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Jamie says: "I’ve combined two favourites of mine, eggy bread and the humble crumpet, in this easy
veggie brunch that’s perfect for the kids to rustle up." See method
of the reference intake
Crack one of the eggs into a shallow bowl and whisk with a dash of chilli sauce. Soak the crumpets in the egg mixture for a couple of mins, pressing them down and turning halfway.
Slice the mushrooms, chucking them into a large, dry frying pan over a medium-high heat as you go. Dry-fry for 5 mins until golden brown, stirring occasionally. Pick in the thyme leaves and stir in the spinach. Cook for 2 mins until wilted, then season to perfection.
Push the mushrooms and spinach to one side and drizzle in 1 tsp olive oil. Add the crumpets and cook for 2 mins each side until golden. Divide the crumpets between your plates and top with the mushroom and spinach mixture. Return the pan to the heat, crack in the remaining eggs and fry until the tops of the whites are set but the yolks are still runny (or to your liking)
Crumble the feta over the crumpets and top with the fried eggs. Add a drizzle of chilli sauce and serve.
See more Jamie Oliver recipes
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