Method

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.

Ingredients

• 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