I love crumpets. I’ve always thought they’re a bit better for you than bread (don’t hold me to that, but surely better than white bread right?). Ok so they don’t quite have the same smell whenever toasting, that ‘mmmm…I could kill for that toast’ smell. But they are seriously yummy, light and airy, and are SO versatile, so fab with an array of toppings.
I’ve been experimenting recently, trying to find my fave crumpet toppings, and I’ve finally managed to narrow it down to give you crumpets 4 ways! My top pick of crumpet toppings to give you inspiration to find your own too.
First up, a giant crumpet (I love these!), topped with veggie sausage and poached egg. Absolutely delightful.
Cook the sausage in the oven for the recommended amount of time. Towards the end of the cooking time, prepare your poached egg. Remove the sausage from the oven, slice and lay across the crumpet. Top with poached egg.
The best bit is when you slice into the egg…I love watching the egg ooze out over the crumpet.
Next up, Avo and egg. Ok, so we all know avocado goes so well with egg, and is absolutely delicious on toast, so this was a no brainer.
I actually used guacamole for mine, as I didn’t have a fresh avo ripe enough, but it’s so quick to make (poached egg only takes about 5minutes, including prep) so it’s perfect for before work, and makes a great start to the day – it’s carbs, protein and healthy fats all in one.
If you’re worried about having time for poaching, you could always fry your egg in a non-stick frying pan, and avoid the oil.
You could also add a drizzle of sriracha or a sprinkle of chopped red chillis to give it a bit of a kick. I love doing this at the weekends! Or if you wanted an added crunch, just add a small handful of chopped pistachio nuts or pine nuts.
Place number 3 goes to my vegetarian hummus crumpets.
In a frying pan with the tiniest amount of oil, fry the onion and pepper until golden. Whilst cooking the onion and pepper, pop two crumpets in the toaster – I flip halfway through cooking as my toaster doesn’t always cook evenly. Once the crumpets are ready, to your liking, remove from toaster, spread thickly with hummus. Stir 2 tsp. sriracha or tomato passata through the pepper and onion, and serve on top of the hummus crumpets. Finally sprinkle with a little crumbled feta.
Alternatively, if you do have a little extra time, you could roast mushroom and tomato in a little oil, salt and pepper, and use this in place for of the onion and pepper – love this combo too!
These are SO tasty and really filling. I like to have these at the weekend, or when I know I’m going to the gym at lunchtime – that little extra energy to get me through!
Lastly, sometimes you can’t beat a simple crumpet with butter and marmite. I think it’s the rich flavour of the Marmite which I crave some mornings!
Occasionally you just need to keep things simple and not over complicate matters, especially if you’re in a real rush! They’re great spread with peanut butter and topped with sliced banana too!
I did try to use them as alternatives to sweet pancakes, topping with yoghurt and baked banana, but this didn’t work so well.
What’s your favourite crumpet topping?