Sweetcorn Scramble eggs

Ingredients: (serves 4)

• 12 rashers streaky bacon

• 30g butter

• 1 x 400g can corn kernels

• 8 eggs

• Table spoon of cream or 20ml full cream milk

• 4 tsp chopped spring onion, to garnish

• Parsley

• Parmesan shavings or grated, to garnish

• Salt and Pepper to taste

Instructions:

• Fry the streaky bacon until it's crispy, then chop it into pieces.

• Whisk the eggs with cream or milk.

• Heat the butter in a non-stick pan and quickly sauté the corn kernels.

• Combine the eggs with the corn and scramble together.

• Season with parsley, salt, and pepper.

• Top with the cooked bacon, chopped spring onion, micro greens, and Parmesan before serving.