- 6-8 eggs per person
- 2 tsp butter
- 1/4 cup milk
- Salt and pepper to season
- 4 rashers streaky bacon, chopped into pieces
- 1/2 cup spinach
- 1 cup chopped mushrooms
- 1/2 round of black pudding (optional), sliced into small pieces
Melt 1 tsp of the butter in a frypan, cook the black pudding, bacon and mushrooms through, once they are cooked add the spinach and turn the pan off.
In a saucepan melt 1 tsp of the butter over a medium heat. While the butter is melting, break the eggs into a small bowl.
Add the milk and a pinch of salt and pepper and whisk lightly with a fork. When the butter is bubbling reduce the heat to low.
Pour in the beaten egg and when it starts to set, stir the mixture gently with a wooden spoon until it forms soft curds and there is no runny egg left.
Tip the eggs into the frying pan with the black pudding, bacon, mushrooms and spinach and toss through. Season well with salt and pepper and serve on toast.