The Boar’s Bounty of Egg‑Stewed Pork

Name: pork rashers with eggs and tomato stew
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g pork rashers; 2 eggs; 1 medium tomato, diced; 1 tbsp flour; 100 ml milk; ½ tsp mixed herbs; ¼ tsp oregano; to taste pepper; to taste salt

aka pork rashers with eggs and tomato stew

A hearty tavern‑style stew that makes the innkeeper’s beard curl with delight.

30minutes

356kcal / serving

2serves

Easydifficulty

no shops were harmed

Ingredients

200 gpork rashers
2eggs
1 mediumtomato, diced
1 tbspflour
100 mlmilk
½ tspmixed herbs
¼ tsporegano
to tastepepper
to tastesalt

27gprotein

5gcarbs

26gfat

≈ 356 kcal each, ish

Method

Cut the pork rashers into bite‑size strips and brown them in a heavy pan over medium‑high heat until crisp, about 4 minutes.
Remove the pork and set aside; keep the rendered fat in the pan.
Stir in the flour and cook for 30 seconds, then whisk in the milk to create a smooth roux.
Add the diced tomato, mixed herbs, oregano, salt and pepper; simmer 5 minutes until the sauce thickens.
Return the pork to the pan, crack the eggs over the top, cover and poach gently for 4‑5 minutes until whites set but yolks stay runny.
Serve straight from the skillet with a rustic wooden spoon for full tavern effect.

Pat the pork strips dry before browning; excess moisture will steam them and you’ll lose that glorious crisp.

Serve alongside Sing a rousing chant while stirring – think medieval battle drums.

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