4 Crumpets (or sourdough bread slices if you prefer)
Directions
Break eggs into individual cups or ramekins
Bring a pan of water to the boil. Once boiling, turn down heat to lowest setting.
Grill or toast your crumpets until crispy.
With a large spoon, swirl the water until a little "vortex" appears in the centre.
Quickly pop the eggs, one by one, into the "vortex" centre whilst its still swirling.
Immediately cover the pan and leave for 3 and a half minutes for a soft runny egg, or up to 5 minutes if you don’t want them runny.
Spread 1 tsp of the nduja paste over the cooked crumpets.
With a draining spoon carefully scoop out the eggs from the water (a bit of kitchen paper underneath the spoon helps them dry out) and carefully place on top of the crumpets.
