Eggs Benedict on Crumpets

Pop the asparagus onto another baking tray. Drizzle with oil, season with salt and pepper, scatter over the chilli flakes and toss to coat. Spread them out in a single layer. Roast on the middle shelf of your oven until tender, 10-12 mins.

If you would like poached eggs, skip to the next step. Otherwise, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, crack in each egg (2 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.

If you'd rather poach your eggs, bring a large saucepan of water to the boil. Once your water is boiling, add the cider vinegar. Crack each egg into a small glass or ramekin. Using a large spoon, swirl the water to create a whirlpool in the pan. Carefully drop the eggs one by one into the centre of the whirlpool and turn the heat down to a simmer. Poach until the white is completely cooked and firm, 2-3 minutes. TIP: This will give you a runny yolk, if you want your egg a bit less runny, cook for another 1 min. When ready, use a slotted spoon to carefully remove each egg and place on a paper towel covered plate to drain.

While the eggs cook, pour the hollandaise into a small saucepan and gently warm through on medium heat. Pop the crumpets in your toaster and cook to your liking.