. You'll make these again and again.

Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

Ingredients

  • 200 g smoked bacon lardons (or thick-cut bacon, chopped)
  • 6 eggs
  • 70 g Parmesan, grated (plus extra to serve)
  • 8 crumpets
  • 1 pinch salt and pepper
  • 7.1 oz smoked bacon lardons (or thick-cut bacon, chopped)
  • 6 eggs
  • 2.5 oz Parmesan, grated (plus extra to serve)
  • 8 crumpets
  • 1 pinch salt and pepper
  • 7.1 oz smoked bacon lardons (or thick-cut bacon, chopped)
  • 6 eggs
  • 2.5 oz Parmesan, grated (plus extra to serve)
  • 8 crumpets
  • 1 pinch salt and pepper

Details

  • Cuisine: British
  • Recipe Type: Crumpets
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Add the bacon lardons to a frying pan (or cast iron skillet) and cook them over medium heat until golden and crispy.
  2. In the meantime, whisk the eggs in a bowl to combine. Add grated Parmesan and season generously with black pepper. It should be very peppery so go wild with the grinding. Whisk everything together and set aside.
  3. Once the bacon is crispy, remove it from the heat. Keep the pan with the bacon fat.
  4. Pour the bacon bits into the egg mixture and mix.
  5. Dunk each crumpet into the egg mixture for at least 30 seconds so it can absorb the eggy mixture.
  6. Place your crumpets, hole-side down, in the bacon fat pan, pouring over any excess bacony bits. Give it a good press with a spatula.
  7. Fry for 3–4 minutes on each side over a medium heat until golden, and then remove from the heat. Serve with an extra grating of Parmesan and enjoy.

This recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

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