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Ingredients |
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Quantity |
Ingredient (if applicable, as prepared & piece size) |
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amount |
unit (g/ml) |
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Free Range Eggs |
4 No. s |
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Cream |
35ml |
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Milk |
200ml |
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Butter |
50g |
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Costa Salt |
To Taste |
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Pepper Black |
Pinch |
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Patum Pepperum |
For Spreading on Toast |
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Sour Doug Loaf |
1 No. |
Sliced |
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Butter |
To spread on toast |
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Anchovies Fillets |
8 No. s |
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Fresh Parsley |
1 tbsp |
Finely chopped |
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Method |
- In a mixing bowl, whisk together eggs, milk, cream salt and pepper till mixed well and keep aside.
- In a pan heat and melt butter and pour in the egg mix and cook on medium to high heat. Mix only when the egg starts to scramble.
- Do not mix to much or the egg mix will leave a lot of water.
- Toast sour dough bread slices and lightly butter them first and then spread some Patum relish.
- Spoon some scrambled egg on the Patum toast and garnish with a fillet of anchovy and some chopped parsley and serve hot.
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Timings & temperatures |
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Preparation time: 10 mins |
Cooking Method: Simmer |
Heat Setting: Medium heat |
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Cooking Time: 20 mins |
Cooking Medium: Hob |
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