Scrambled Eggs and Cheesy Crumpets

Lightly toast your crumpets in the toaster (or preheat your grill and toast them in there if you'd rather). Then spread with butter (if you have some). Top with the grated cheese. Set aside.

Heat a drizzle of oil or some butter in a large frying pan on medium high heat. Once hot, add the mushrooms and shallot. Season with salt and pepper and fry until the mushrooms are browned and the shallot soft, 5-7 mins. Stir in the garlic and cook for 1 minute. Add the kale a handful at a time. Cook with the mushrooms until softened, 4-5 mins, stir occasionally. Tip: Add a splash of water to help the kale cook.

Reduce the heat, stir the creme fraiche and mushroom sauce paste into the veg until well combined. Bring to a simmer, then remove from the heat. Preheat your grill to high and pop the crumpets underneath to grill until the cheese is golden and bubbly, 4-6 mins. Then remove from the grill.

Heat a knob of butter in a saucepan on medium high heat (use some oil if you don't have any butter). Give the egg carton a good shake. Once the butter has melted, pour in the eggs. Let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Keep cooking and stirring until the eggs are cooked to your liking.