- 8 rashers rindless back bacon
- bunch of spring onions, sliced
- 8 large eggs
- 2 tbsp milk
- 85g Cheddar, cut into small cubes
- knob of butter
- tomato salsa and thick slices of bread, to serve
Snip the bacon into small pieces. Cook in a non-stick frying pan for 5-6 minutes until the fat begins to run. Drain off some of the fat. Add the spring onions and cook for 5 minutes until tender and the bacon is crisp Preheat the grill to medium.
Beat the eggs and milk together and add pepper. Reserve a little bacon and mix the rest into the eggs with the spring onions an cheese. Melt the butter in a 23cm frying pan. Pour in the mixture and cook gently, without stirring, for 5 minutes until lightly set. Scatter over the reserved bacon.
Slide the pan under the grill to brown the top. Cut into wedges and serve with a chunky tomato salsa and bread.