Egg and bean crumpet

Egg and bean crumpet
  • Serves icon Serves 1
  • Time icon Hands-on time 5 min, cooking time 5 min

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.

Nutrition: per serving

Calories
329kcal
Fat
6.7g (1.7g saturates)
Protein
20g
Carbohydrates
42g (7.6g sugars)
Fibre
11g
Salt
2g
Calories
329kcal
Fat
6.7g (1.7g saturates)
Protein
20g
Carbohydrates
42g (7.6g sugars)
Fibre
11g
Salt
2g

Ingredients

  • 1 egg
  • 1 crumpet
  • 1 small can reduced sugar and salt baked beans
  • Fresh herbs, such as parsley, chopped (optional)

Method

  1. 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.
  2. 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.

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