yields 1 serving
50 grams smoked haddock
1 rasher back bacon
1 egg
30 grams peas, boiled
25 ml cream
olive oil
Grill the bacon. Mix the egg and haddock with the cream and season. Scramble in a hot pan with olive oil for 2 minutes. Add the peas and serve on top of the bacon.
courtesy of: ITV, Lifestyle, Food, ITV plc, 200 Gray's Inn Road, London, WC1X 8HF
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