Bacon crumpets

French toast-style bacon crumpets recipe. Not good on the waist but nice a a treat

200 g smoked bacon lardons (or thick-cut bacon, chopped)
6 eggs
70 g Parmesan, grated (plus extra to serve)
8 crumpets
black pepper

Add the bacon lardons to a frying pan (or cast iron skillet) and cook them over medium heat until golden and crispy.
In the meantime, whisk the eggs in a bowl to combine. Add grated Parmesan and season generously with black pepper. It should be very peppery so go wild with the grinding. Whisk everything together and set aside.
Once the bacon is crispy, remove it from the heat. Keep the pan with the bacon fat.
Pour the bacon bits into the egg mixture and mix.
Dunk each crumpet into the egg mixture for at least 30 seconds so it can absorb the eggy mixture.
Place your crumpets, hole-side down, in the bacon fat pan, pouring over any excess bacony bits. Give it a good press with a spatula.
Fry for 3–4 minutes on each side over a medium heat until golden, and then remove from the heat. Serve with an extra grating of Parmesan and enjoy.

Sounds delicious. Did you try them?

Not yet I keep forgetting to buy crumpets