Not only is our crumpets with smoked salmon and cottage cheese easy to make, but it also makes the perfect alternative to a lunch consisting of a sandwich or soup.
We have made our own crumpets from scratch but you could use shopbought for an even speedier option. Crumpets are a British breakfast classic but most people only enjoy them with a slather of butter. We like to treat crumpets as a base for toppings, just as you would a piece of toast. They are delicious with melted cheese, marmite or, for something sweet, peanut butter and jam.
You can use crumpets as a base for eggs benedict instead of English muffins. Classic eggs benedict toppings include ham, poached eggs and hollandaise sauce, or wilted spinach for a veggie option. Crumpets are delicious with a generous grating of mature cheddar and senior Food Writer Jessica Ransom likes to smear on some marmite before topping with cheese. If you have a sweet tooth you can top your crumpets with butter and jam, peanut butter and sliced banana, or a simple drizzle of maple syrup. We also like to serve crumpets with a spoonful of yogurt, fresh berries and a little honey. Essentially, anything you would put on toast, you can try on a crumpet.
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- 2tbsp cottage cheese with onion and chives
- 1 Haimisha pickled Cucumber, cut into slices
- 100g hot smoked salmon, broken into flakes
- chives or dill, to serve
- wedge of lemon, to serve (optional)
- For the crumpets (this will just make 5 crumpets):
- 120g plain flour
- 160ml milk
- 1tsp fast action yeast
- 1/2tsp baking powder
- You will need:
- Crumpet rings round metal biscuit cutters 9cm, greased