Last weekend we had Katy and her boyfriend come to stay with us and so we decided to cook up this little storm for breakfast! A friend of mine kindly gifted me a Let’s Do Brunch recipe book for Christmas and it’s been a godsend when trying to think of new dishes to make at the weekend. The book is by Good Housekeeping and the recipe is available online here.
I’m not the biggest crumpet fan but I have to say that they Welsh Rarebit ones were incredibly tasty! The way that the tomato and cheese mixture melts into the crispy crumpets is delicious. We served ours with a side salad giving the dish a refreshing crunch, but you could just as easily have them by themselves.
I think my opinion on crumpets may have been changed and I’m looking forward to try another interesting topping next time. I know Chloe has done a whole post on crumpet toppings which I may have to steal!
Ingredients: (serves 4)
- 400g tin chopped tomatoes
- ½ tbsp tomato purée
- ½ medium brown onion, finely chopped
- 175g mature cheddar cheese, grated
- ½ tsp English mustard
- 50ml ale
- Worcestershire sauce
- 1 large egg yolk
- 1½ tbsp finely chopped fresh parsley
- 8 crumpets
- Put the tinned tomatoes, tomato purée and onion into a small pan. Bring to the boil and then turn the heat down and simmer for 10min.
- Meanwhile, mix together the cheese, mustard, ale, Worcestershire sauce, egg yolk, and parsley. Add salt and black pepper to season.
- Preheat your grill to a medium heat and arrange your crumpets on a baking sheet. Toast until golden.
- Divide and spread the tomato sauce equally over the toasted crumpets, then top each with an equal amount of the cheese mixture. Grill for 3-5min until bubbling and golden.
- Serve with a crisp green salad.
Are you a fan of crumpets? What is your go-to crumpet topping?