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A great dish for breakfast or anytime - you can use up whatever vegetables or herbs you might have in the fridge and add to your taste. Ted often makes this for a Saturday morning breakfast or a light evening meal during the week.
- Serves: 1
- 450kcal Per serving
In a small bowl combine eggs with freshly ground black pepper.
Heat a medium non-stick pan, add oil, and crisp up the rashers on both sides.
Pour the beaten eggs on top, let the mix cook for 1-2 minutes.
Then fold the sides to the centre with spatula.
Add butter to the pan before serving garnished with fresh flat parsley.