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Posh Scrambled Egg on Toast

The method of cooking scrambled eggs that transformed breakfasts for me.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Servings: 2 Portions


  • 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.