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Egg and bean crumpet

Egg and bean crumpet

Name: Egg and bean crumpet
Yield: Serves 1
Ingredients: 1 egg; 1 crumpet; 1 small can reduced sugar and salt baked beans; Fresh herbs, such as parsley, chopped (optional)

Easy
November 2002

Easy
November 2002

Serves 1
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

Nutrition: per serving

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

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Ingredients

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

Method

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.
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.