• 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!


  • 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




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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse