Eggy bread is a breakfast staple, but we’ve taken it to new heights by using crumpets. Our recipe is an absolute game changer – fluffy crumpets, salty halloumi, feisty chorizo and peppery spinach. It’s a cheesy, savoury and slightly spicy kick that’s also packed full of protein – what’s not to love?
Cooking time
15 minutes
Serves
2
Ingredients
- 2 Respectful eggs
- 2 crumpets
- A small knob of unsalted butter
- 200g spinach
- Sea salt
- Black pepper
- Olive oil
- 30g halloumi
- 80g cherry tomatoes, cut into quarters
- 40g chorizo, roughly chopped
Method
- In a shallow bowl, whisk the eggs and soak the crumpets into the mixture, turning them over after a few minutes.
- To a saucepan, add a knob of butter, the spinach and pinch of salt and pepper. Cook the spinach for around 3 minutes, until wilted.
- Preheat a large frying pan on a medium heat with a drizzle of olive oil. Add the crumpets to the pan and cook them until golden (around 3 minutes). Flip them over, once golden.
- Grate the halloumi over the fried crumpet and flip it again after a few minutes, so that the cheese begins to melt.
- To the other side of the pan, add the tomatoes and chorizo and fry for around 5 minutes.
- Serve the cheesy crumpet with the chorizo, tomatoes and spinach. Delicious!
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