1 x 220 g jar of pickled jalapeños
1 bunch of fresh mint, (30g)
¼ of fresh red chili, optional
2 large free-range eggs
¼ of an avocado
50 g ripe cherry tomatoes
extra virgin olive oil
2 slices of higher-welfare smoked streaky bacon
10 g Parmesan cheese
Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar.
Finely chop the chili (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper, and whisk together with a fork.
Soak the crumpet in the chili and egg mixture for a couple of minutes, pressing it down and turning halfway.
Meanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil, and season to perfection. Add the reserved mint leaves and gently mix.
Place the bacon in a dry non-stick frying pan on medium-high heat and leave to crisp up a little, turning every so often.
Push the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
Carefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turns it back over into the pan, leaving you with a crispy crown on the top.
Crack in the remaining egg alongside and cook to your liking.
Transfer the crowned crumpet to a plate, top with the salsa, and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.