Eggs Scrambled in Bacon Fat (2)

A luxurious way to serve eggs and bacon from Melbourbe based chef Blayne Bertoncello.

Eggs Scrambled in Bacon Fat (2)
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Eggs Scrambled in Bacon Fat (2)
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Ingredients
Servings:
Instructions
  1. In a frypan over medium heat, cook the bacon to render the fat, stirring occasionally for five minutes, until the bacon begins to brown.While the bacon is cooking, in a medium bowl, whisk the eggs.
  2. When most of the bacon fat has rendered in the pan, add the eggs and chives. Using a spatula, gently fold over the eggs to incorporate the bacon and chives into the layers.
  3. In a separate frypan over medium heat, heat the oil and butter until the butter begins to foam. Add the sourdough and fry for two minutes. Drizzle the lemon juice on to the sourdough, then flip and fry on the other side for another two minutes.
  4. To serve, place a slice of fried bread on to each plate, top with the folded eggs and finish with a sprinkle of chopped chives and salt.
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