Swap your regular toast or sandwiches at lunch or breakfast time for these delicious eggy cheese crumpets. Enjoy with cherry tomatoes and sliced avocado
Ingreadient
- 3 eggs
- 50ml milk
- 6 crumpets
- 250g cherry tomatoes, halved
- drizzle of vegetable oil
- 40g cheddar, grated
- 2 small ripe avocados, sliced
Direction
- Heat the grill. Beat the eggs and milk together in a wide dish. Submerge the crumpets in the egg mixture, turning them once, then set aside for a few minutes.
- Arrange the tomatoes cut-side up on a baking tray and grill for a few minutes, then cover the tray with foil to keep the tomatoes warm.
- Heat the oil in a frying pan and cook the crumpets for a few minutes on each side until the egg has set – you may have to do this in batches. Transfer them to a baking tray as you go. Once all the crumpets are cooked, top with the cheese and grill for 1-2 mins until the cheese is bubbling and golden. Serve with the tomatoes and avocado slices.
