Egg in a crêpe basket

Bacon & Egg Crepe 2.jpg

Ingredients: (per 1 serving)

  • 1 Mini Naked Crêpe

  • 1 tablespoon butter 

  • 1 piece of bacon or ham, chopped

  • 2 tablespoons of shredded cheddar cheese

  • 1 fresh egg

  • Sea salt & freshly ground pepper


  1. Heat the crêpe on both sides, leave in the pan and butter it generously.

  2. Crack the egg, taking care not to break the yolk, and place onto the crêpe, add chopped ham or bacon and season with salt and pepper.

  3. Cook gently until the egg white turns white. Add shredded cheese and then fold each edge of the crêpe towards the center, leaving the egg yolk exposed.

  4. Transfer to a plate. Enjoy!