A beautiful buttery scrambled eggs on toast for those who like a bit of refinement to start their day.
Smoked or un-smoked dependant on preference, cubed
handful of fresh chives
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.