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.  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

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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.

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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.

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