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Dippy Eggs With Anchovy Butter Crumpets Recipe

Picture this. Rich, deliciously salty melted anchovy butter spread across Warburtons’ legendary crumpets, dipped in deep-golden, oozy soft-boiled eggs. Now imagine yourself tucking into this oh-so-tasty dish at breakfast. Are you smiling yet? We thought so. Follow the recipe below.

  • Preparation time:
    10
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:
    2

What you'll need

  • Small handful of freshly chopped chives
  • Salt and pepper, for seasoning
  • 2 free-range golden-yolk eggs
  • 50g unsalted butter, at room temperature
  • 4 Warburtons crumpets, toasted
  • 2 anchovies

How to make

  1. Make the anchovy butter by putting the anchovies in a small bowl. Using the back of a spoon, break the anchovies down into small pieces before adding the butter and mixing well. Set aside.
  2. Meanwhile, put a small saucepan of water over the stove. When the water is boiling, gently lower your eggs into the pan and set a timer for 5 minutes 30 seconds.
  3. While the eggs boil, toast your crumpets. Remove the crumpets from the toaster, place them on two plates and spread over the anchovy butter. Finish by sprinkling them with the chopped chives. Cut into soldiers.
  4. Once your eggs have been boiling for 5 minutes and 30 seconds, use a slotted spoon to take them out of the pan and run them under cold water for 30 seconds to 1 minute each.
  5. Place the eggs into egg cups, slice the tops open and season with a little salt and pepper.
  6. Dip your anchovy butter crumpets into the golden yolks and enjoy!

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