Bacon and egg rolls

Makes 6

12 rashers unsmoked back bacon 4 eggs 1 tbsp butter 2 tbsp chopped chives, plus extra for garnish 50g mild Cheddar, grated black pepper

Heat the butter until melted in a large non-stick frying pan. In a bowl, beat the eggs together, then add the chives and cheese, and season with pepper. Whisk thoroughly. Add the mixture to the pan and cook, occasionally breaking it up with a wooden spoon, for 3 mins until the mixture is just firm. Transfer to a pre-warmed, clean bowl or plate. Place 2 bacon rashers, mirroring each other and slightly overlapping to make one continuous rectangle, on a board, then spoon a sixth of the egg mixture along the shorter end of the strips. Roll the bacon around it. Repeat with the remaining ingredients to make six rolls in all. Warm the frying pan to a medium heat. Place the bacon rolls in the pan where the bacon folds into itself, to seal. Turn every 2 mins until cooked completely and golden. Serve sprinkled with the extra chives.