These need to come with a warning sign, because these little eggy morsels are so utterly moreish you won’t know when to stop!
  • Serves:


  1. Crack the eggs into a bowl, season with sea salt and black pepper, them whisk together until combined.
  2. If using, at this point deseed and very finely chop the red chilli, then add to the egg mixture.
  3. Place the crumpets into the mixture, submerge and turn them a few times to really soak up the egg.
  4. Arrange the tomatoes cut side up on a baking tray and grill for a few minutes, then cover the tray with foil to keep the tomatoes warm.
  5. Drizzle some oil into a large frying pan over a medium heat and add the crumpets. Fry for a few minutes on each side until golden.
  6. Once the crumpets are cooked, sprinkle with the cheese and pop under a hot grill for 1-2 mins until the cheese is bubbling and starting to brown.
  7. Serve the crumpets with the roasted cherry tomatoes and a good crack of black pepper and Cornish Sea Salt.