Outdoor Boys Series: Crumpets Recipe
- Daniel
- Sep 19
- 2 min read
Updated: Sep 20
Crumpets have always been one of those comforting treats I admired from afar, soft, spongy, and bubbling on top, perfect with butter or jam.
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But when I stumbled on a video from Outdoor Boys showing crumpets paired with bacon, roasted tomatoes, and eggs, it unlocked a whole new way to enjoy them. It did spark the idea of turning them into something savory and filling.
Crumpets date all the way back to 17th-century Britain. Originally made with just flour and water on a griddle, they evolved into the yeasted, bubbly little rounds we know today, often compared to a cross between pancakes and English muffins.
What makes them special is their texture: crisp on the bottom, spongey and airy on top, soaking up everything you throw at them.
If you’ve never made crumpets from scratch, don’t worry, it’s easier than it looks. And this breakfast twist is worth every step.
You get the chewy crumpet base, savory crispy bacon, sweet blistered tomatoes, and Gordon Ramsay–style fried eggs with chili and umami heat. Perfect for a brunch party or a solo indulgent morning.
Ingredients:
(Serve 4)
Crumpets:
Unbleached All Purpose Flour, 250g
Sea Salt, Pinch
Active Instant Dry Yeast, 3g
Whole Milk, 250g
Pure Honey, 20g
Water Lukewarm, 125g
Malt / Apple Cider Vinegar, 10g
Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing
To Serve:
Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing
Bacon, A Handful
Cherry Tomatoes, A Handful
Sea Salt, Pinch
Black Pepper Pinch
Eggs, 4
Chili Flakes, Pinch
Sriracha, For Drizzling
Worcestershire Sauce, For Drizzling
Maple Syrup, For Drizzling (Optional)
Equipment:
Baking Sheet
Oven
Non-Stick Pan
Cast Iron Skillet / Pan
Pastry Rings (Optional)
Directions:
Make the Crumpet Batter
In a bowl, mix flour and salt.
Add yeast, milk, and honey. Stir until mostly smooth.
Cover and rest for 30 minutes.
Add warm water and a splash of vinegar. Stir again until smooth and pourable.
Cover again and let it rest another 30 minutes until bubbly.
Cook the Crumpets
Lightly grease pastry rings and a non-stick pan with oil.
Heat pan on medium-low. Place rings in the pan and spoon in batter (about ¾ full).
Cook until bubbles form and the tops are set, don’t flip.
Gently release from rings and set aside. Repeat with remaining batter.
Roast Bacon & Tomatoes
Place bacon strips on a baking tray.
Scatter cherry tomatoes beside them, season with salt and pepper.
Roast in a preheated oven until bacon is crisp and tomatoes blistered. Toss tomatoes halfway.
Fry the Eggs
Heat a bit of oil in a pan.
Crack in the eggs, sprinkle salt, pepper, and chili flakes.
Drizzle sriracha and Worcestershire on top. Cook until whites are set but yolk is still runny.
Assemble & Serve
Stack the crumpets.
Serve with roasted tomatoes, bacon and fried eggs
Drizzle with maple syrup if you like.
Serve hot.
Luke is a genius...
Crispy at the bottom, spongy in the middle...
