Coddled Eggs on Crumpets - Serves 4

A great start to the day, which is both simple and quick to do.

4 large Eggs
4 crumpets
4 tablespoons sun-dried tomato paste
150g packet mozzarella, sliced
4 tomatoes, sliced

1 - Place the eggs in a small pan. Cover with cold water and bring to the boil. Set the timer and cook for 3 ½ minutes. Drain, run under cold water until cool enough to handle and then carefully peel away the shells.

2 - Meanwhile toast the crumpets under a medium grill for 3 minutes on each side. Spread with tomato paste, top with the mozzarella and tomatoes. Cook under the grill for a further 2 minutes or until the cheese is pale golden. Top with the eggs and serve immediately.