Eggy Crumpets and Blueberry Syrup recipe

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A treat for the weekend. These French toast-inspired crumpets can be eaten with a sweet or savoury topping.

  • Prep5m
  • Cook5m
  • Total10m

I came across these eggy crumpets in Jamie at Home and the blueberry maple syrup is a pancake topping from Nigella Express. Jamie’s crumpets are served with bacon but I love them with fruit and nuts.

However you eat them, it's best to toast the crumpets before dipping them in egg and frying them, otherwise they end up spongey. You could use any soft fruit with the maple syrup and frozen fruit works just as well as fresh.

Recipe credit

Jamie at Home (affiliate link) by Jamie Oliver and Nigella Express (affiliate link) by Nigella Lawson.


Eggy Crumpets and Blueberry Syrup

  • Prep5m
  • Cook5m
  • Total10m
Serves: 2


Eggy crumpets

  • 2 eggs
  • 4 crumpets
  • knob of butter

Blueberry maple syrup

  • 1 handful blueberries
  • 100ml maple syrup

To finish

  • toasted, flaked almonds (optional)


  1. Toast 4 crumpets until they start to brown. Remove from the toaster and set to one side.
  2. Combine a handful of blueberries and 100ml of maple syrup in a small saucepan and heat gently until the blueberries start to break down. Remove the pan from the heat and set to one side.
  3. Heat a knob of butter in a large frying pan.
  4. Beat 2 eggs in a bowl then submerge the crumpets in the egg making sure that they're completely coated. Transfer the crumpets to the frying pan, holey side up. Pour any remaining egg into the crumpet holes.
  5. Fry the crumpets for a few minutes on both sides until golden brown then remove from the pan and top with the blueberry maple syrup and some toasted, flaked almonds (optional). Be careful as the syrup will be hot.

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