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Deseed and very finely chop the chilli, then add to a bowl with a pinch of sea salt and black pepper.
Crack in the eggs and whisk together.
Drizzle a splash of oil into a large non-stick frying pan over a medium heat, add the bacon and allow to crisp up on both sides.
Add the crumpets to the egg mixture, really pushing and turning them – they’ll soak it up like a sponge.
Push the bacon to one side and tilt the pan so the fat runs into the middle. Add the crumpets and fry for a few minutes on each side, or until golden.
Serve the eggy crumpets topped with the crispy bacon, and 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.