- 12 rashers streaky bacon
- 30 g butter
- 1 x 400g can corn kernels, drained
- 12 free-range eggs
- 1 T parsley, chopped
- Sea salt and freshly ground black pepper, to taste
- 2 T spring onion, chopped, to garnish
- Microgreens, for garnish
- Parmesan shavings, to garnish
Cook the bacon until crisp, then chop into pieces.
Melt the butter in a nonstick pan and briefly saute the corn.
Add the eggs and scramble with the corn.
Add the parsley and season to taste. Serve topped with the bacon, spring onion, microgreens and Parmesan shavings.
Cook's note: Be sure not to overcook the eggs. They may appear runny because of the addition of the corn.