Creamy Scrambled Eggs With Pancetta
Serves: 4
INGREDIENTS
8 eggs
1 cup cream or whole milk
knob of butter
8 rashers bacon or thick cut pancetta
4 Persian naan breads or flour tortillas
1 cup cream or whole milk
knob of butter
8 rashers bacon or thick cut pancetta
4 Persian naan breads or flour tortillas
Eggs and breakfast go hand in hand and I do find this is one ingredient that tastes so much better if you buy the organic variety.
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METHOD
1. Beat the eggs with a good pinch of salt and white pepper until well beaten. Gently mix in the cream or milk.
2. Melt the knob of butter in a saucepan and add the egg mixture. Turn the mixture gently with a heat-proof spatula until the eggs become half scrambled. Remove from the heat, cover and allow to finish cooking (see Cook's Tips).
3. Serve the eggs with grilled bacon or pancetta, wrapped in warmed Persian naan bread or flour tortillas.
COOKS TIPS
Here are my secrets to cooking perfect scrambled eggs:Cook over a low to moderate heat so the eggs remain tender.
Use cream for a richer taste.
Stop cooking the eggs before they're cooked. When they're about half cooked, remove the eggs from the heat, cover and set aside for 1-2 minutes to let them finish cooking by themselves.
Don't forget to season - eggs are much improved with a pinch of salt and white pepper.
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