Devilled crumpets and eggs

Crumpets crisped in curry butter then topped with a poached egg is a winning combination. Adam’s mum made it for Lyra when she stayed a few days with her. After Lyra reported how delicious it was, we started making it as well.

Devilled crumpets with poached eggs

• 20g butter
• ½ tsp curry powder
• 2 crumpets
• 2 eggs, poached
• salt and pepper

1. Melt the butter in a non-stick frying pan over a medium flame.
2. When it bubbles, reduce the heat, stir in the curry powder and cook briefly.
3. Add the crumpets, turning them over and pressing them into the butter.
4. Increase the heat to medium and fry for 5 minutes, turning occasionally until the crumpets are crisp on both sides.
5. While the crumpets are cooking, prepare the eggs.
6. Serve the eggs on top of the crumpets, seasoned with salt and pepper.

Tags: British food, brunch, vegetarian