Posh scrambled egg on toast
For years I was one of those people who were fussy with eggs. I would only eat the yolk and 9 times out of 10, the egg whites were left on my plate and scrambled was a big no no. A few years ago however I was holidaying in France over Christmas with some family and friends. Tony, one of those friends, decided to cook everyone breakfast that morning and he made this in one shape or another.
This “posh scrambled egg on toast” is a breakfast for those who really want to start their day as they mean to go on. It is smart, elegant and tastes absolutely amazing. Buttery scrambled egg with crisp, salty pancetta and bright green freshly chopped chives on a chewy toasted bagel base. Yum!! It’s one of those breakfasts that, as your halfway through eating the topping you can’t help but pick it up and finish the whole thing with your hands. Divine.
So I’m still a bit funny with traditional scrambled egg. The kind I was shown how to make when I was younger, a couple of eggs whisked together and then poured into a pan and cooked. To me, I think you lose a lot with that style of doing it. You lose the different flavours that each part of the egg has to offer. So how I now cook scrambled eggs, is in a cold frying pan open a low heat, with some butter. As the pan heats up and the butter begins to melt, I softly break open the yolk and move it around slightly with a wooden spoon. As it the pan continues to heat the bottom layer of the egg begins to cook and at that point I will “scrape” the cooked layer and move it around, replacing it with more raw egg. Using this method creates a scrambled egg that is creamy and has parts of egg white and yolk on their own, as well as the inevitable mix of the two. I will never cook scrambled egg any other way!
|Posh scrambled egg on toast|| || |
- 150g Pancetta, Smoked or un-smoked dependant on preference, cubed
- 4 eggs
- 10g of butter, unsalted
- 1 bagel, toasted
- handful of fresh chives, finely chopped.
- Place the pancetta on a cold frying pan and put this on a medium to low heat. Do not add any oil to the pan as, when the pancetta heats up, the fat will render and cook itself. Cook the pancetta until it is crisp an golden. Remove the pan from the heat and pour the pancetta and fat until a bowl and leave to one side.
- Run the now hot frying pan under the water to cool it back down. Wipe the pan off and add the butter and eggs to it. Put the bagel in to toast at this point so it is hot when you're ready to plate up. This recipe, for best results, all comes down to timing.
- Place your frying pan on a medium to low heat and break the yolks. Do not scramble at this point. Add the pancetta and fat from the bowl to the frying pan. Wait until a film of cooked eggs appears and push the eggs around, scraping and mixing the cooked egg, replacing it with uncooked egg.
- Repeat this process until the eggs are cooked and the butter has melted/combined.
- Plate up with the bagel in the centre of the plate, place your egg/pancetta mix on top of the bagel and garnish with chives.
Let me know how you get on. This is my favourite breakfast 😀