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Egg and bean crumpet
- Published: 12 Nov 02
- Updated: 18 Mar 24
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.
![Egg and bean crumpet](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/11/crupet-768x960.jpg)
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Serves 1
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Hands-on time 5 min, cooking time 5 min
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.
- Recipe from November 2002 Issue
Nutrition
- Calories
- 329kcal
- Fat
- 6.7g (1.7g saturates)
- Protein
- 20g
- Carbohydrates
- 42g (7.6g sugars)
- Fibre
- 11g
- Salt
- 2g
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