Crumpets are great with eggs, scrambled, fried or poached. I've used my home-smoked salmon here and sliced it thicker than normal; why are we obsessed with slicing smoked salmon so thin that you can see through it?
4 good-quality crumpets
A couple of good knobs of butter
8 eggs, lightly beaten
Salt and freshly ground black pepper
1-2tbsp double cream
8-12 slices of smoked salmon
Toast the crumpets and keep warm. Melt the butter in a thick-bottomed saucepan, then add the eggs and double cream, season and cook on a low heat until lightly cooked. Arrange the salmon on serving plates with the crumpets and spoon the eggs on to the crumpets.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies