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Crack your eggs into a bowl and give them a little whisk with a small pinch of sea salt and black pepper and most of the chopped chilli.
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 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, or 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 any extra chopped chilli, if you’re a chilli freak like me. Perfect – heaven on a plate.