Eggy Crumpets With Maple Bacon

Prep Time
Cook Time
Ready In

Recipe: #35983

November 20, 2020

"From our weekday newspaper The West Australian. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (373.3 g)
  • Calories 970.6
  • Total Fat - 70.6 g
  • Saturated Fat - 24.9 g
  • Cholesterol - 1029.1 mg
  • Sodium - 2079.5 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 0 g
  • Sugars - 8.4 g
  • Protein - 68.2 g
  • Calcium - 172.3 mg
  • Iron - 5.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Arrange bacon in single layer on a greased oven tray and drizzle with syrup and cook in a hot oven 200C for 12 to 15 minutes or until golden brown and crisp and then lower oven temperature to 120C to keep warm.

Step 2

Meanwhile place eggs, milk, Natvia and vanilla paste in a large bowl and whisk to combine.

Step 3

Place crumpets in a single layer in a shallow dish and pour over egg mixture and let stand for 2 minutes and then turn over and stand for a further 2 minutes or until soaked.

Step 4

Melt half the butter with half the oil in a large non-stick frying pan, over a medium heat, until butter starts to foam and then add 4 of the soaked crumpets and cook for about 3 minutes per side, or until brown and then transfer to oven tray in same oven to keep war.

Step 5

Wipe pan clean with kitchen absorbent paper and repeat with remaining butter, oil and crumpets.

Step 6

Serve crumpets topped with bacon and extra maple syrup and garnish with micro herbs.


No special items needed.

2 Reviews

dienia b

Mr picky really liked this .I used wheat English muffins .next time I need to use less maple syrup on bacon for him .


review by:
(4 Dec 2020)


Wow was this ever yummy; we both enjoyed this dish Pat. What a lovely version of french toast. The crumpets were wonderful; tender, puffy and delicious. The maple bacon was the perfect topping. Thank you so much for sharing this recipe that we will enjoy often. Not only did it get my hubby to enjoy french toast but crumpets to boot. Kudos on making it into my Best of Cookbook for 2020.


review by:
(4 Dec 2020)

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