Gordon Ramsay’s ‘decadent’ scrambled eggs can be made ‘in a matter of minutes’

Instructions

1. Make the Bacon Jam: Add bacon to a large heavy bottomed skillet or dutch oven, separating the pieces with your fingers, and set over medium-high heat. Cook, stirring occasionally as to not scorch the bottom, until the fat renders out and bacon is starting to crisp, about 10 minutes. Use a slotted spoon to remove bacon from the pan and set aside.
2. Pour out bacon fat (reserve for another use) and leave about 1 tablespoon of fat in the pan. Reduce heat to medium-low then add onions and shallots. Cook, stirring occasionally, until onions caramelize, about 20-25 minutes. Add a splash of water if the pan starts to get too dry.
3. Once caramelized, return the bacon to the pan and add brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes and increase heat to medium-high to bring to a boil for about 1 minute.
4. Reduce heat to a bare simmer and continue to cook, stirring occasionally, until the mixture is thick and jammy and most of the liquid has cooked out, about 1 hour and 30 minutes – 2 hours. Remove from heat and adjust seasoning as needed.
5. If using now, spread on top of toasted bread. If using later, let cool to room temperature and store in an airtight container in the refrigerator for up to 1 week.
6. Make the Eggs: Crack eggs into a deep saucepan and add butter then place the pan over high heat. Stir continuously with a rubber spatula (don’t whisk), making sure to scrape the bottom of the pan.
7. After 30 seconds, take the pan off the heat and keep stirring. After about 10 seconds, put the pan back on the heat. Repeat this process, stirring continuously, for about 3 minutes.
8. In the last minute, season the eggs lightly with salt and pepper. For extra creamy texture, stir in crème fraîche.
9. Once eggs are cooked to your liking, spoon over the bacon jam on toast and garnish with chopped chives and flaky salt, if desired.

This recipe was originally published on Gordon Ramsay’s website.