- 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.