In a mixing bowl, crack 4 large eggs and whisk them until well beaten. Add 1-2 minced serrano peppers for spice, whisking until combined and uniform. Set aside.

Place a large skillet over medium heat and add 2 tablespoons of bacon grease. Melt and heat until shimmering (1-2 minutes).

Pour the egg mixture into the skillet, spreading it evenly. Cook for 3-4 minutes, gently stirring occasionally until just set but slightly runny.

While warm, take 4 toasted crumpets and spoon the egg mixture onto each one, ensuring they absorb some filling. Sprinkle grated habanero cheese on top.

Return the topped crumpets to the skillet and cook over low heat for 2-3 minutes, melting the cheese and warming the bottoms.

Transfer the crumpets to a serving platter. Dollop with sour cream and garnish with roasted tomatoes or smoked meat.