Usually, I gravitate to porridge or pancakes for breakfast, but every now and then I wake up fancying something a little more savoury. Eggy crumpets with halloumi fits the bill just nicely, providing a salty, buttery, yolky dish that satisfies all my savorous cravings. Also, for those that have indulged in one too many tipples, I thought I’d mention that when it comes to hangovers, this recipe is a godsend. Uni day version of me would have lived for this breakfast after a big night out on the town – oh how times have changed! These days my drink of choice is a nice warm cup of decaff coffee – the perfect accompaniment to such a meal.

Enjoy xx

Low Salicylate Halloumi and Egg Crumpets

Adapted from Jamie Oliver

Serves 2

Equipment

• Mixing bowl
• Frypan
• Cutting board and knife

Ingredients

4 large eggs

4 crumpets

Butter

20 grams halloumi cheese

Half a pack of frozen spinach

Salt

2 Tbsp chives (finely chopped)

Method

1.) Whisk 2 eggs in a medium-sized bowl.

2.) Place a knob of butter in frypan and heat.

3.) Dip each crumpet into the mixture, coating on both sides then place into the hot pan. Cook crumpets on medium heat until golden on each side. When ready, remove crumpets from pan and place on a plate.

4.) Slice halloumi into 1cm thick pieces. Add another dollop of butter to hot frypan, wait for it to melt, then add halloumi and cook on medium-high heat for around 2 minutes on each side until outside is golden and inside is soft. When ready, remove halloumi from pan and place onto a plate.

5.) Place frozen spinach in frypan and sauté for 2 minutes. Season with salt then continue to cook until spinach has wilted and is cooked through. When ready, remove from frypan and place onto a plate.

6.) Place a final knob of butter in frypan and swirl around to coat pan. Crack remaining eggs into pan and cook the eggs to your liking.

7.) When eggs have cooked, place crumpets onto serving plates. Top each with an egg and place halloumi and spinach on the side. Garnish with a sprinkle of chives.