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Serves 4 – Perfect for a light lunch or starter
 Bacon & Perl Wen Omelette Wedges Recipe
2tbsp Olive oil
6 Eggs - lightly beaten
Small bunch of chives - snipped
100g Angiddy - sliced
1tsp Red wine vinegar
1 Cucumber - halved, de-seeded and sliced on the diagonal
200g Radish - quartered
Turn on the grill and heat 1 tsp of the oil in a small pan. Add the streaky bacon and fry until crisp and golden. Drain on the kitchen paper. Heat 2tsp of the oil in a non-stick frying pan. Mix together the eggs, chopped bacon, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the Angiddy on top. Grill until set and golden. Remove from the pan, leave whole or just cut into wedges just before serving.
Meanwhile, mix the remaining olive oil, vinegar, Dijon mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges at the picnic.


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