Egg and bean crumpet
There’s no better way to enjoy your breakfast crumpet than topped with a runny poached egg, baked beans and a sprinkling of black pepper.
Serves1
Hands-on5 min
Oven5 min
DifficultyEasy
Method
Bring a pan of water to a gentle simmer. Reduce the heat so the water is just steaming, then create a whirlpool with a spoon. Break the egg into the water and cook for 2–3 min for a runny yolk, or until done to your liking.
Meanwhile, toast the crumpet and heat the beans. Serve the beans on the crumpet, then top with the egg, sprinkled with black pepper and herbs, if using.
Nutrition
| Calories | 329kcal |
|---|---|
| Fat | 6.7g (1.7g saturates) |
| Protein | 20g |
| Carbohydrates | 42g (7.6g sugars) |
| Fibre | 11g |