OK, so it seems like I’m on a sweet breakfasts jag at the moment. I really can’t help myself. Rhubarb is awesome here at the moment, and with Rhubarb Compote, one must either go the holy way of the yoghurt, or the decadent way of the pan-fried carbohydrate. Obviously, the decision was taken out of my hands. I had a hungry man to feed. Plus I have been wanting to try french-toasting a crumpet for such a long time! When the stars align like that, there’s really no excuse for not reaching for your batter bowl. No excuse at all. 
Hey homies – I just wanted to talk to ya’ll now, on the level. Did you guys know that this here little ole’ Sugar Hit has a Facebook page? Because it totally does. I would not Catfish you on that. What with Feedburner disappearing on us all, ye olde Facebook is a great way to keep up to date with all the latest Sugar Hit happenings. You get to see what type of bread or pastry I have french-toasted this week. And, if I know you guys – and I think I do – you are not going to want to miss out on that. 
And speaking of feed readers, I am loving BlogLovin. I spent a very enjoyable Sunday morning, slumped on my couch, catching up on all the amazing blog content that is so freely available to us all. It’s a fine line for me! I find so much inspiration on line reading up on what I feel like is my online family’s latest. But at the same time, I have to make sure I plan my exit for before I turn to staring at the screen and yelling HOW ARE YOUR PHOTOS SO GOOD! IS NOT FAIR! But, then it swiftly turns back to inspiration! I swear! 
This plate is the perfect accompaniment to a lazy Sunday’s blog perusal, whether you are plagued with envy like me or not. The combination of the buttery, crispy edges of the crumpets, with the soft custardy centres is off the charts. The almost savoury crumpets are complimented beautifully by a huge dollop of tart, fragrant rhubarb compote, and a drizzle of honey. For some crunch, I sprinkled over nibbed pistachios, and because it’s breakfast time, and I couldn’t resist, a healthy spoonful of creamy Greek yoghurt. Drag a piece of eggy crumpet through your puddle of rhubarb, honey and yoghurt, and try not to get any drips on the keyboard on the way to your mouth! Good Luck. 
Eggy Crumpets with Rhubarb Compote
For the Compote:
3-4 stalks of rhubarb
1 orange
2 tbsp honey, plus more to taste
For the crumpets:
4 crumpets (you could make your own)
2 eggs
1 egg yolk
2 tbsp milk
Butter, for frying
To serve:
Nibbed pistachios
Yoghurt To make the compote trim and slice the rhubarb into 2 cm pieces. In a small saucepan, combine the rhubarb, with the zest and juice of the orange as well as the honey. Place the saucepan over a medium heat and bring to a simmer. Simmer the compote for around 5 minutes, or until the rhubarb loses it’s shape and breaks down. Taste and add more honey, if desired. I like this to stay quite sharp, but use your tastebuds!
To make the eggy crumpets, combine the eggs, yolk and milk in a shallow bowl. Place a crepe pan over a medium heat and add 1 tbsp of butter. Soak the crumpets in the egg mixture, making sure that they absorb as much of the mixture on both sides as possible. Fry the crumpets for about 2 minutes on each side or until golden brown and cooked through. Serve 2 per person with a dollop of rhubarb compote, some yoghurt, honey and pistachios. Then read a blog, and drool.
I looooove crumpets. Its hard to find fresh ones here in the US, but I have tried making them once before and, while I didn’t have a crumpet ring so they were about half the thickness of a normal crumpet, they were still quite tasty. I need to try this eggy version though! It sounds so rich and wonderful. And the topping sounds marvelous :)
The combo of the sharp rhubarb with the custardy crispy crumpets is pretty good. That’s a bummer that you can’t easily get crumpets though!
I’m crazy for crumpets! Gotta get on this asap.
Cuckoo for crumpets! Woopwoop.
I have never had a crumpet before but it sounds amazing paired with rhubarb.
I’m learning that they’re not as easy to come by over in the States! But if you can hunt them down, do give them a try, they are a treat, and great with the Rhubarb!
Oh my god eggy crumpets sound AMAZING and your compote looks delicious. I was considering some rhubarb at the markets last week but didn’t get it… i’ll go back this weekend for some so I can have Sunday brunch and envious bloglovin!
YES! Nothing like a bit of rhubarb as a side to your jealous scrolling, amirite?
This looks so yummy!!
Thanks Rosie. :)
Here in the US, one hears about crumpets, but I’ve honestly never thought about them or thought of what they might be. After reading your posting and drooling over your pictures, I feel very confident that I am going to LOVE crumpets. Especially with all that tasty compote on top.
God, I love your blog. And I am 100% confident that you will LOVE crumpets.
You have me craving rhubarb in a major way. I’m also inspired to make my own crumpets. This recipe looks delicious.
Awesome, go for it, Heather!
When it gets cold, I’m all for breakfast or brunch at home! This looks great! I’ve done this with bacon but I think hubby would like your sweet version :)
MMMM, yes please to BACON! That sounds perfect on a cooler morning.
Looks delicious! I love rhubarb compote, but never thought of trying it with crumpets. Great idea!
Thanks Sonja! It was a top combo, if I do say so myself. :)
I became addicted to crumpets when I lived in London. It’s true they’re harder to find in the US, but to my fellow Americans, Trader Joe’s carries them, so if you have one nearby you’re not far from a delicious breakfast. I love the thought of adding rhubarb compote, and of course everything is better when french-toasted!
PS Thanks for stopping by my blog, your comment had me laughing out loud!
Thanks Elizabeth! Your blog and books are awesome and really inspiring for me! I’m glad I could give you a laugh. And thanks for the tip about Trader Joe’s!
wow this looks amazing I miss crumpets hard to get in the states and love the combo with the rhubarb :)
Thanks Rebecca! You should try making them – it’s not as complicated as you might think.