A very British spin on French toast, these soaked crumpets are the perfect breakfast for a Sunday morning – just add a cuppa, the weekend papers and your choice of fresh fruit.
Egg, whole, raw
3 large, raw
¼ teaspoon(s), level
Low Fat Spread
2 teaspoon(s), level
8 teaspoon(s), level
Fat Free Natural Yogurt
- Whisk the eggs with the milk and cinnamon in a shallow bowl. Add the crumpets, one at a time, turning a few times to soak up the egg.
- Melt half the spread in a nonstick frying pan set over a medium heat. Add four of the soaked crumpets and fry for 2-3 minutes on each side until crisp and golden. Remove from the pan and set aside. Repeat with the remaining spread and crumpets.
- Put two crumpets on each plate, drizzle over the agave syrup and serve topped with the yogurt and fruit.
We’ve used pomegranate, clementines and berries, but you can use any fruit you have to hand.