Serves 2

INGREDIENTS

45-75ml/3-5 tbsp sunflower oil
50g/2oz thick bacon rashers (strips) or pieces, rinds removed and chopped
2 thick slices of bread, cut into small cubes
1 small onion, chopped
1-2 celery sticks, thinly sliced
115g/4oz cooked potato, diced 5 eggs, beaten
2 garlic cloves, crushed
handful of young spinach or sorrel leaves, stalks removed, torn into pieces
few fresh parsley sprigs, chopped
salt and ground black pepper

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FRENCH COUNTRY-STYLE EGGS

Heat the oil in a large heavy frying pan, and cook the bacon and bread cubes until they are crisp and turning golden. Add the chopped

onion, celery and diced potato, and continue cooking over a low heat, stirring frequently until all the vegetables have softened and are beginning

to turn golden brown.

Beat the eggs with the garlic and seasoning, and pour over the vegetables. When the underside is beginning to set, add the spinach or

sorrel. Cook until they have wilted and the omelette is only just soft in the middle. Fold the omelette in half and slide it out of the pan. Serve

topped with the parsley, if you like.