Scrambled Sweetcorn

Here it comes, the first South African recipe. It has eggs, it has bacon and parmesan. What do I need more?

YIELD: 4 Servings
READY IN: 20 Minutes

Ingredients:
12 stripes of bacon
2 tablespoon butter
1 can corn kernels (or cut of the corn from a fresh grilled cob (double yum))
12 eggs
1 tablespoon fresh parsley
pinch of salt
pinch of black pepper
4 teaspoon green onions, to garnish
24 Parmesan shavings, to garnish
micro greens, optional, to garnish


Use fresh herbs if available.

Directions:
Chop the spring onions, cook the bacon in a pan until crisp and then chop into pieces. Melt the butter in the pan and saute the corn kernels briefly. Add the eggs and scramble together with corn. Don't overcook the eggs. They could look runny because of the corn. Add the parsley and salt and black pepper. Serve scrambled sweetcorn topped with bacon, chopped spring onion, micro greens and Parmesan.

Enjoy!