The theme for this edition of “Weekend Breakfast Blogging is Express Breakfasts – i.e. delicious breakfasts that take 15 minutes or less to make. I was turned on to this method of cooking eggs by Bear, and since trying it this way, can think of no better way to do it. I added a little truffle salt at the end to finish the eggs, and as the name suggests, they turned out sublime. Start to finish time? Roughly 10 minutes.
Sublime Scrambled Eggs
recipe courtesy Gordon Ramsay from “Gordon Ramsay Makes it Easy“
6 large eggs
2 tbsp (25g) ice-cold butter, cut into small dice
1 tbsp creme fraiche (I used sour cream)
sea salt and pepper (I used truffle salt and pepper)
few chives, snipped (I skipped out on these)
2-3 chunky slices of rustic bread, such as pain Polaine
Break the eggs into a cold, heavy pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
As the mixture begins to set, add the remaining butter. The eggs will take about 4 to 5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
Toast the bread slices on both sides in the meantime.
Add the creme fraiche and season the eggs at the last minute, and then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top, and serve immediately.