Buzz
Eggs and toast are a staple breakfast for me, often accompanied by various additions, but the protein-carb combination always steals the show. Lately, I've been switching up the toast, using crumpets instead, which are often seen as a sweet treat with butter and jam. However, they're even more delicious when smothered with gooey eggs and creamy avocado. Let’s dive into making these savory crumpets.
What exactly is a crumpet?
While most Americans know the English muffin thanks to Thomas' brand, it shares a special relationship with crumpets, an underappreciated counterpart. These round, puffy creations resemble muffins at first glance, but they differ significantly. The crumpet has a top full of tiny holes, while the bottom is flat and sealed, unlike the muffin which hides its air pockets inside. A crumpet has a soft, spongy texture that’s flexible and springy, unlike the tough, crispy crust of a toasted English muffin, which could double as a hockey puck in a pinch.
The crumpet has a distinct yeastier flavor compared to the English muffin, which I personally prefer. It reminds me of sourdough, though without the sourness. This yeastiness complements its spongy texture, making it ideal for savory toppings, and its many holes perfectly hold rich, salted butter or runny egg yolk. Even when toasted the following day, the crumpet crisps lightly on the outside while staying soft on the inside, so you won’t encounter those sharp crannies poking the roof of your mouth. Each bite is effortlessly smooth, giving you a more refined breakfast experience, rather than feeling like a hyena tearing into its food.
You can easily find crumpets pre-packaged in the refrigerated bread section of many grocery stores, but they won’t have the herby freshness of homemade ones. The recipe below is simple, and though it’s partially leavened with yeast, you only need to let the dough rest for about 20-30 minutes—not the typical two-hour wait. Baking powder helps the batter rise quickly, creating the signature holes, while the yeast adds a warm, malty flavor.
How to prepare crumpets
1. Prepare the batter
Combine all the ingredients in a mixing bowl and whisk them together for about two minutes. The resulting batter will have the same consistency as pancake batter, but it’s even easier to make.
2. Allow the batter to rise and butter the rings
Cover the batter and let it rest in a warm spot. I usually place mine in the microwave with the light on to create a mini proofing box. While the batter proofs for 20 minutes, take this time to butter some metal rings. Don't have metal rings? No problem! You can easily use the band from mason jar lids as a substitute.
3. Cook the crumpets
Start by heating a skillet and adding a small amount of butter in the center. Over medium heat, position the buttered ring on the skillet, then pour about ¼ cup of batter into the ring. (If using a jar lid ring, ensure the lip side is facing down initially.) The batter will cook and create holes around the metal edges. Let the crumpet cook for about two minutes, or until some bubbles in the center pop and it begins to dry out. Remove the ring before flipping it (if using a jar lid, take it off after flipping). Flip the crumpet and cook for another minute.
This recipe is prepared with thyme, but feel free to swap it for any finely chopped herb of your choice, or skip it entirely for a classic plain crumpet. Crumpets can be stored in the fridge for up to five days, covered, before they start to dry out. If you have any leftovers, it's best to freeze them. You can take one out later and toast it for about five minutes. They can remain frozen for up to two months if wrapped well.
Herb Crumpet Recipe
Ingredients (makes six servings):
200 milliliters of lukewarm water (approximately 3 tablespoons mixed into ¾ cup)
1 teaspoon of dry yeast (I use SAF yeast)
1 cup of flour
¼ teaspoon of salt
¼ teaspoon of sugar
1 teaspoon of baking powder
1 tablespoon of fresh thyme leaves
In a medium-sized bowl, combine the water and yeast. Let the yeast activate for a minute or two, then stir it. Gradually add the flour, salt, sugar, and baking powder to the bowl in that order. Whisk the mixture for two or three minutes to help develop the gluten. Once done, add the thyme and gently stir to combine everything.
Cover the bowl and allow it to rest in a warm spot for 20 to 30 minutes. In the meantime, prepare the metal rings.
Generously butter two 3-inch metal rings. Don’t be afraid to use plenty of butter here – it’s better to be generous than skimpy.
Once the batter has formed numerous bubbles on top, heat a non-stick skillet over medium heat. Add a small amount of butter, about the size of a pea, to coat the bottom, and place a metal ring on the skillet. Pour approximately a ¼ cup of the thyme crumpet batter into the ring. It will begin to bubble and brown along the edges—you can remove the ring now. (If you're using a mason jar lid sleeve, remove the ring after flipping the crumpet.)
Once plenty of popped, dry bubbles have formed across the surface, and the center is beginning to dry out—around two minutes—flip the crumpet and cook it for another minute.
Serve fresh with a soft-boiled egg and avocado, or spread generously with salty butter. Leftover crumpets can be stored in the fridge, wrapped, for up to five days, or frozen for up to two months. To reheat, simply toast them for a few minutes.
