Wensleydale, Spring Onion & Herb Crumpet Bake

Ingredients

• crumpets8
• butter30 g
• spring onions, sliced4
• fresh parsley, chopped2 tbsp
• fresh chives, chopped2 tbsp
• Wensleydale cheese, crumbled180 g
• eggs4
• milk180 ml
• English mustard1 tsp
• black pepperto taste

Method

1. 1Butter a medium baking dish and arrange the crumpets in a snug single layer.
2. 2Scatter over the spring onions, parsley, chives, and most of the cheese.
3. 3Whisk the eggs, milk, mustard, and black pepper together, then pour evenly over the crumpets.
4. 4Press the crumpets down gently so they soak up some of the custard.
5. 5Top with the remaining cheese and bake at 190°C for 18–20 minutes until puffed and golden.
6. 6Rest for 5 minutes so the custard settles slightly.
7. 7Serve warm in squares with a little extra pepper on top.

Tips

• Day-old crumpets work especially well because they absorb the egg mixture without collapsing.
• Swap in a mild crumbly cheese if you want a softer finish.
• Add a few sliced cherry tomatoes for color and brightness.

Nutrition