180g sourdough starter

200g flour

190ml milk

110ml warm water

pinch salt

1/2 tsp honey

1/2 tsp apple cider vinegar

1/2 tsp bicarb soda

Olive oil

4 eggs

1/2 cup fermented vegetables

Hot sauce

Mixed herbs for garnish

Mix warm water, milk, flour and sourdough starter in bowl until combined, set aside for 7 hours until bubbly and doubled in size.

Now add salt, honey, bicarb and vinegar,  let rest for 10 minutes.

In a non stick pan on a high heat add a good glug of olive oil or butter, add crumpet batter (as much or as little as you’d like) then turn the heat down to medium.

Cook your crumpets until they’re bubby and have almost cooked all-the-way though, flip and cook the other side for 15 second.

In the same warm pan add a dash of olive oil and fry off your eggs until your liking.

Layer eggs, fermented vegetables, hot sauce and herbs onto of crumpets and enjoy