How to turn excess crumpets into a hearty breakfast – recipe

They’re full of childhood nostalgia, and a packet rarely lasts long, but if you happen to have leftover crumpets, here’s an eggy, cheesy way to use them up

Crumpets have a surprisingly short shelf-life, as I found out while taste-testing for the Food Filter column. I even had to have a hurried freezer clear-out to make room for 10 open packets (although, admittedly, a lone packet rarely lasts even a day in our house). On the off chance that you need to use up a packet of crumpets (or find a packet on clearance, which they often are) and fancy treating yourself, I thought I’d share one of my favourite childhood recipes combined with a new one, both of them from my mother. She says it’s based on a Jamie Oliver recipe with egg, bacon and chilli, though I’ve topped mine with Marmite and cheddar, and they’re a wonderful treat with or without the Marmite. Other possible toppings include stilton and apple chutney, and gruyere and walnuts, both of which grill beautifully.

When I was a kid, we ate lots of crumpets, usually dripping with butter, and sometimes topped with Marmite and cheese, then grilled. The trick is to toast them lightly, then spread with butter and Marmite to taste, top with a slice or two of strong cheddar, and grill until bubbling. Today’s recipe takes that idea a step further by making eggy “bread” with the crumpets first, so transforming them into a rather hearty breakfast that really hits the spot.

1-2 eggs 1 splash milk Salt and black pepper 4 crumpets 1 knob butter A splash of olive oil Marmite, to taste 60-80g cheddar

Depending on how eggy you’re feeling, beat the egg(s) with a splash of milk, then season. Soak the flat base of the crumpets in the egg mixture for a minute, then flip and leave to soak holey side down for two to three minutes.

Turn on the grill to a medium-high, and melt the butter and oil in a large frying pan on a medium heat – you want just enough fat to grease the entire surface of the pan.

Lay the crumpets holey side down in the hot pan, and pour over any surplus egg mix from the bowl. Leave to cook until golden brown underneath, then flip, spread with Marmite to taste and top each crumpet with grated or sliced cheddar to taste. Grill for a few minutes, until the cheese starts to bubble, and serve hot.