• 8 rashers of smoked back bacon
  • 4 crumpets
  • 2 tbsp caramelised onion chutney
  • 8 cherry tomatoes, halved
  • 100 g mild British cheddar cheese, grated
  • 1 tbsp white wine vinegar
  • 4 medium British free-range eggs
  • 1 tbsp chopped flat leaf parsley, to garnish


  1. 1

    Preheat the grill to medium-high. Grill the bacon rashers for 4-5 minutes on each side, until crisp. Keep warm.

  2. 2

    Toast the crumpets, then top each with ½ tablespoon of the chutney, 4 cherry tomato halves and a quarter of the grated cheddar. Place beneath the grill and toast for 3-4 minutes, until the cheese is bubbling and golden.

  3. 3

    Meanwhile, bring a small pan of water to the boil. Add the white wine vinegar then crack in the eggs. Simmer for 1½ minutes (for a soft yolk) then remove with a slotted spoon.

  4. 4

    To serve, top each cheesy crumpet with 2 rashers of crispy bacon, a poached egg and a sprinkling of parsley.

Nutritional Details

Each serving provides
  • Energy 1750kj 418kcal 21%
  • Fat 23.0g 33%
  • Saturates 10.2g 51%
  • Sugars 5.6g 6%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

24.6g carbohydrate 1.8g fibre 27.3g protein

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