Baked Eggy Crumpets Recipe

Ingredients

• 2crumpets
• 1 mediumfree-range egg
• 1 tbspwhole milk
• 40 ggrated cheese (vegetarian if required)
• to tastesalt and black pepper
• 1 sprigfresh parsley

Instructions

1. 1

   Preheat and beat

   Heat the oven to 200°C (180°C fan). Beat the egg and milk together.

2. 2

   Season the mixture

   Season well with salt and black pepper.

3. 3

   Arrange the crumpets

   Place two egg rings on an oiled baking sheet and press a crumpet into the bottom of each ring. The fit should be snug.

4. 4

   Add the egg

   Whisk the egg and milk together, then pour the mixture evenly over the crumpets inside the rings.

5. 5

   Top with cheese

   Sprinkle the grated cheese over each crumpet.

6. 6

   Bake until set

   Bake for around 7–10 minutes, until the cheese is bubbling and the egg is set through.

7. 7

   Remove the rings

   Let the crumpets cool a little, then lift off the egg rings.

8. 8

   Garnish and serve

   Serve with a sprinkling of parsley and a pinch of ground pepper.

What are eggy crumpets?

Crumpets are a British griddled bread with a characteristic hole-filled surface that catches toppings. This version turns them into a quick baked meal by surrounding them with egg and a cheesy top.

Egg rings help hold the mixture around each crumpet as it bakes. The result is a soft, set egg layer with bubbling cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 427 calories, 23g protein, 40g carbs, 19g fat.

The crumpets provide most of the carbohydrates, while the egg and cheese contribute protein; the cheese and egg also supply much of the fat. Add a side salad or extra vegetables to make the plate more substantial and varied.

Why the crumpets need a snug fit

Fit: Choose egg rings that hold the crumpets close to their sides so the egg mixture is less likely to escape underneath.

Base: Press each crumpet firmly to the bottom of its ring before adding the egg. This gives the topping a level base to sit on.

Getting the egg mixture right

Whisking: Beat the egg and milk together until combined, then season with salt and pepper. The method calls for whisking again before pouring, so give the mixture another quick whisk at that point.

Pouring: Divide the egg mixture evenly between the rings. This helps both crumpets cook at a similar rate.

Cheese and doneness cues

Cheese: Scatter it over the egg so it melts across the surface as the crumpets bake. Use vegetarian cheese if needed.

Doneness: Start checking at 7 minutes. The cheese should be bubbling and the egg set through; bake for up to 10 minutes if it still looks wet.

Timing and handling

Oven: Allow around 7–10 minutes of baking at 200°C, or 180°C with a fan. Keep the rings upright on the tray while moving it into the oven.

Release: Let the crumpets cool briefly before lifting off the rings. This gives the egg a moment to settle and makes the rings easier to remove.

What to serve alongside

Fresh side: Serve with a simple green salad or sliced tomatoes for a crisp contrast to the soft, cheesy topping.

Finish: Parsley and a little ground pepper add a fresh, savoury lift just before serving.

Recipe notes & tips

• Oil the baking sheet lightly so the rings and crumpets are easier to lift away.
• Press each crumpet down firmly inside its ring before pouring in the egg.
• Whisk the egg mixture again just before dividing it between the rings.
• Keep the rings level when adding the egg to reduce spills.
• Let the crumpets rest briefly before removing the rings.

Variations

• Add chives: Stir finely snipped chives into the egg mixture for an oniony note.
• Try another cheese: Swap in a well-melting cheese you enjoy.
• Add tomato: Place a few thin tomato slices over the crumpets before adding the cheese.
• Bring the heat: Add a pinch of chilli flakes to the egg mixture.
• Use herbs: Replace the parsley garnish with chopped fresh chives.

Common mistakes to avoid

• Loose-fitting rings: Egg can seep underneath; choose rings that fit snugly around the crumpets.
• Overfilling: The egg may spill over the rings; divide it evenly and leave room at the top.
• Skipping the oil: The crumpets may stick to the tray; lightly oil the baking sheet first.
• Removing rings too soon: The egg may slump; let the crumpets cool a little before lifting the rings.
• Underbaking: Wet egg needs more time; bake until set through, checking between 7 and 10 minutes.

How to store

For the best texture, eat these freshly baked. If needed, refrigerate leftovers in a covered container and use within 2 days; reheat in the oven until hot throughout, noting that the crumpets may soften.

Frequently asked questions