Eggy Parmesan Crumpets

You’ve tried eggy bread, well why not try our Eggy Parmesan Crumpets?! Light, fluffy and crispy, topped with parmesan and smashed avocado.

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Cook: 10 mins


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Beat together your eggs in a small bowl and season to taste. Dip each crumpet in your egg mixture, try to soak up as much of the egg mixture as possible, then set your crumpets aside. Leave them to rest for at least 2-3 mins before frying.
Add parmesan, spring onions and lots of black pepper to a bowl and mix together until combined. In a separate bowl, mash up your avocado and set aside.
Heat olive oil in a non-stick pan on a medium heat, then place your egg soaked crumpet face down in the pan. Cook for 3-4 mins on each side, then remove from pan.
Serve immediately. Top with parmesan/ spring onion mixture, smashed avocado, chilli flakes, coriander and sriracha.

Nutritional Info

Per Crumpet:
Cals – 335g
Carbs – 28g
Protein – 13g
Fat – 18.5g


Serves 4

Eggy Crumpets

  • 3 eggs.
  • Salt and pepper, to taste.
  • 4 crumpets.
  • Extra virgin olive oil, for frying.

For the toppings:

  • 50g of grated parmesan.
  • 2 spring onions - finely chopped.
  • Lots of freshly ground black pepper.
  • 1 large avocado.
  • Chilli flakes, to garnish.
  • Chopped coriander or parsley.
  • Sriracha, or any other hot sauce.

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