Scrambled Eggs Four Ways
PANCETTA AND PARMESAN SCRAMBLE
Serves 2
INGREDIENTS:
1 tablespoon butter
1 garlic clove, crushed
4 large eggs
1 tablespoon double cream
100g smoked pancetta lardons
30g parmesan, finely grated
Sea salt and freshly ground black pepper
METHOD:
Crack the eggs into a bowl, add the double cream and a good twist of black pepper. Whisk well to combine.
Melt the butter in a non-stick frying pan over a medium heat. Add the pancetta and fry for 3 minutes until starting to crisp. Add the garlic and fry for 30 seconds. Remove from the pan with a slotted spoon and set aside.
Lower the heat and pour in the beaten egg. Cook for 2-3 minutes stirring occasionally until just cooked but still creamy. Fold through the pancetta and grated parmesan. Season to taste.
GREEN EGGS AND HAM
Serves 2
INGREDIENTS:
1 tablespoon olive oil
4 large eggs
1 tablespoon full-fat milk
1 small garlic clove crushed
60g baby spinach, chopped
60g shredded ham hock
2 tablespoons mixed soft herbs (parsley, dill or basil)
Sea salt and freshly ground black pepper
METHOD:
Crack the eggs into a bowl, add the milk, whisk well and season liberally.
Heat the oil in a non-stick frying pan over a medium heat. Add garlic, ham and spinach and fry until the spinach is just wilted.
Lower the heat and pour in the beaten egg. Cook for 2-3 minutes stirring occasionally until just cooked but still creamy. Fold through the herbs and check the seasoning.
KALE, MUSHROOM AND GARLIC SCRAMBLE
Serves 2
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
4 large eggs
1 tablespoon full-fat milk
1 small garlic clove crushed
125g chestnut mushroom, sliced
75g kale, shredded
½ tablespoon parsley, roughly chopped
Sea salt and freshly ground black pepper
METHOD:
Crack the eggs into a bowl, add the milk, whisk well and season liberally.
Heat the oil in a non-stick frying pan over a medium heat. Add the mushroom and fry for 2-3 minutes until golden. Add the butter, garlic and kale and fry for a further minute.
Add the egg mix to the pan and scramble for 2-3 minutes, until just cooked. Check the seasoning, scatter over the parsley and serve.
TURKISH SCRAMBLED EGGS
Serves 2
INGREDIENTS:
1 tablespoon olive oil
4 large eggs, beaten
1 small garlic clove crushed
½ leek, chopped
½ small green pepper, deseeded and finely chopped
1 large roasted red pepper from a jar, diced
10 cherry tomatoes, quartered
½ tsp Aleppo pepper (or red chilli flakes)
½ teaspoon ground cumin
½ tablespoon parsley, roughly chopped
Sea salt and freshly ground black pepper
METHOD:
Heat the oil in a non-stick frying pan over a medium heat. Add the leek, green pepper and garlic and fry for 3 minutes.
Add the red pepper, cherry tomatoes, chilli flake and cumin and cook for a further 2 minutes, squashing the tomatoes with the back of a wooden spoon to break them down a bit.
Add the eggs and lower the heat. Cook for 2-3 minutes, stirring continually until they are just cooked. Season to taste, sprinkle over the parsley and serve.
