Eggy cheese crumpets

Swap your regular toast or sandwiches at lunch or breakfast time for these delicious eggy cheese crumpets. Enjoy with cherry tomatoes and sliced avocado

  • Prep:5 mins
    Cook:12 mins
  • Easy

Nutrition per serving

  • kcal 545
  • fat 30g
  • saturates 9g
  • carbs 39g
  • sugars 6g
  • fibre 6g
  • protein 26g
  • salt 2.8g


  • 3 eggs
  • 50ml milk
  • 6 crumpets
  • 250g cherry tomatoes, halved
  • drizzle of vegetable oil
  • 40g cheddar, grated
  • 2 small ripe avocados, sliced


  1. Heat the grill. Beat the eggs and milk together in a wide dish. Submerge the crumpets in the egg mixture, turning them once, then set aside for a few minutes.

  2. Arrange the tomatoes cut-side up on a baking tray and grill for a few minutes, then cover the tray with foil to keep the tomatoes warm.

  3. Heat the oil in a frying pan and cook the crumpets for a few minutes on each side until the egg has set – you may have to do this in batches. Transfer them to a baking tray as you go. Once all the crumpets are cooked, top with the cheese and grill for 1-2 mins until the cheese is bubbling and golden. Serve with the tomatoes and avocado slices.

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