Cherry Tomato Crumpets

These cherry tomato crumpets are a quick, savoury twist on a breakfast classic. Soft, pan-cooked crumpets are topped with herb cream cheese and finished with crispy bacon bits. They are ideal for brunch, lunchboxes, or an easy snack.

At a glance

• Best for: Breakfast, brunch, snacks
• Skill level: Easy
• Cooking method: Pan-fried on the stovetop

Ingredients

• 115 g self-raising flour
• A pinch of bicarbonate of soda
• 1 egg
• 125 ml milk
• 4 to 5 stalks spring onions, chopped
• 12 cherry tomatoes, halved
• 125 g cream cheese
• 2 tbsp fresh mint or basil, chopped
• ½ packet bacon, grilled and chopped
• Olive oil
• Salt and pepper

Method

1.Make the batter: Add the flour, bicarbonate of soda, egg, milk and spring onions to a bowl. Season with salt and pepper, then whisk until smooth.

2. Heat the pan: Warm about 1 tablespoon of olive oil in a frying pan, then wipe the pan with a paper towel so a thin layer of oil remains.

3. Cook the crumpets: Drop spoonfuls of mixture into the pan. Press two tomato halves into each crumpet, cut side up. When bubbles begin to appear, flip and brown the other side.

4. Mix the topping: Stir together the cream cheese and chopped mint or basil. Spoon onto the warm crumpets.

5. Finish and serve: Serve with crispy bacon bits sprinkled over the top.

Tips for better results

• Keep the heat moderate: If the pan is too hot, the outside browns before the centre cooks.
• Even-sized crumpets: Use a tablespoon measure or small ladle for consistent portions.
• Tomato placement: Press the cherry tomato halves in gently so they stay put when flipping.

Variations

• Vegetarian option: Leave out the bacon and finish with extra herbs.
• Extra savoury: Add a pinch of black pepper to the cream cheese topping.
• Herb swap: Use mint or basil as written, whichever you have available.

Serving idea

Serve these cherry tomato crumpets as part of a brunch board with fresh fruit, yoghurt, or a simple salad.