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Mushroom and spinach eggy crumpets with feta and thyme recipe

Mushroom and spinach eggy crumpets with feta and thyme recipe

2 ratings

Jamie says: "I’ve combined two favourites of mine, eggy bread and the humble crumpet, in this easy veggie brunch that’s perfect for the kids to rustle up." See method

  • Serves 2
  • 19 mins to prepare and 11 mins to cook
  • 287 calories / serving
  • Healthy
  • Vegetarian


  • 3 free-range eggs
  • 1 tsp chilli sauce, plus extra for drizzling
  • 2 crumpets
  • 4 chestnut mushrooms (80g)
  • 2 thyme sprigs
  • 80g baby spinach
  • olive oil
  • 30g feta

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    5g 26%
  • Sugars

    2g 3%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 17.8g Protein 16.3g Fibre 1.5g


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  1. Crack one of the eggs into a shallow bowl and whisk with a dash of chilli sauce. Soak the crumpets in the egg mixture for a couple of mins, pressing them down and turning halfway.

  2. Slice the mushrooms, chucking them into a large, dry frying pan over a medium-high heat as you go. Dry-fry for 5 mins until golden brown, stirring occasionally. Pick in the thyme leaves and stir in the spinach. Cook for 2 mins until wilted, then season to perfection.

  3. Push the mushrooms and spinach to one side and drizzle in 1 tsp olive oil. Add the crumpets and cook for 2 mins each side until golden. Divide the crumpets between your plates and top with the mushroom and spinach mixture. Return the pan to the heat, crack in the remaining eggs and fry until the tops of the whites are set but the yolks are still runny (or to your liking)

  4. Crumble the feta over the crumpets and top with the fried eggs. Add a drizzle of chilli sauce and serve.

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