Crumpets with Cheesy Mushroom Bacon

The perfect start to a lazy weekend morning.

And cholesterol is "vital for the normal functioning of the body" (NHS website).*

* I am not a doctor.

Preparation: 5 minutes Serves: 4 crumpets
Cooking: 5 minutes Cold-buttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Portobello mushrooms (peeled, trimmed and finely chopped) 2 2
Butter 10 g 0.4 oz
Salt and pepper Plenty Plenty
Crispy free-range streaky bacon 8 rashers 8 rashers
Camembert (rind removed) 125 g 4.4 oz
Cornichons 8 8

    The toppings

    1. Gently fry the mushrooms in the butter, with plenty of salt and pepper, for about 5 minutes.
    2. Simultaneously, grill the streaky bacon to crispy perfection.

    The crumpets

    1. Melt the cheese on the cold-buttered crumpets under a gentle grill, add the bacon and cornichons. We think the cornichons add a pleasant piquancy (pretentious, moi?!) to proceedings, but obviously leave them out if you disagree.


Don't forget to use bacon from happy pigs or karma might come to bite you on the arse.