Name: Eggie crumpets with berries and mascarpone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 large eggs; 1/2 teaspoon cinnamon; 2 -3 tsp fresh cream; 1 teaspoon caster sugar; butter for frying; 6 plain crumpets; 100 gram mascarpone; 1 tablespoon brown sugar; 1/4 cup honey, warmed slightly; 1 cup frozen berries, defrosted and warmed through, reserve the juice

Eggie crumpets with berries and mascarpone

This take on French toast is better than the original in my books, says Nici Wickes. It's easy to whip up and always a favourite with kids - especially when served with mascarpone and berries

Serves 6

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

This recipe first appeared in New Zealand Woman’s Weekly.

Follow New Zealand Woman’s Weekly on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

2 large eggs

1/2 teaspoon cinnamon

2 -3 tsp fresh cream

1 teaspoon caster sugar

butter for frying

6 plain crumpets

100 gram mascarpone

1 tablespoon brown sugar

1/4 cup honey, warmed slightly

1 cup frozen berries, defrosted and warmed through, reserve the juice

Method

1.Whisk together the eggs, cinnamon, cream and sugar.

2.Heat 1 tsp butter in one or two frying pans until foamy and bubbling. Dunk each crumpet in the egg mixture to coat well. Fry with the non-holey side down first until golden, then turn and cook the other side – about 2 minutes. Keep warm as you cook the remaining crumpets.

3.Mix the mascarpone with the brown sugar.

4.To serve, smear a tablespoon of honey on each of six plates and place a crumpet in the centre. Top with a spoonful of mascarpone and the warmed fruit. Drizzle with the reserved berry juice and serve.