realm 3 Sandycove
uk
Deconstructed easter egg roll buff
Ingredients:
makes 2 servings
4 spring onions
2 garlic cloves
2 large handfuls of kale
2 large handfuls spinach
4 eggs
A splash of single cream (around 25ml)
50g of peas
150g bacon (sliced into strips about 15mm wide)
2 to 4 bread rolls (dependant on type and size of the roll)
Some light vegetable spread
salt and pepper to flavour
Grated parmesan (optional)
Instructions:
Whack the bacon on a baking tray and pop in a preheated oven – around 200C/Gas 7 , but watch to see if the temperature is too high, or if the bacon is browning too quickly.
Finely slice the spring onions and crush the garlic. Pop into a frying pan with the melted light vegetable spread and fry until they’ve softened.
Remove the stalks from the kale and then finely slice. Add to the pan with the spring onions and fry until they’ve softened once more.
While the kale is frying, whisk up the eggs in a separate bowl. Season to taste and add the cream. Whisk again.
Slice the spinach and add to the frying pan – it takes much less time to soften, particularly when sliced.
After a minute add the peas.
Pour the eggs into the pan and cook for a minute or two. Fold the eggs gently through the green mixture.
Remove the bacon from the oven when it is suitably brown and crispy.
Slice the bread rolls across the middle then toast the bread rolls.
Time to assemble! Layer up the toasted rolls with the green egg mixture then the crispy bacon on top. Sprinkle over the parmesan for some extra umami.