The eggy crumpets are taken from Jamie at Home and the blueberry maple syrup is a pancake topping in Nigella Express. Jamie’s crumpets accompany bacon so to make a vegetarian version I decided to partner them with a sweet topping, which works nicely. You could use plain maple syrup but if you have blueberries (I had some in the freezer) it’s a good way of eating an extra portion of fruit.
Eggy crumpets are versatile and can be eaten with sweet or savoury foods; I occasionally serve them with beans, vegetarian sausages, fried mushrooms and tomatoes for an extra filling breakfast.
I’ve since made the maple syrup with frozen raspberries and it was lovely. Not as aesthetically pleasing as the blueberries but every bit as tasty.
- 2 eggs
- 4 crumpets
- knob butter
Blueberry maple syrup
- 1 handful blueberries
- 100ml maple syrup
- Toast the crumpets until they start to brown. Remove from the toaster and put to one side.
- Combine the blueberries and maple syrup in a saucepan and bring to a boil. Simmer until the mixture starts to thicken then remove from the heat.
- Heat a knob of butter in a large frying pan.
- Beat two eggs in a bowl then submerge the crumpets in the egg ensuring that they are completely coated.
- Transfer the crumpets to the frying pan, holey side up. If there is any remaining egg pour it into the crumpet holes.
- Fry for a few minutes on both sides until golden then remove from the pan and top with the blueberry maple syrup (be careful, the syrup will be very hot).