Omelette with Beechwood Smoked Back Rashers

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.  This bacon recipe is a great excuse to experiment. Ted often makes this for a Saturday morning breakfast or a light evening meal during the week.
  • Serves: 1

  • 450kcal Per serving

Smoked Rashers with Atlantic Sea Salt

Smoked back rashers | Smoked rashers

Find out more

Ingredients

2 Beechwood Smoked Back Rashers (1 packet serves three)
3 medium eggs, lightly beaten
1 teaspoon of vegetable oil
Freshly ground black pepper
1 teaspoon of butter
Flat parsley to garnish

Method

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.

Explore our
tasty recipes

THE CARTY WAY. NOW AS THEN.

Ours is a story that began almost three quarters of a century ago. At the family home in Arcadia, Athlone, Oliver Carty cooked, dressed, weighed and wrapped his first ham and ‘The Carty Way’ was born.

Find out more

Follow us