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
Details
- Cuisine: British
- Recipe Type: Crumpets
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Add the bacon lardons to a frying pan (or cast iron skillet) and cook them over medium heat until golden and crispy.
- 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.
- Once the bacon is crispy, remove it from the heat. Keep the pan with the bacon fat.
- Pour the bacon bits into the egg mixture and mix.
- Dunk each crumpet into the egg mixture for at least 30 seconds so it can absorb the eggy mixture.
- 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.
- 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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