2 large free-range eggs
80 g ripe mixed-color cherry tomatoes
1 teaspoon hot chili sauce
½ a lime
2 sprigs of coriander
¼ of a small ripe avocado
8 g halloumi cheese
Beat one egg in a shallow bowl, then adds the crumpets to soak on both sides. To make the salsa, quarter the tomatoes, then mix in a small bowl with the chili sauce and a squeeze of lime juice. Season to perfection, then pick over the coriander leaves. Peel, chop, and add the avocado, ready to toss just before serving.
Put a non-stick frying pan on medium heat with 1 teaspoon of olive oil. Crack in the remaining egg, then add the crumpets alongside and cover. Flip the crumpets when golden, and cook the egg to your liking. Move it all to your plate, then quickly coarsely grate the halloumi into the pan. Toss the salsa and spoon over the crumpets. Once the halloumi is golden, use a fish slice to nudge it to lose and flip it proudly over your plate, golden side up. Finish with extra chili sauce, if you like.