Scrambled eggs, bacon, mahón cheese, romesco

Method

In a large frying pan over medium heat, cook the bacon to your desired crispness, then set aside and keep warm. Put the eggs in a bowl and very roughly mix them with a fork. Blanch the peas in boiling water. Heat a large non-stick frying pan over low heat and add the butter and peas. Add the eggs to the mixture then, using a spatula or wooden spoon, work them away from the bottom of the pan and sides gently. Do not mix too much or season until the end, as this will encourage the mixture to split. Once your eggs are almost cooked, still glossy and not dry, take them off the heat and stir in the crème fraîche, mahón cheese, chives and spring onion and season to taste. To build the plate, smear a tablespoon of romesco on four plates, place the bottom of the bun down, then top with the eggs, bacon and the top of the bun.