I do love crumpets and always keep a few packs in the freezer. They are so versatile and you can top them with just about anything, although my favourite is definitely butter and Marmite at breakfast.
250g sprue or thin asparagus, with the woody ends removed
4 duck eggs
Olive oil for frying
Sea salt and freshly ground black pepper
Cook the asparagus in boiling salted water for a few minutes until tender, then drain. Cut them in half and put to one side.
Meanwhile, toast the crumpets on both sides and gently fry the duck eggs in the olive oil, seasoning them lightly as they are cooking.
To serve, melt the butter in a pan and toss in the asparagus; season. Place the duck eggs on the crumpets and scatter the buttered asparagus over.