Crumpets with scrambled eggs
- Serves: 2
- Prep: 5 mins
- Cook: 5 mins
These scrambled egg crumpets get a kick with the addition of harissa.
- 30g unsalted butter
- 4 large British Lion eggs
- 1 tbsp harissa paste
- 2 crumpets or English muffins, sliced in half
- 50g baby spinach
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.
You can swap the spinach for smoked salmon or roasted ham if preferred.
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