This “posh scrambled egg on toast” is a breakfast for those who want to start their day as they mean to go on.
I am one of those people who is very fussy with eggs. I always have been. I used to only eat the yolk and 9 times out of 10, the egg whites still on my plate uneaten. Scrambled used to be a big no no. The scrambled eggs I was used to werean orange, rubbery mess that wasn’t pleasant to eat. A few years ago however I was holidaying in France over Christmas with some family and friends when tony, one of those friends introduced me to a new way of cooking buttery scrambled eggs that has stuck with me forever.
It is smart, elegant and tastes amazing. Buttery scrambled eggs 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 you’re halfway through eating the topping you can’t help but pick it up and finish the whole thing with your hands. Divine.
Posh Scrambled Eggs On Toast – How to
So I’m still funny with traditional scrambled egg. The kind I was shown how to make when I was younger, two eggs whisked together and poured into a pan and cooked. 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.
How I now cook scrambled egg on toast, is in a cold frying pan on a low heat, with some butter. As the pan heats up, and the butter melts, I softly break open the yolk and move it around lightly with a wooden spoon. As the pan continues to heat the bottom layer of the egg cooks 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 buttery scrambled egg that is creamy and has parts of egg white and yolk on their own and the inevitable mix of the two. I will never cook scrambled egg any other way!
How to make buttery scrambled eggs
Posh scrambled egg on toast
- 150 g Pancetta Smoked or un-smoked dependant on preference, cubed
- 4 eggs
- 10 g 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.
In this recipe I don't use any oil or any seasoning. The saltiness from the pancetta is ample enough to season this dish although you may want to put some freshly grated black peppercorns to taste.
Let me know how you get on. This is my favourite breakfast 😀1