Eggy mayo crumpets
Top soft, toasted crumpets with a dollop of creamy, homemade egg mayo and a sprinkle of fresh herbs. Simple to make and ridiculously satisfying, it’s the ultimate lazy-day comfort food.
Prep: 5 mins | Cook: 10 mins
Serves 4 people
Ingredients
- 4 crumpets
- 8 medium FREE eggs
- Cress, chives or spring onions for garnish
- FOR THE MAYONNAISE
- 3 medium FREE eggs yolks
- 55g cider vinegar
- 1 tsp salt
- 1 tbsp Dijon mustard
- 400ml vegetable oil
Method
- To make the mayo, which lasts about 3 weeks in the fridge, you need a hand blender and a tall jug or container. Pop all the ingredients in the container and finish with the oil. Pop the blender in the container so it touches the bottom and start whizzing. Keep whizzing until you have lovely thick mayo, around 2 minutes.
- Meanwhile, boil your eggs for 7 minutes, then pop them in cold water. Remove the shells and place the eggs in a bowl. Add six to seven large tablespoons of mayonnaise, mash the eggs with the back of a fork and season the mixture.
- Toast the crumpet to your liking, then spoon a generous dollop of egg mayo on top, sprinkle with chives and enjoy.
