I think that all the best weekend breakfasts centre around eggs and scrambled eggs on toasted muffins with bacon is probably my favourite of all.
However, it has to be done properly and if the eggs aren’t smooth and creamy then it’s just not the same. Having spent a lot of time attempting to perfect the art of scrambled egg making, I think the most important factor in getting them right is to cook them slowly. It’s fine to start them off quickly, by pouring beaten eggs into a pan of sizzling butter, but as soon as you’ve pulled the first layer of cooked egg that forms off the bottom of the pan, the heat needs to be turned down as low as possible. Often, I even stop them cooking half way through and leave them to stand for a couple of minutes, just to ensure that there’s no chance of them cooking too quickly. I think that this is the secret is to getting really creamy eggs without having to add a drop of cream. In fact, I don’t even add milk to my scrambled eggs – just beaten eggs and a few grinds of black pepper. Another helpful tip that I learnt from Joel Robuchon’s book ‘The Complete Robuchon‘ is to cook scrambled eggs in a frying pan rather than a saucepan.
There’s something about the combination of flavours and textures in this dish that just work perfectly together; rich creamy scrambled eggs balance with the sweetness of the muffins and the salty smokiness of the bacon. A glass of pink grapefruit juice is ideal to serve with it too, as the sharpness cuts through to stop it becoming too rich and allows you to enjoy a nice large plateful!
