Gordon Ramsay has shared his secret ingredient for taking scrambled eggs to the next level, carefully curating his dish with a popular type of bread, as well as a creative conserve. He shared some sourdough-related recipes in response to Taylor Swift’s appearance on the New Heights podcast earlier this month, which is hosted by her boyfriend and American football star Travis Kelce and his brother Jason.
During the show, Swift and her boyfriend shared their love of the bread, calling it a “sourdough obsession”. The singer shared her love of baking, particularly sourdough, explaining how it’s ‘taken over her life’. Swift also shared how she experiments with different flavours, including Funfetti, for Travis’ nieces.
To help the celebrities make use of their sourdough, Gordon shared one of his variations of scrambled eggs on toast. However, there’s one ingredient he pairs the eggs with to bolster the dishes flavour: bacon jam.
Gordon wrote in his TikTok video’s caption: “Heard you might need a sourdough recipe or two @Taylor Swift & @Travis Kelce. Trust me I’m Bready for It!!”
The bacon jam uses brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes for a sourness, sweetness, and a little bit of spice. For the eggs, to create the perfect soft scramble, Gordon’s secret ingredient is creme fraiche, which gives it an extra creamy texture.
Gordon’s video has already been viewed over 1.6 million times, receiving 139,000 likes and 541 comments. Scott wrote: “He can make anything look amazing!”
Maddie commented: “Jason would lose it over this.”
Shannon said, “Okay but that bacon jam one looks fire I might have to try that,” while HexClad replied, “I think we need Taylor and Gordon in the kitchen together.”
Another wrote: “The way I make this all the time i love it.”
If you want to recreate Gordon’s scrambled eggs at home, this is what you’ll need.
Method
Add bacon to a large heavy bottomed skillet or dutch oven, separating the pieces with your fingers, and set over medium-high heat. Cook, stirring occasionally as to not scorch the bottom, until the fat renders out and bacon is starting to crisp, about ten minutes. Use a slotted spoon to remove bacon from the pan and set aside.
Pour out bacon fat (reserve for another use) and leave about one tablespoon of fat in the pan. Reduce heat 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 starts 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 increase heat to medium-high to bring to a boil for about one minute.
Reduce heat to a bare simmer and continue to cook, stirring occasionally, until the mixture is thick and jammy and most of the liquid has cooked out, about one hour and 30 minutes to 2 hours. Remove from heat and adjust seasoning as needed.
If using now, spread on top of toasted bread. If using later, let cool to room temperature and store in an airtight container in the refrigerator for up to one week.
Crack eggs into a deep saucepan and add butter then place the pan over high heat. Stir continuously with a rubber spatula (don’t whisk), making sure to scrape the bottom of the pan.
After 30 seconds, take the pan off the heat and keep stirring. After about ten seconds, put the pan back on the heat.
Repeat this process, stirring continuously, for about three minutes.
In the last minute, season the eggs lightly with salt and pepper. For extra creamy texture, stir in crème fraîche.
Once eggs are cooked to your liking, spoon over the bacon jam on toast and garnish with chopped chives and flaky salt, if desired.
