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Posh eggy bread with cranberry glazed bacon

Posh eggy bread with cranberry glazed bacon


Treat everyone to brunch with these French-toast-style crumpets

  • Feeds 6 Feeds 6
  • Ready in 20 minutes

Each serving contains

  • Energy
    2014kj 479kcal
  • Fat
    Med 23%
  • Saturates
    Med 29%
  • Sugar
    Med 23%
  • Salt
    High 23%

% of adult’s reference intake | Carbohydrates per serving : 54g

Bring Co-op to your front door

Big Bag Option


  • 4 large Co-op British eggs
  • 4 tbsp Co-op semi-skimmed milk
  • Freshly ground black pepper
  • 12 Co-op Irresistible buttermilk crumpets
  • 6 tbsp Co-op cranberry sauce
  • 12 rashers Co-op dry-cured smoked bacon
  • 2 tbsp Co-op unsalted butter
  • Drizzle of maple syrup


  1. Preheat your grill to high
  2. Whisk together the eggs, milk and pepper. Pour the mixture into a small baking tray, add the crumpets, turning to coat both sides, and leave for 2 mins to let them soak up the mixture
  3. Heat the cranberry sauce with 2 tbsp water in a small saucepan over a low-medium heat, stirring with a wooden spoon until combined into a glaze, then set aside
  4. Meanwhile, grill the bacon for 2 mins on each side, until it starts to crisp
  5. Brush the bacon with cranberry glaze on both sides and return to the grill for 3 mins. Remove and cover to keep warm
  6. Meanwhile, melt the butter in a frying pan, add the crumpets, and fry for 3-4 mins on each side until golden
  7. Serve the crumpets with the bacon on top and drizzle with maple syrup

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