Instead of the usual bacon and eggs, which is still good (no doubt), Gordon Ramsay has shared his culinary expertise to deliver an extraordinary recipe.
To complement the chef’s scrambled eggs, Ramsay reveals how to make bacon jam, which is then spread onto the toast.
A large, heavy-bottomed skillet is required to make the bacon jam, which is caramelised and cooked into a deliciously thick and flavoursome accompaniment.
“Bacon jam can also be puréed lightly with an immersion blender for a creamier consistency if desired,” said Ramsay.
Make sure to make the bacon jam well ahead of time, preferably the night before, as it’s not as straightforward as one may hope.
Bacon jam recipe
Ingredients
- One pound of thick-cut bacon, sliced into 1cm pieces
- One small yellow onion, chopped
- Three shallots, halved and sliced into thin half moons
- 100g cup brown sugar
- 155ml maple syrup
- 125ml cup freshly brewed coffee
- 115ml cup apple cider vinegar
- Half a teaspoon of red pepper flakes
Method
Add bacon to a skillet set over medium-high heat. Cook, stirring occasionally until the bacon is starting to crisp (about 10 minutes). Use a slotted spoon to remove bacon from the pan and set aside.
Pour out the bacon fat (reserve for another use) and leave about one tablespoon of fat in the pan.
Reduce heat to medium-low then add onions and shallots. Cook, stirring occasionally, until onions caramelise, about 20 to 25 minutes. Add a splash of water if the pan starts to get too dry.
Once caramelised, return the bacon to the pan and add brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes. Increase the heat to medium-high to bring to a boil for about one minute.
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 one hour and 30 minutes to two hours. Remove from heat and adjust seasoning as needed.
To store the bacon jam
Let cool to room temperature, then store in an airtight container in the refrigerator for up to one week.
Scrambled eggs recipe
Ingredients
- Six eggs, cold
- One tablespoon of unsalted butter, cold
- Kosher salt
- Freshly ground black pepper
- One teaspoon crème fraîche, optional
- Chives, thinly sliced
- Flaky salt, optional
Method
Crack eggs into a deep saucepan and add butter then place the pan over high heat. Stir continuously with a rubber spatula, making sure to scrape the bottom of the pan.
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 three minutes.
In the last minute, season the eggs lightly with salt and pepper. For extra creamy texture, stir in crème fraîche.
Once eggs are cooked to your liking, spoon over the bacon jam on toast and garnish with chopped chives and flaky salt if desired.
