eggy breakfast crumpets

method

This cheeky little version of eggy bread is one of my favorite breakfasts – particularly if I've got a hangover! Brown sauce is great with the eggs but maple syrup is fantastic with the bacon, so take your pick. I got the idea of adding some chilli from a scrambled eggs dish I had in Italy – delicious.

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. Meanwhile, get your crumpets and really push them into the egg and chilli mixture. Turn them over 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.

Serve the eggy crumpets topped with the crispy bacon, with a dollop of brown sauce or a drizzle of maple syrup. To finish, you can sprinkle over the extra chopped chilli, if you're a chilli freak like me. Perfect – heaven on a plate.

serves: 2

ingredients

• 2 large organic eggs
• sea salt and freshly ground black pepper
• 1 fresh red chilli, deseeded and very finely chopped
• 6 slices of good-quality bacon
• olive oil
• 4 round crumpets
• brown sauce or maple syrup, to serve