Creamy Scrambled Eggs with Prosciutto and Black Kampot Pepper


In our house, this dish is known as "The Breakfast of Champions." You can never go wrong with this meal. Done well, you'd have it for breakfast, lunch, or supper.

This is what you'll need:

  • 4 starved mouths
  • 8 eggs, preferably free range 
  • Fresh double cream
  • Plenty of parsley
  • Handful of medium-sized tomatoes 
  • Sourdough 
  • 4 slices of prosciutto 
  • Watercress 
  • Olive oil
  • Salt flakes
  • Stony Groves Black Kampot Pepper

Get oven to 180 degrees. If you're lucky to have two ovens, place 4 large plates in the other oven at 50 degrees. Cut tomatoes into 8ths, sprinkle with salt and olive oil, and bake for 20 minutes. Wash and dry the parsley.

Crack the eggs into a bowl. Then add 50 ml of cream, salt, and Stony Groves Black Kampot Pepper (it's imperative not to be stingy with the pepper). Slice and toast the sourdough. Let sourdough cool then butter it and place on the warm plates from the oven. Top with prosciutto. 

Ok, so you're almost ready for the tricky part. This is what I call "The Feel." My mother taught me many years ago, and, having been trained at Cordon Bleu, she knows what she's doing.

After beating the egg mixture for a minute or two, place a generous tablespoon of butter into a frying pan (at least 20cm - you'll need space to shake the egg around towards the end). Melt the butter in the pan at a low temperature. Take off the heat, pour the egg mixture in, and mix with the melted butter. Bring the heat up and start scraping the bottom. You'll want a flat-edge silicon spatula.

As the mix heats up, whatever you do, keep scraping! Once half the mixture is scrambled, turn the heat down and shake the plan as you scramble. Once the mix is fully scrambled, add in chopped parsley.

Spoon on top of the sourdough and prosciutto, add tomatoes from the oven and a sprig of watercress. Add more salt and Stony Groves Black Kampot Pepper and serve. 

Now enjoy the deliciousness of The Breakfast of Champions!

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