The Journal | Only Fortnum's


Toasted Crumpets,

with Marmite & Poached Burford Browns

Written by Tom Parker Bowles, our cookbook reveals over 300 years of Fortnum’s secrets, from Scotch Eggs to Earlgazey Pond Pudding. Try this fabulously simple breakfast, it’s sure to whet your appetite for grander culinary delights.

Serves 2

50ml white wine vinegar; 4 crumpets; 4 Burford Brown eggs, at room temperature; Unsalted butter; Marmite; Ground black pepper

Bring a saucepan of water to a simmer and add vinegar. Place the crumpets in a toaster. Swirl the water around to create a whirlpool and then gently drop in the eggs.

Turn the heat back up and, when it starts bubbling again, turn it back down to a low simmer. Poach the eggs for 3-4 minutes - when they are done, they will rise to the surface. Remove from the pan and put them on kitchen paper to soak up excess water.

Spread the crumpets generously with butter, then spread with Marmite. Top with a poached egg and sprinkle with ground black pepper. And then, enjoy.