Add the lardons to a frying pan (skillet) and cook them over a medium heat until very crispy.
In the meantime, whisk up the eggs in a bowl using a fork.
Add 70 g (1 cup) of grated Parmesan and season generously with black pepper. It should be very peppery so go wild with the grinding. Whisk everything together, and set aside.
Once the bacon is crispy, remove it from the heat. KEEP THE PAN WITH THE BACON FAT!
Pour the bacon bits into the egg mixture and mix it in.
Dunking time. Dunk each crumpet into the egg mixture for at least 30 seconds so it can absorb the eggy mixture.
Place your crumpets, hole-side down, in the bacon fat pan, pouring over any excess bacony bits. Give it a good press with a spatula.
Fry for 3–4 minutes on each side over a medium heat until golden, and then remove from the heat. Serve with an extra grating of Parmesan and enjoy!