Читать книгу Home Cooking - Rachel Allen - Страница 36

1 tbsp olive oil

3 rashers of streaky bacon, cut into slices

4 eggs

1 tbsp milk

Salt and freshly ground black pepper

15g (½oz) butter

25g (1oz) Gruyère cheese, finely grated

1 tbsp finely chopped parsley

1 Heat the olive oil in a small frying pan and sauté the bacon for 2–3 minutes or until crisp and golden. Remove from the pan with a slotted spoon and drain on kitchen paper.

2 Meanwhile, crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add the butter to a small saucepan on a low heat, pour in the eggs and cook as in the basic recipe opposite.

3 Stir in the cooked bacon, Gruyère and parsley. Check the seasoning, adding more salt and pepper if necessary, and serve immediately.