Skip to content Skip to navigation

Cheesy Eggy Crumpets

Looking for a quick and easy yet tasty breakfast for busy mornings? You’re in luck. These cheesy eggy crumpets are a perfect way to fuel yourself and the little ones for a packed day ahead. Made with protein-packed free-range eggs, deliciously thick and fluffy Warburtons crumpets and juicy organic cherry vine tomatoes, this dish is a real family favourite.

  • Preparation time: 5 min(s)
  • Cooking time: 12 min(s)
  • Servings: 3

How to make

  1. Pre-heat the grill. Add the eggs and milk to a wide dish and stir.
  2. Dip the crumpets in the newly formed egg mixture, coating both sides, before setting aside for 2-3 minutes.
  3. Place the cherry vine tomatoes on a baking tray and lightly grill for a few minutes.
  4. Remove the tomatoes from the grill and cover with foil to keep warm.
  5. Drizzle the olive oil in a frying pan over medium-high heat and add the crumpets. Cook each crumpet on both sides until golden. You might not be able to do all the crumpets in one go, so fry in batches and set aside on a baking tray if necessary.
  6. Once the crumpets are cooked, sprinkle with cheese and pop under a hot grill for 1-2 minutes until the cheese bubbles and browns.
  7. Serve the crumpets with the roasted organic vine tomatoes!