Preheat the gas barbecue to 200°C and set up for direct cooking.

Whilst the barbecue is heating prepare the extra large patties. Finely chop the streaky bacon and mix in with the pork mince. Season with salt and pepper. Divide into 4 equal size balls and shape into large burgers, big enough for the giant crumpets (remember they will shrink once cooked and the fat has rendered)

Place the patties over the heat and grill until browned on each side and the internal temperature hits 72°c adding a slice of cheese at the final minute allowing it to melt.

Toast the crumpets on the grill and fry the eggs in a pan or a side burner until the whites are cooked and the middle is runny.

Remove everything from the grill and butter the crumpets.

Build your stack: crumpet, pork and bacon cheese patty, egg, and plenty of your favourite sauce before adding the final crumpet as the bun lid.

Enjoy!