The eggy crumpets are taken from Jamie at Home and the blueberry maple syrup is a pancake topping from Nigella Express. Jamie’s crumpets are served with bacon so to make a vegetarian version I partnered them with a sweet topping, which also 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 as well as tasting delicious.
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. Most soft fruits would work well.
- 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).