Serves 2

  • Preheat the grill and place the Rudd’s Filled Rashers under to cook
  • Put a large pot of water on to boil in order to poach the eggs
  • Place the spinach in a pot to gently steam
  • When the rashers are ready to be turned over, place vinegar in the boiling water and add the eggs in to poach
  • Cut the bagels in half and place under the grill alongside the rashers to toast
  • Once everything is ready, assemble on warmed plates and season with some black pepper



  • 4 Rudd’s Filled Rashers
  • 2 Egg’s
  • 4 large handfuls of Spinach
  • 2 Bagels
  • Black Pepper to season

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