Jamon Scrambled Eggs ‘w’ Wagyu Dripping Fried Bread
Scrambled Eggs next level, It’s a holy trinity. Not only is this recipe #BillWallaceFriendly but it is ALL from the fridge this morning. But, it is also #KnibbsyKiddleWagyuFriendly & #BillWallaceFriendly at the very same time as it uses Wagyu beef dripping (rendered and solidified fat). BOOM!!! It was a beauty this morning. I have been waiting a really good reason to use my new Wagyu rendered beef fat. Today was that day, and so became Strawberry Blonde’s and Jude Jude’s brekkie for this Sunday;
Jamon Scrambled Eggs ‘w’ Wagyu Dripping Fried Bread
This was one of those classic dishes; eating the parts alone = yummy. But, eat together = STOP THE BUS!!!
Looks pretty nice too I think…
Here we go – there will be enough here for 2 hungry mouths;
- 3 eggs
- 1″ knob of salted butter
- Sea salt & cracked black pepper
- 2 slices of white bread – cut off the crusts and cut into soldiers
- 4 slices of Jamon of equivalent (any ham basically) – cut into little pieces
- 2 Tbps of rendered Wagyu beef fat (dripping) – or equivalent (oil)
ABC, it’s easy as 123;
- Crack the eggs into a saucepan, add the butter and get that over medium heat;
- Every 30 seconds or so take it off the heat and stir it around with a spatula;
- Back on the heat for 30 seconds, then off again and stir it around;
- Repeat this until the eggs are binding together but still a little ‘wet’ – off the heat;
- Season with a sprinkle of sea salt & cracked black pepper, throw in the chopped Jamon and stir it all through;
- I used stacking rings to plate this – yeah all sort of restaurant like;
- In parallel take a frying pan and melt the Wagyu dripping, in with the bread soldiers and fry those off until golden brown on both sides;
- Pop the soldiers on some kitchen towel to remove the excess fat and then stack them on the platter with the eggs;
- Get that out soonest to your awaiting hungry chicks…
