To make the potted shrimps, melt the butter in a pan with the mace, cayenne and white pepper over a low heat to infuse the butter with the spices.

Add the shrimps and gently heat them through for a few minutes. Divide the mixture between 6 ramekins and spoon a tablespoon of melted butter into each. Leave to cool and set before serving.

To make the crumpets, mix the flour, yeast, sugar, baking powder and salt in a large bowl. Add the water and beat with an electric whisk for a few minutes until well combined. Cover the bowl and leave in a warm place for 30 minutes or until the mixture is slightly increased in volume, with bubbles on the surface.

Grease 6 crumpet rings with plenty of soft butter.

Brush a non-stick frying pan with half the melted butter and heat over a medium–high heat. Place 3 of the rings in the pan and pour a sixth of the mixture into each ring. Cook for a couple of minutes then reduce the heat to medium and cook for a further 4–5 minutes, until the surface is full of holes and looks fairly dry.

Carefully remove the rings, using a palette knife if needed, then flip the crumpets over and cook for about 30 seconds to take on a little colour. Repeat with the remaining mixture. Cool on a wire rack or serve immediately while warm.

To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives.