How to turn leftover crumpets into a hearty breakfast

Crumpets possess a surprisingly short shelf-life, a fact discovered while taste-testing for the Food Filter column. There was even a need for a hurried freezer clear-out to accommodate 10 open packets, although a single packet rarely lasts even a day in the household. In case there is a need to use up a packet of crumpets, or if one is found on clearance where they often are, here are two favourite recipes from a mother.

She explains that the method is based on a Jamie Oliver recipe featuring egg, bacon and chilli, though she has topped hers with Marmite and cheddar. They are considered a wonderful treat with or without the Marmite, with other possible toppings including stilton and apple chutney, or gruyere and walnuts, both of which grill beautifully.

During childhood, many crumpets were consumed, usually dripping with butter and sometimes topped with Marmite and cheese before being grilled. The technique involves toasting them lightly, spreading with butter and Marmite to taste, adding a slice or two of strong cheddar, and grilling until bubbling. This recipe advances that idea by creating eggy “bread” with the crumpets, transforming them into a hearty breakfast.

To prepare, you will need 1-2 eggs, a splash of milk, salt and black pepper, 4 crumpets, a knob of butter, a splash of olive oil, Marmite to taste, and 60-80g cheddar. Depending on how eggy you want the result, beat the egg or eggs with a splash of milk and season the mixture. Soak the flat base of the crumpets in the egg mixture for a minute, then flip them over and allow them to soak holey side down for two to three minutes.

Turn the grill to a medium-high setting and melt the butter and oil in a large frying pan over a medium heat, ensuring there is just enough fat to grease the entire surface. Lay the crumpets holey side down in the hot pan and pour over any surplus egg mixture from the bowl. Cook until golden brown underneath, then flip the crumpets over, spread with Marmite to taste and top each one with grated or sliced cheddar to taste. Grill for a few minutes until the cheese begins to bubble and serve the dish hot.