Preheat the grill to medium-high. Grill the bacon rashers for 4-5 minutes on each side, until crisp. Keep warm.
Toast the crumpets, then top each with ½ tbsp of the chutney, 4 cherry tomato halves and a quarter of the grated cheddar. Place beneath the grill and toast for 3-4 minutes, until the cheese is bubbling and golden.
Meanwhile, bring a small pan of water to the boil. Add the white wine vinegar, then crack in the eggs. Simmer for 1½ minutes for a soft yolk then remove with a slotted spoon.
To serve, top each cheesy crumpet with 2 rashers of crispy bacon, a poached egg and a sprinkling of parsley.