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Scrambled eggs – the perfect start to the day

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Ingredients for 2 servings:

  • 3 eggs
  • 40 g bacon (Gelderner belly bacon)
  • 40 g bacon (lardo)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut 40g of lardo (Italian bacon) into small cubes and sear in a pan (made of wrought iron or enameled cast iron) until crisp. Reduce the heat to low. Finely dice the bacon and sear gently in the fat from the lardo. It should be crispy, not blackened. Once crisp, carefully add the three eggs, leaving the yolks whole. Gently whisk the egg whites until cooked through, then stir in the yolks and let them set briefly. Season with salt and pepper to taste. Do not add during cooking, as the salt draws out moisture and the pepper will burn and lose its flavor due to the heat in the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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