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

Directions

1. Make the Bacon Jam: Add bacon to a big heavy bottomed skillet or dutch oven, separating the items together with your fingers, and set over medium-high warmth. Cook dinner, stirring sometimes as to not scorch the underside, till the fats renders out and bacon is beginning to crisp, about 10 minutes. Use a slotted spoon to take away bacon from the pan and put aside.
2. Pour out bacon fats (reserve for an additional use) and go away about 1 tablespoon of fats within the pan. Cut back warmth to medium-low then add onions and shallots. Cook dinner, stirring sometimes, till onions caramelize, about 20-25 minutes. Add a splash of water if the pan begins to get too dry.
3. As soon as caramelized, return the bacon to the pan and add brown sugar, maple syrup, espresso, apple cider vinegar, and purple pepper flakes and improve warmth to medium-high to convey to a boil for about 1 minute.
4. Cut back warmth to a naked simmer and proceed to cook dinner, stirring sometimes, till the combination is thick and jammy and a lot of the liquid has cooked out, about 1 hour and half-hour – 2 hours. Take away from warmth and modify seasoning as wanted.
5. If utilizing now, unfold on high of toasted bread. If utilizing later, let cool to room temperature and retailer in an hermetic container within the fridge for as much as 1 week.
6. Make the Eggs: Crack eggs right into a deep saucepan and add butter then place the pan over excessive warmth. Stir constantly with a rubber spatula (don’t whisk), ensuring to scrape the underside of the pan.
7. After 30 seconds, take the pan off the warmth and maintain stirring. After about 10 seconds, put the pan again on the warmth. Repeat this course of, stirring constantly, for about 3 minutes.
8. Within the final minute, season the eggs flippantly with salt and pepper. For further creamy texture, stir in crème fraîche.
9. As soon as 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 initially printed on Gordon Ramsay’s web site.