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Baked Eggy Crumpets Recipe
Baked, not fried, these eggy crumpets are as easy as they are yummy. They’re cheesy, delicious and can be whipped up in a jiffy. Once baked in the oven, they make for a fantastically tasty meal.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
British
Diet:
Vegetarian
Servings:
1
Author:
Emily Leary
Equipment
Small mixing bowl
Grater
2 egg rings
Nonstick baking sheet
Ingredients
2
crumpets
1
medium free range eggs
1
tbsp
whole milk
40
g
grated/shredded cheese
vegetarian if required
salt and black pepper
sprig
fresh parsley
Metric
-
Ounces
Instructions
Preheat the oven to 200C/390F (180C/355F fan). Beat the egg and milk together.
Season well with salt and pepper.
Put two egg rings on an oiled baking sheet and push the crumpets to the bottom inside - it needs to be a snug fit.
Whisk the eggs and milk together and pour evenly on top of the crumpets into the rings.
Sprinkle the cheese on top of each one.
Bake in the oven for around 7-10 minutes, until bubbly and set through.
Allow to cool a little, then lift off the rings.
Serve with a sprinkling of parsley and a pinch of ground pepper.
Video
Nutrition
Calories:
427
kcal
|
Carbohydrates:
40
g
|
Protein:
23
g
|
Fat:
19
g
|
Saturated Fat:
10
g
|
Cholesterol:
207
mg
|
Sodium:
955
mg
|
Potassium:
100
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
638
IU
|
Calcium:
330
mg
|
Iron:
1
mg
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