Serves 4

  • Cut the tail off the Rudd’s Dry Cured Rashers and cut the medallion in half, do this to all the rashers then place under a hot pre-heated grill.
  • Whilst the rashers cook, sauté the sliced mushrooms in butter with a little chives, then set aside.
  • Check on the rashers throughout and turn over when cooked.
  • Beat the eggs and milk together with some salt and pepper.
  • Heat a small non-stick frying pan add a little butter and let it melt.
  • Pour in the egg mixture and let it sit for 20 seconds without stirring.
  • Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
  • Remove from the heat once cooked through.
  • Place the sliced baguette under the grill to toast, turn over once toasted.
  • Remove the toasted baguettes from the grill, top with the sautéed mushrooms, scrambled eggs then finally the Rudd’s Dry Cured Rashers, garnish with chives and serve.


  • 1 Rudd’s Dry Cured Rashers
  • 1 Thick French baguette, sliced in to chunks
  • 1 Punnet of button mushrooms, sliced
  • 10g Butter

For the Scrambled Eggs

  • 6 Eggs
  • 100mls of milk
  • Salt and pepper
  • Finely diced chives to garnish



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