Crumpets make the best eggy bread – they soak up loads of egg, making them taste even more delicious. If you want to give them a bit of a kick, this recipe is great with some deseeded, finely chopped red chilli sprinkled over the top.
- 4 large free-range or organic eggs
- salt and freshly ground black pepper, to taste
- 4 crumpets
- 8 slices of pancetta or streaky bacon
- HP sauce, for serving
Whisk the eggs in a bowl, and season with a little sea salt and freshly ground pepper. Place the crumpets in the bowl, toss them around in the egg so that it gets right into all the little holes and leave for 10 minutes to soak.
Heat a non-stick frying-pan and fry the pancetta or bacon gently until crispy. Stack the rashers together at one side of the pan, then fry the crumpets on both sides in the bacon fat until golden and crispy. Serve the eggy crumpets with the pancetta on top and loads of HP sauce.