Crumpets With Harissa Scrambled Eggs

[Carl]

Crumpets With Harissa Scrambled Eggs.jpg (44.45 KiB) Viewed 315 times

Takes: 10 minutes
Serves: 2

No nutritional information available.

Ingredients

- 30g unsalted butter
- 4 eggs
- 1 tbsp harissa paste
- 2 crumpets or English muffins, sliced in half
- 50g baby spinach

Method

1. Heat a large frying pan over a medium-low heat and melt 20g of the butter. Beat the eggs together in a bowl. Add the eggs to the pan and cook gently, stirring regularly, until just set but still creamy. Stir through the harissa.

2. Meanwhile, toast the crumpets. Spread the remaining butter over the crumpets and top with the spinach. Pile the eggs on to the crumpets and serve immediately.