This dish was created almost by accident after we started making staff breakfast meals in our Soho restaurant. The first time I ate Indian scrambled eggs (or 'egg bhurji' in Mumbai) I remember thinking how superior it was to how we eat them at home - I found the Indian spices far more exciting. I have created my own version for you to try, but have stuck to the traditional way of preparing the eggs, using lots of butter, and cooking over a low heat, to retain that melt-in-the-mouth texture. With the lardo (cured pig fat), melting over the hot eggs, topped with salty Berkswell sheep's cheese and sweet and sour shallots, this is the perfect balance of flavours. If you can't get Berkswell, you can use Parmesan, Pecorino, aged Chedder, Comte or Gruyere. Leave out the lardo if you're vegetarian - the result is still delicious
For The Pickled Shallots
Note: this recipes makes more pickled shallots than required for 4 people but it is well worth making up a batch for you to use as you like! Just store in a sterilised jar and keep in the fridge. It will keep for a few months
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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