Gordon Ramsay shared his secret ingredient that will take scrambled eggs to the next level, as he carefully pairs his dish with a popular type of bread
Gordon Ramsay has revealed his secret to elevating scrambled eggs, incorporating a popular type of bread and an inventive preserve. In response to Taylor Swift’s recent appearance on the New Heights podcast, hosted by her boyfriend, American football star Travis Kelce, and his brother Jason, the celebrity chef shared some sourdough-inspired recipes, reports the Express.
During the podcast, Swift and her beau expressed their “sourdough obsession”. The pop star confessed her love for baking, particularly sourdough, stating it’s ‘taken over her life’.
She also mentioned experimenting with different flavours, including Funfetti, for Travis’ nieces. To assist the stars in utilising their sourdough, Gordon suggested one of his versions of scrambled eggs on toast.
However, he pairs the eggs with a unique ingredient to enhance the dish’s flavour: bacon jam. In the caption of his TikTok video, Gordon wrote: “Heard you might need a sourdough recipe or two @ Taylor Swift & @Travis Kelce. Trust me I’m Bready for It! !”
The bacon jam incorporates brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes, creating a balance of sourness, sweetness, and a hint of spice. For the eggs, Gordon’s secret ingredient is crème fraiche, which lends an extra creamy texture to the perfect soft scramble.
Gordon’s video has already racked up over 1.6 million views, bagging 139,000 likes and 541 comments. Scott penned: “He can make anything look amazing!”
Maddie said: “Jason would lose it over this.”
Shannon wrote, “Okay but that bacon jam one looks fire I might have to try that,” whilst HexClad responded, “I think we need Taylor and Gordon in the kitchen together.”
Another commented: “The way I make this all the time i love it.”
If you fancy recreating Gordon’s scrambled eggs at home, here’s what you’ll need.
Gordon Ramsay’s Soft Scramble & Bacon Jam Toast
Ingredients
For the scrambled eggs
- 6 eggs, cold
- 1 tbsp/14g unsalted butter, cold
- Kosher salt
- Freshly ground black pepper
- 1 tsp crème fraîche, optional
- Chives, thinly sliced
- Flaky salt, optional
For the bacon jam
- 1 pound thick cut bacon, sliced into 1-cm pieces
- 1 small yellow onion, chopped
- 3 shallots, halved and sliced into thin half moons
- 100g brown sugar
- 155ml maple syrup
- 125ml freshly brewed coffee
- 115ml apple cider vinegar
- ¼ – ½ tsp red pepper flakes
Method
Pop bacon into a large heavy bottomed skillet or Dutch oven, separating the pieces with your fingers, and place over medium-high heat. Cook, stirring occasionally so as not to burn the bottom, until the fat renders out and bacon begins to crisp, about ten minutes.
Use a slotted spoon to lift bacon from the pan and set aside. Drain bacon fat (save for another use) and leave about one tablespoon of fat in the pan.
Turn heat down 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 begins 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 and turn heat up to medium-high to bring to a boil for about one minute. Lower the heat to a gentle simmer and continue cooking, stirring now and then, until the mixture thickens into a jam-like consistency and most of the liquid has evaporated, which should take about one hour and 30 minutes to 2 hours.
Once done, remove from the heat and adjust the seasoning as required.
If you’re using it immediately, spread it over toasted bread. If you plan to use it later, let it cool down to room temperature before storing it in an airtight container in the fridge for up to a week.
Break eggs into a deep saucepan, add butter, and place the pan on high heat. Stir continuously with a rubber spatula (avoid whisking), ensuring you scrape the bottom of the pan.
After about 30 seconds, remove the pan from the heat but keep stirring. After roughly ten seconds, return the pan to the heat.
Keep repeating this process, stirring all the while, for approximately three minutes.
In the final minute, lightly season the eggs with salt and pepper. For an extra creamy texture, stir in some crème fraîche.
Once the eggs are cooked to your preference, spoon them over the bacon jam on toast and garnish with chopped chives and flaky salt, if you like.
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