Eggy Bread Crumpets with Mushrooms and Tomatoes

Make it

| Serves 2

1)   Put the crumpets into a large shallow bowl

2)   Crack one of the eggs into a jug and add the milk. Season with salt and pepper and whisk with a fork then pour over the crumpets

3)   Heat a little oil and 1 tsp butter in a frying pan and saute the mushrooms for a few minutes. Add the tomatoes and cook for another minute or so, then add the spinach and thyme leaves and stir through. Tip into a warm bowl and set aside to let the spinach wilt

4)   Heat the rest of the butter and a little more oil in the frying pan. Carefully lift the crumpets out of the egg and milk mixture and fry over medium high heat for a few minutes on each side, until golden

5)   At the same time, heat a little oil in a small frying pan and fry the two remaining eggs until cooked to your liking

6)   Put two crumpets onto each plate and divide the mushrooms and spinach between them. Top with a fried egg on each plate and add a good pinch of black pepper