Spicy Poached Egg Crumpets

Directions

1. Break eggs into individual cups or ramekins

2. Bring a pan of water to the boil. Once boiling, turn down heat to lowest setting.

3. Grill or toast your crumpets until crispy.

4. With a large spoon, swirl the water until a little "vortex" appears in the centre.

5. Quickly pop the eggs, one by one, into the "vortex" centre whilst its still swirling.

6. 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.

7. Spread 1 tsp of the nduja paste over the cooked crumpets.

8. 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.

9. Sprinkle over the Furikake seasoning.