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Ingredients
Method
- 100g smoked streaky bacon
- 2 eggs plus 1 egg yolk
- 70g grated parmigiano reggiano
- 2 x 400g tins of butter beans, drained, plus 2 tbsp bean water
- Fry the bacon until crisp and then chop into small pieces. Leave the bacon fat in the pan. Meanwhile, mix the eggs, egg yolk and most of the grated cheese in a bowl, then slowly drizzle in the warm bacon fat from the pan and mix together. Season with plenty of black pepper.
- Place the pan back on the heat and cook the beans until warmed through. Remove the pan from the heat and tip in the egg and cheese mixture, and stir until silky and smooth. Add a splash of the bean water if needed. Serve in bowls topped with the chopped bacon and any remaining cheese – delicious!
20 mins
4 serving
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