Recipe: Cacio e Pepe Eggy Crumpets
Eggy bread and crumpets are two specialities hailed as well-loved British breakfast staples. It should come as no surprise then that this recipe from Rachel Phipps’ book One Pan Pescatarian is a game-changer for brunch, merging the two dishes and adding a cheesy twist. Ready in ten minutes using simple ingredients, there’s no doubt these will become your weekend go-to.
“No Saturday or Sunday breakfast is better than when I come downstairs at my parents’ house to find my dad standing over a pan of egg-soaked bread. However, when I’m making breakfast just for me, I make my eggy bread with crumpets, letting the egg drip into the holes for the perfect mixture of crispiness, sponginess and egginess in each bite.” – Rachel Phipps
Serves 2
Preparation time: 5 minutes
Cooking time: 5 minutes
2 large eggs
1 tbsp milk
4 tbsp freshly grated Parmesan (make sure you use a vegetarian alternative if this matters to you)
4 crumpets
a generous splash of light oil
freshly ground sea salt and black pepper
Heinz tomato ketchup, to serve
1. Whisk together the eggs, milk, Parmesan, a generous amount of sea salt and more freshly ground black pepper than you think you could possibly need until combined in a shallow dish.
2.Place the crumpets, hole side down, in the egg mixture and leave to soak for a minute or two, before turning over and soaking the other side.
3. Meanwhile, heat the oil over medium-high heat in a (preferably non-stick) frying pan, large enough to accommodate all the crumpets.
4. Place the crumpets, flat side down on the pan and allow to gently fry for 2–3 minutes until the bottoms are crisp and golden. Meanwhile, divide the leftover egg mixture between the crumpets, gradually pouring it over them bit by bit, to allow the egg to soak into the holes.
5. Flip the crumpets quickly so the tops have the chance to turn golden and the egg inside the holes has a chance to set. Serve with a generous amount of ketchup in which to dip each bite.