Scrambled eggs on sourdough toast, served with pan-roasted cherry tomatoes and button mushrooms
I’ve never been a big fan of Gordon Ramsey. He just comes across as one of those TV personalities that’s a little too overbearing and full of himself. That said, having tried these scrambled eggs, it’s entirely possible that his overweening ego is justified. (dammit.)
The recipe (if you can call it that – it’s more a method of making the eggs) takes the form of a YouTube video. Seriously, these are the best scrambled eggs I’ve ever had in my life. Don’t change a thing about it. Get good sourdough bread, get some creme fraiche, chives, cherry tomatoes, and mushrooms. Oh, and the eggs, of course. All the flavors and textures work so perfectly together – crunchy and sour bread, creamy savory eggs, slightly smoky sweet cherry tomatoes, and delicious mushrooms. I could eat this every night.
The best thing about this recipe is how easy it is to whip up for a group. I made this recipe for 6 people one Sunday, and it took me only 15 minutes from start to finish!
Ever since I’ve seen this on TV, I’ve been making my scrambled eggs like that and have always been complimented on them.
I don’t particularly like GR as a person but he does know his craft extremely well.
Too true! These scrambled eggs are life-changing, almost. I was never a huge fan of scrambled eggs until this recipe. Just think about it, there are so many delicious ways to enjoy eggs – poached, coddled, baked…
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Great to meet you at the NYC food bloggers event and thanks for sharing the scrambled eggs recipe. Love these “full English” style breakfast recipes.
It is more a method than a recipe. But here are the essentials:
8 eggs
1.5 cups of cream
Pinch of salt
Half cup of grated cheese of choice or, alternatively, fresh herbs
Put eggs in cold skillet, preferably one of cast iron or copper. Add cream. Stir until fairly well blended. DO NOT SCRAMBLE.
Put heat on low. Occasionally stir eggs from bottom, bringing them to top.
Keep on low heat only. Do not simmer. Cook about 30 minutes. Add cheese or herbs at very end just before serving.
This method is not actually Gordon Ramsay’s. It was published much much earlier, in a book entitled “An Alphabet for Gourmets,” by the great food writer M. F. K. Fisher. It was published in 1949. It is a fantastic read.