Gordon Ramsay's 'decadent' scrambled eggs can be made 'in a matter of minutes'

traditional scrambled egg breakfast with bacon and toast

Gordon Ramsay swears this delicious dish can be made in a matter of minutes.

Billed as an “indulgent” and “luxurious” combination of caramelized bacon jam and creamy, soft scrambled eggs over crunchy buttered toast, this is a great recipe to try out this weekend.

Other brunch recipes you can try this weekend include shakshuka, a North African dish with poached egg over a simmering spiced tomato mixture, or Irish soda bread paired with coffee or tea.

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Ingredients

Bacon jam

• 450 grams thick-cut bacon, sliced into 1-cm pieces
• 1 small yellow onion, chopped
• 3 shallots, halved and sliced into thin half moons
• 100 grams brown sugar
• 155 ml maple syrup
• 125 ml freshly brewed coffee
• 115 ml apple cider vinegar
• 1/4 – 1/2 teaspoon red pepper flakes

Soft Scrambled Eggs:

• 6 eggs, cold
• 14 grams unsalted butter, cold
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon crème fraîche, optional
• Chives, thinly sliced
• Flaky salt (optional)

Instructions

1. Make the Bacon Jam: Add bacon to a large heavy bottomed skillet or dutch oven, separating the pieces with your fingers, and set over medium-high heat. Cook, stirring occasionally as to not scorch the bottom, until the fat renders out and bacon is starting to crisp, about 10 minutes. Use a slotted spoon to remove bacon from the pan and set aside.
2. Pour out bacon fat (reserve for another use) and leave about 1 tablespoon of fat in the pan. Reduce heat to medium-low then add onions and shallots. Cook, stirring occasionally, until onions caramelize, about 20-25 minutes. Add a splash of water if the pan starts to get too dry.
3. Once caramelized, return the bacon to the pan and add brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes and increase heat to medium-high to bring to a boil for about 1 minute.
4. Reduce heat to a bare simmer and continue to cook, stirring occasionally, until the mixture is thick and jammy and most of the liquid has cooked out, about 1 hour and 30 minutes – 2 hours. Remove from heat and adjust seasoning as needed.
5. If using now, spread on top of toasted bread. If using later, let cool to room temperature and store in an airtight container in the refrigerator for up to 1 week.
6. Make the Eggs: Crack eggs into a deep saucepan and add butter then place the pan over high heat. Stir continuously with a rubber spatula (don’t whisk), making sure to scrape the bottom of the pan.
7. After 30 seconds, take the pan off the heat and keep stirring. After about 10 seconds, put the pan back on the heat. Repeat this process, stirring continuously, for about 3 minutes.
8. In the last minute, season the eggs lightly with salt and pepper. For extra creamy texture, stir in crème fraîche.
9. Once eggs are cooked to your liking, spoon over the bacon jam on toast and garnish with chopped chives and flaky salt, if desired.

This recipe was originally published on Gordon Ramsay’s website.