Name: Crumpets with scrambled eggs
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 30g unsalted butter; 4 large British Lion eggs; 1 tbsp harissa paste; 2 crumpets or English muffins, sliced in half; 50g baby spinach

Serves: 2
Prep: 5 mins
Cook: 5 mins

These scrambled egg crumpets get a kick with the addition of harissa.

Ingredients

30g unsalted butter
4 large British Lion eggs
1 tbsp harissa paste
2 crumpets or English muffins, sliced in half
50g baby spinach

Method

1. Heat a large frying pan over medium-low heat and melt 20g of the butter. Beat the eggs together in a bowl. Add the eggs to the pan and cook gently until just set, but still creamy, stirring regularly. Stir through the harissa at the end.

2. Meanwhile, toast the crumpets. Spread the remaining butter over the crumpets and top with the spinach. Pile the eggs onto the crumpets and serve immediately.