Creamy Scrambled Eggs on Toast
The main course of Vrghr's Mother's Day Brunch meal for friends. These are Creamy Scrambled Eggs, inspired by Chef Gordon Ramsey's style. Served on grilled toast, with crispy bacon and seared vine-ripened tomatoes on the side.
Ah, this was a LOVELY nosh! Yum! Wuff does love his eggs this style, so much! Vrghr was inspired by Gordon Ramsey's method, but wuffy adds a few touches of his own to dial things in to Vrghr's own preferences.
Vrghr adds a bit of cream to increase the richness and creaminess of the eggs, and a slice of nice sharp cheddar cheese to boost that even farther. Plenty of butter in the pan, and a little touch more over the eggs at the end. For those who want to carry things even further, a bit of fresh thyme or tarragon in the mix really makes these special, but wuff left those off for this batch, in deference to the tastes of those he was serving.
The seared tomatoes are dead simple to create, and add a lovely bright, slightly sweet vegetal note that nicely balances and complements the rich eggs beside them. Grilled buttery toast beneath the eggs brings a lovely crunch and texture to contrast the creamy rich eggs on top.
And of course, can't forget the BACON!
Wuffy did a bit of a trick with this batch, starting them in water to create a better texture, but still with the crisp highlights and rich bacon flavors.
There's a BUNCH of science that goes into why the water-first technique works. Curious furs can look it up for themselves. But odd as it may sound, starting the bacon off with some agua in the pan creates fantastic results. Give it a try and see for yourself if you like what it does!
This meal, especially the eggs, is more about the Technique than the Ingredients. Using the same ingredients without this technique will give totally different results in texture and appearance.
Enough wuffy blabbering! Follow along for some tasty results!
INGREDIENTS:
For The Eggs:
3 large Eggs per serving
1 "sandwich slice" Sharp Cheddar Cheese per serving
1.5 tsp Heavy Cream per egg (so 1.5 TBS per serving of 3 eggs)
2 TBS Butter
~1/8 tsp ea. Salt and Ground Black Pepper (or to taste)
OPTIONAL: Pinch of fresh Tarragon or Thyme
For The Tomatoes:
2-3 very small Vine Ripe Tomatoes per serving, halved (or 6-8 cherry tomatoes)
2 tsp Olive Oil
Sprinkle of Salt & Pepper
For The Toast:
1 slice good hearty bread per serving (wuff used multi-grain Harvest Loaf w/seeds)
2 TBS salted Butter per serving
For The Bacon:
2-4 slices of GOOD Bacon per serving
~1/4-1/2 C Water for the pan (depends on size of pan. You want the water at least even with or slightly covering the tops of the raw strips)
DIRECTIONS:
You want to cook the eggs last. They need to go straight out of the skillet and onto the toast just as soon as they reach the right finished stage. If they set in the pan, they will continue to cook and get tougher. Same will happen if you try to "hold" them in a warming oven.
The bread should be the next-to-last finished, so it stays crisp but tender inside. The bacon and tomatoes can "hold" in a gently warm oven while the other two items are finishing.
The eggs will only take a minute or two, maybe 3, to finish, if you do this properly.
For The Bacon:
In a medium-large skillet over medium to medium high heat, add the water and the bacon strips. The water should just barely cover the raw bacon.
Allow the bacon to heat until the water has completely boiled off. Continue cooking until the strips reach your desired level of crispness, flipping as needed. Place on paper towel to drain and hold in a warming oven until ready to plate
For The Tomatoes:
In a medium-large skillet over high heat, add the oil and allow it to begin to shimmer. Add the halved tomatoes skin side down. Sprinkle the cut tops with a bit of salt and pepper
Allow to sear until toasty blacken spots appear, then flip to the other (cut) side and continue cooking until that side is lightly seared too. You want to keep the heat pretty high and sear them quickly, not cook them deeply into the middle. Otherwise they will get flabby and their juices will run out
Remove to a platter in a warming oven to hold until ready to plate
For The Toast:
Butter one side of the sliced bread
Put a tablespoon of butter into the skillet over medium-high heat. When it melts, lay the un-buttered side of the bread into it
Grill until golden and toasty, then flip it over to the buttered side and grill that
While the bread is toasting, ensure your eggs are ready and all the ingredients are laid out to cook. These go FAST, and you will NOT have time to prep things once the eggs hit the pan.
When the toast is grilled on both sides, place it on the serving plate, wipe out the skillet with a paper towel, return the skillet to medium high heat and immediately start the eggs
For The Eggs: NOTE: while this seems lengthy, it literally nearly takes longer to read the steps than to cook the eggs in this style. Be aware!
While the toast is grilling...
In a small bowl, gently whisk together the eggs, cream, and pepper (NOT the salt!! Salting now will change the texture)
Portion out the butter and make sure the cheese slices are ready to grab
When the toast is out of the skillet and the skillet is wiped clean and back over the heat...
Immediately add a goodly nob (at least 1 TBS) of good butter
When the edges of the butter are foaming and just starting to brown, pour in all the eggs
Immediately lift the pan off the heat and begin stirring continuously and thoroughly with a rubber spatula
You will see the eggs solidifying in a thin layer against the bottom of the bottom of the pan. Scoop those up with the spatula and spread them into the liquid eggs, allowing new eggs to contact the bottom of the pan
Still holding up the pan, add the sliced cheese and then keep working the eggs
Eventually, the pan will cool enough that the coating of solidified eggs on the bottom will stop or slow in formation. Return the pan to the heat, still stirring vigorously, until you see that coating beginning to form again. Lift the pan from the heat and continue working those barely-cooked eggs into the rest, gradually bringing the entire mass to higher temperatures
Continue repeating the on and off the heat process, stirring constantly. At some point, you will reach an "critical temp" and the whole mass will thicken notably, with barely any liquid egg around the edges. IMMEDIATELY remove the pan from the stove and pour the thickened eggs over the toast waiting on the serving plate
Add a light sprinkle of salt and another bit of butter to melt over the eggs
PLATING: Remove the waiting bacon and tomatoes to the serving plate
!Serve Immediately!
!DEVOUR!
Ah, this was a LOVELY nosh! Yum! Wuff does love his eggs this style, so much! Vrghr was inspired by Gordon Ramsey's method, but wuffy adds a few touches of his own to dial things in to Vrghr's own preferences.
Vrghr adds a bit of cream to increase the richness and creaminess of the eggs, and a slice of nice sharp cheddar cheese to boost that even farther. Plenty of butter in the pan, and a little touch more over the eggs at the end. For those who want to carry things even further, a bit of fresh thyme or tarragon in the mix really makes these special, but wuff left those off for this batch, in deference to the tastes of those he was serving.
The seared tomatoes are dead simple to create, and add a lovely bright, slightly sweet vegetal note that nicely balances and complements the rich eggs beside them. Grilled buttery toast beneath the eggs brings a lovely crunch and texture to contrast the creamy rich eggs on top.
And of course, can't forget the BACON!
Wuffy did a bit of a trick with this batch, starting them in water to create a better texture, but still with the crisp highlights and rich bacon flavors.
There's a BUNCH of science that goes into why the water-first technique works. Curious furs can look it up for themselves. But odd as it may sound, starting the bacon off with some agua in the pan creates fantastic results. Give it a try and see for yourself if you like what it does!
This meal, especially the eggs, is more about the Technique than the Ingredients. Using the same ingredients without this technique will give totally different results in texture and appearance.
Enough wuffy blabbering! Follow along for some tasty results!
INGREDIENTS:
For The Eggs:
3 large Eggs per serving
1 "sandwich slice" Sharp Cheddar Cheese per serving
1.5 tsp Heavy Cream per egg (so 1.5 TBS per serving of 3 eggs)
2 TBS Butter
~1/8 tsp ea. Salt and Ground Black Pepper (or to taste)
OPTIONAL: Pinch of fresh Tarragon or Thyme
For The Tomatoes:
2-3 very small Vine Ripe Tomatoes per serving, halved (or 6-8 cherry tomatoes)
2 tsp Olive Oil
Sprinkle of Salt & Pepper
For The Toast:
1 slice good hearty bread per serving (wuff used multi-grain Harvest Loaf w/seeds)
2 TBS salted Butter per serving
For The Bacon:
2-4 slices of GOOD Bacon per serving
~1/4-1/2 C Water for the pan (depends on size of pan. You want the water at least even with or slightly covering the tops of the raw strips)
DIRECTIONS:
You want to cook the eggs last. They need to go straight out of the skillet and onto the toast just as soon as they reach the right finished stage. If they set in the pan, they will continue to cook and get tougher. Same will happen if you try to "hold" them in a warming oven.
The bread should be the next-to-last finished, so it stays crisp but tender inside. The bacon and tomatoes can "hold" in a gently warm oven while the other two items are finishing.
The eggs will only take a minute or two, maybe 3, to finish, if you do this properly.
For The Bacon:
In a medium-large skillet over medium to medium high heat, add the water and the bacon strips. The water should just barely cover the raw bacon.
Allow the bacon to heat until the water has completely boiled off. Continue cooking until the strips reach your desired level of crispness, flipping as needed. Place on paper towel to drain and hold in a warming oven until ready to plate
For The Tomatoes:
In a medium-large skillet over high heat, add the oil and allow it to begin to shimmer. Add the halved tomatoes skin side down. Sprinkle the cut tops with a bit of salt and pepper
Allow to sear until toasty blacken spots appear, then flip to the other (cut) side and continue cooking until that side is lightly seared too. You want to keep the heat pretty high and sear them quickly, not cook them deeply into the middle. Otherwise they will get flabby and their juices will run out
Remove to a platter in a warming oven to hold until ready to plate
For The Toast:
Butter one side of the sliced bread
Put a tablespoon of butter into the skillet over medium-high heat. When it melts, lay the un-buttered side of the bread into it
Grill until golden and toasty, then flip it over to the buttered side and grill that
While the bread is toasting, ensure your eggs are ready and all the ingredients are laid out to cook. These go FAST, and you will NOT have time to prep things once the eggs hit the pan.
When the toast is grilled on both sides, place it on the serving plate, wipe out the skillet with a paper towel, return the skillet to medium high heat and immediately start the eggs
For The Eggs: NOTE: while this seems lengthy, it literally nearly takes longer to read the steps than to cook the eggs in this style. Be aware!
While the toast is grilling...
In a small bowl, gently whisk together the eggs, cream, and pepper (NOT the salt!! Salting now will change the texture)
Portion out the butter and make sure the cheese slices are ready to grab
When the toast is out of the skillet and the skillet is wiped clean and back over the heat...
Immediately add a goodly nob (at least 1 TBS) of good butter
When the edges of the butter are foaming and just starting to brown, pour in all the eggs
Immediately lift the pan off the heat and begin stirring continuously and thoroughly with a rubber spatula
You will see the eggs solidifying in a thin layer against the bottom of the bottom of the pan. Scoop those up with the spatula and spread them into the liquid eggs, allowing new eggs to contact the bottom of the pan
Still holding up the pan, add the sliced cheese and then keep working the eggs
Eventually, the pan will cool enough that the coating of solidified eggs on the bottom will stop or slow in formation. Return the pan to the heat, still stirring vigorously, until you see that coating beginning to form again. Lift the pan from the heat and continue working those barely-cooked eggs into the rest, gradually bringing the entire mass to higher temperatures
Continue repeating the on and off the heat process, stirring constantly. At some point, you will reach an "critical temp" and the whole mass will thicken notably, with barely any liquid egg around the edges. IMMEDIATELY remove the pan from the stove and pour the thickened eggs over the toast waiting on the serving plate
Add a light sprinkle of salt and another bit of butter to melt over the eggs
PLATING: Remove the waiting bacon and tomatoes to the serving plate
!Serve Immediately!
!DEVOUR!
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