Your new favourite breakfast – sweet, spicy and beyond tasty!

PREP TIME 20 minutes | TOTAL TIME 30 minutes + standing |SERVES 4 

Make dough an hour before you plan to make breakfast or the night before and put it in the fridge overnight.


  • 1 cup flour
  • 1 tsp fine salt
  • ½  cup rolled oats
  • 1 ½ tsp dried yeast
  • ½ tsp chili flakes
  • ½  tsp baking soda
  • 1 ½ cups milk, lukewarm
  • Oil cooking spray
  • 8  slices streaky bacon
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1 cup greek yoghurt
  • 2 tbsp wholegrain mustard
  • 1 tbsp chopped chives
  • 8 eggs, boiled
  • 2 tbsp olive oil
  • 1 large avocado, sliced


PLACE flour, salt, oats, yeast, chili flakes, baking soda and milk in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen.

COMBINE yoghurt, mustard and chives in a small bowl; season. Refrigerate until required.

PREHEAT oven to 200°C. Meanwhile, cook the bacon .

LINE an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10- 20 minutes or until crisp and caramelised.

HEAT the oil in a large non-stick frying pan over low heat. Spray the inside of four 7.5cm round, 2.5cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan.

GENTLY spoon a heaped ¼ cup crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and ring, and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan, carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total.

SERVE crumpets straight away with bacon, avocado, halved eggs and mustard yoghurt

Written for Food&Home

Featured image: Aremedia