Something for the weekend: eggy crumpets

Hot toasted crumpets had always had a place in my heart (along with the kids and Mr McDonald) but then along came this. It was different. Special. This was eggy crumpets. Things have changed. Try them and have your world rocked.
Eggy crumpets with cottage cheese and smoked salmon
Start to finish: 10 minutes
Serves: this makes 4 crumpets, so should feed 2 adults, or one adult and 2 kids
4 crumpets
1 egg
Knob of butter
250g cottage cheese
Zest of half a lemon
A sprinkling of thyme leaves
A glug of olive oil
Black pepper
100g Smoked salmon
First mix the cottage cheese with the lemon zest, thyme and olive oil. This livens things up no end. Then crack the egg into a flat bottomed dish, something which the crumpets can lay flat in. Give the egg a brief whisk with a fork to break the yolk up a bit, and place the crumpets in it. Then turn the crumpets over so each side is coated with egg.
Place frying pan over a medium heat and add a large knob of butter. Once it’s melted and has covered the base, throw the egg-soaked crumpets in. After a minute on one side the egg should be cooked and the crumpet browned, turn over and cook the other side. After another minute the crumpet should be heated all the way through, and the egg cooked. Remove from the pan and put on plates. Spoon the cottage cheese over the crumpets and place the smoked salmon on top. Serve with a squeeze of lemon and a sprinkle of pepper on top, and bingo! Possibly the most delicious brunch this side of heaven.
Claire