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

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