Posh scrambled eggs on toast was an absolute game changer for me. I went from not being able to stand scrambled egg on toast to devouring these transformed buttery scrambled eggs almost on a weekly basis. Winner winner.
If you can believe it… I could not stand scrambled eggs. I’ve always been a bit of a textual eater I guess which certainly doesn’t help. Overcooked rubbery orange mess just doesn’t do it for me at all. It was safe to say that it was my least favorite thing ever! Posh scrambled egg on toast however, is a game changer.
So why am I telling you this? Well because hopefully it adds context about why the technique I now use on a weekly (sometimes daily) basis makes such a difference. This is now part a staple of my weekly cooking.
We were in the south of France, not far from the beautiful medieval city of Carcassone. We’d hired a huge house and stayed their with another family who we’re really close to. Tony had established pretty early on that he was in charge of breakfast. A big Zimbabwean man who’s never really too far away from a skottle brai (which is perfect to cook breakfast on by the way). Tony has a reputation for putting great breakfasts on the plate.
That morning I came downstairs and to my horror, saw the only thing that was being made for everyone was…Scrambled eggs. “Just try it Steve, Trust me”.
I watched what he was doing. Pancetta frying, butter (lots of), a mountain of eggs and chives, all waiting to be nestled on top of perfectly toasted bagels. “Okay, I’ll give this a go”.
What makes Posh Scrambled Egg on Toast, different?
Now it’s a relatively small and simple thing “Posh scrambled eggs on toast”. It’s said that “perfection is defined as a series of small things done exceptionally well”. That is what this dish is; Perfection.
Instead of combining the eggs before hitting the pan, add them to a pan cooking low and slow. Breaking the yolks and cooking in thinner layers means the eggs aren’t combined fully but cooked alongside each other.
A perfectly toasted, moist and gooey bagel. Fluffy buttery scrambled eggs with glimmers of cloud like whites and little gems of golden yolk . Crisp, salty pancetta and garnished with chives. You couldn’t ask for more realy.
It’s delicious. Here’s how to make it:
Posh Scrambled Egg on Toast
- 1 tbsp Salted Butter
- 115 g Unsmoked Pancetta Use 2 thick rashers of unsmoked bacon, cubed, if you can't get hold of Pancetta
- 4 Large Eggs
- 5 sprigs Chives, chopped Use to your own taste or omit if not for you!
- 1 Bagel of choice, cut in half, toasted
- Pepper to taste
- Heat a frying pan on a medium heat and add the pancetta. Don't add any oil or butter as the pancetta will slowly release its fat and will cook in it. Cook until golden brown and crispy.
- When the pancetta is cooked turn the heat to low. Remove the pancetta and place on plate with some kitchen roll. Use another sheet of kitchen roll to remove the excess fat from the frying pan.
- Add your bagel to the toaster.
- Add the butter to the pan and melt. Move the pan around so that the butter offers a consistent covering around the cooking surface.
- Add your eggs to the pan and break the yolks. Slowly spread the yolk around the pan and leave until the bottom of the egg begins to cook.
- Add the pancetta back into the pan and continue to slowly move the egg around the pan. You'll notice that the yolk of the egg and the whites are cooking alongside each other and not fully combining.
- When the egg has nearly cooked turn the heat off but leave the egg/pancetta in the pan.
- Plate the bagel (one half per portion) and pile on the egg/pancetta mix.
- Season with pepper to taste and garnish with chives.