Method

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

 

Ingredients

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