Crumpets are a breakfast classic. Be it sweet or savoury you fancy, there’s no topping that doesn’t complement the crumpet. Lashings of spread, layers of peanut butter or mountains of cheese, the fluffy texture turns any topper into an oozy melted dream, soaking into the crumpet for the ultimate gustatory sensation.
When it comes to crumpets, for us it’s gotta be the gluten free Newburn Bakehouse by Warburtons variety. They have a soft, fluffy consistency featuring plenty of holes, making then perfect for toasting and soaking up the melted butter. They also make the perfect pre-run snack, topped with a drizzle of honey and some chopped banana.
Saying this, when it comes to breakfast we know the decision between sweet and savoury can be a toughy which is why we decided to cover both with our take on a Newburn Bakehouse breakfast. Introducing our Eggy Sweet n Savoury Crumpets ft. a kick from the chilli, and a delight from the caramelized bananas.
2 Newburn Bakehouse Crumpets
2 inches gluten free Chorizo
80g Mixed beans (broad + edamame)
2tbsp White vinegar
Use a small cookie cutter (or carefully use a knife) to cut out the middle of each crumpet (1inch diameter).
Separate the yolk and whites. Gently place each yolk in a ramekin. Whisk up both the whites in a small bowl.
Place the ‘doughnut’ crumpets on a plate with a lipped edge. Pour over 3/4 of the egg whites and scatter over chilli flakes to taste (approx 1/4tsp). Let it soak for 2 mins and then flip and leave to soak again.
Place the crumpet centres on a small lipped plate and pour over the remaining 1/4 egg whites. Sprinkle over cinnamon and a little squeeze of honey. Let it soak for 2 mins and then flip and leave to soak again.
Dice the chorizo and start to pan fry in a large pan. Once the oil has started to leak out of the chorizo add the chilli crumpet doughnuts to the same pan. Cook until golden and then flip. Add the beans at the end to warm them through.
In a smaller pan add the slices of banana and small cinnamon crumpet centres. Cook crumpets and banana until golden and then flip.
Bring a saucepan of water to a very gentle boil. Add a glug of white vinegar. Very carefully individually lower the egg yolks into the water. Let them gently simmer for 2-4mins. Lift out with a slotted spoon.
Place the poached egg yolks in the centre of the chilli crumpet doughnuts, scatter over the chorizo and mixed beans. Serve the sweet cinnamon crumpet centres with caramelised banana.
Newburn Bakehouse crumpets are available in ‘Free From’ aisles and online in Morrisons, Ocado, Sainsbury’s, Tesco, and Waitrose.
This is a sponsored post in partnership with Newburn Bakehouse by Warburtons.