Eggy Halloumi Crumpets

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?


  • 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

Cooking time



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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