Chop the bacon into lardons and fry gently in a frying pan with the knob of butter.

Put the eggs and flour into a bowl and beat together vigorously with a fork until there are no lumps left. Then beat in the milk and season.Pour this mixture over the well-browned lardons and cook, stirring constantly. The mixture will thicken and take the consistency of scrambled eggs or a runny omelette. Serve on slices of spelt bread.