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French toast with bacon + maple

Simon Boyle

Use good-quality British ingredients for this American-inspired dish and you're in for a real treat at breakfast-time.


Stuff you’ll need

30 rashers higher-welfare smoked bacon
20 English crumpets
10 large free-range eggs
Olive oil
Freshly ground black pepper
Sea salt
15ml maple syrup, to serve 

Serves: 10
Prep time: 10 mins
Cook time: 10 mins

Get Stuck In

1. Crack your eggs into a bowl and give them a little whisk with a small pinch of salt and pepper and most of the chopped chilli. Then heat a large, non-stick frying pan over a medium heat and fry the bacon in a tiny amount of olive oil. Let it crisp up on both sides. 

2. Meanwhile, get your crumpets and really push them into the egg mixture. Turn them a few times – they’ll soak it up like a sponge. Push the golden bacon to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side. 

3. Serve the eggy crumpets topped with the crispy bacon and serve maple syrup on the side.