This isn’t just brunch — it’s brunch with backbone. We take the humble crumpet and upgrade it from tea-time snack to burger royalty, stacking up juicy sausage patties, gooey cheese, smoky bacon, and a fried egg that drips like it’s been paid to. The crumpet holds it all together like a spongey, golden throne — soaking up the runny yolk, the butter, and the smug satisfaction of skipping the café queue.
- 4 giant crumpets
- 500 g pork mince
- 1 pack streaky bacon
- Salt and pepper
- American burger cheese
- 2 eggs
- Brown sauce or ketchup
- Butter
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Preheat the gas barbecue to 200°C and set up for direct cooking.
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Whilst the barbecue is heating prepare the patties. Finely chop the streaky bacon and mix in with the pork mince. Season with salt and pepper. Divide into 4 equal size balls and shape into large burgers, big enough for the giant crumpets (remember they will shrink once cooked and the fat has rendered).
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Place the patties over direct heat and grill until browned on each side and the internal temperature hits 72°c adding a slice of cheese at the final minute allowing it to melt.
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Toast the crumpets on the grill and fry the eggs in a pan or a side burner until the whites are cooked and the middle is runny.
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Remove everything from the grill and butter the crumpets.
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Build your stack: crumpet, pork and bacon cheese patty, egg, and plenty of your favourite sauce before adding the final crumpet as the bun lid.
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Enjoy!
