I have professed my love for crumpets many a time. My attempts to make them on my own have been OK - but nothing like the ones I can buy at my local grocer's bakery. (Seriously, if you live near a Stop & Shop - get the crumpets! They don't always have them, but when they do - snatch them up. You won't regret it!)
First, if you're not familiar with a crumpet, they're kind of like a cross between an English muffin and a pancake. They've got the wonderful nooks and cranny's of the English muffin, but they're a little sweeter and moister. They make a great base for all kinds of toppings - toast and top with butter, lightly fry and drizzle with honey, add peanut butter and jelly, etc. Today, it occured to me that they would make a great base for an egg sandwich. And so, the cheddar crumpet open-faced breakfast sandwhich was born:
Cheddar Crumpet Open-Faced Breakfast Sandwich
1 slice mild cheddar cheese
salt, pepper, tarragon (if desired)
Spray a small frying pan with oil. Heat pan over medium heat. Crack egg into pan and fry for about 2-3 minutes until whites are mostly cooked. Flip and cook another 30 seconds just to finish cooking the whites on the other side. Remove egg from pan.
Spray pan with oil again. Place crumpet face-side down in pan and fry for 1 minute. Flip, top with egg and cheese, cover with the lid of a small saucepan and cook 1-2 minutes until cheese is melted.
Sprinkle with salt, pepper and tarragon before diving in!
Happy Weekend every body!