Scrambled eggs with rocket and soft herbs

Scrambled eggs with rocket and soft herbs

By
From
Botanical
Serves
4
Photographer
William Meppem

One of the cornerstones of breakfast at the Botanical is our extremely popular scrambled eggs. There are many ways to scramble eggs successfully, but this is a fresh and unique version, where only the best free-range eggs will do. My trick for making smooth and creamy scrambled eggs is to heat some cream in a wide pan and, as it comes to the simmer, begin adding a fine stream of beaten egg while stirring vigorously with a wooden spoon.

Ingredients

Quantity Ingredient
450ml pure cream
16 eggs, beaten
100g grana padano, finely grated, (optional)
120g wild rocket, excess stalks removed
1 bunch chives, finely chopped
1 tablespoon flat-leaf parsley leaves, shredded
1 tablespoon basil leaves, shredded
1 tablespoon tarragon leaves, shredded
salt and freshly ground black pepper
4 slices sourdough

Method

  1. Warm the cream in a wide, non-stick frying pan over a low heat, until it begins to simmer.
  2. Transfer the beaten eggs to a pouring jug. Gradually pour about a quarter of the egg mixture in a slow stream into the cream with one hand, while stirring the cream vigorously with the other. Only add more egg as the first pour begins to scramble, keeping a medium heat under the mixture. Continue until you have added all the egg mixture. Add the grana padano, if using, and cook for another 10 seconds or so.
  3. Remove the pan from the heat. Fold the rocket into the eggs – it will begin to wilt. Add the herbs and season to taste.
  4. Serve the scrambled eggs on freshly toasted sourdough.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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