My daughter made these for us for breakfast a few days ago.

A new spin on classic French toast with delicious cinnamon-spiced crumpets, fried until golden and topped with creamy yogurt, berry compote and a drizzle of maple syrup. This beautiful breakfast is ready in just 15 minutes – perfect for a speed breakfast in bed or an extra special weekend brunch

• Serves 2
• 15 mins to prepare
• 501 calories / serving

Recipe by Realfood

Ingredients​

• 2 eggs
• 50ml skimmed milk
• 1 tsp ground cinnamon
• 2 tbsp icing sugar
• 4 crumpets
• 150g frozen mixed berries
• 1 tbsp maple syrup, plus extra to serve (optional)
• 20g butter
• 100g low fat Greek-style yogurt

Method​

1. Whisk the eggs, milk, cinnamon and 2 tsp icing sugar in a wide, shallow bowl. Add the crumpets and soak for 2 mins each side.
2. Meanwhile, heat the berries, 1 tbsp icing sugar and 1 tbsp water in a small saucepan over a low heat for 5 mins or until warmed through and syrupy. Add the maple syrup.
3. Melt the butter in a nonstick frying pan over a medium heat. Fry the crumpets for 2-3 mins each side until golden brown and piping hot.
4. Divide the crumpets between 2 plates and dust with the remaining 1 tsp icing sugar. Top with the yogurt, spoon over the berry compote and finish by drizzling with extra maple syrup, if you like.

Freezing and defrosting
Freeze cooked crumpets only. Once completely cool, wrap well in a double layer of clingfilm and freeze for up to 1 month. Defrost fully before eating.