Method

• Preheat some cooking oil in a frying pan over a medium heat
• Beat the eggs & season with salt and pepper, pour in a shallow bowl, big enough to fit the BECK Sandwich
• Place the kale in a microwavable dish with some water and microwave for 1 minute, for a quick/clean blanch
• Spread the Mayo on both slices of the bread and place the grilled Rudd’s Rashers on one slice, and the blanched kale and chilli on the other slice
• Dip the completed sandwich in the beaten seasoned egg mixture and fry on a medium hot pan. Check and make sure the bread doesn’t stick and flip regularly until the sandwich is completely gold and crisp
• Enjoy with a large mug of tea!

Ingredients

• 2  Rudd’s Dry Cured Rashers, grilled
• 2  Eggs, beaten
• 1/2  Chilli, chopped
• 1 handful  Kale, blanched
• 2 slices of White Bread, thick
• 1 Dollop of Mayo
• Salt & pepper to season