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Scrambled eggs on Bovril toast

Scrambled eggs on Bovril toast

Name: Panzanella-style tomato salad
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: olive oil 2T,sourdough, broken into pieces 4slices,tomatoes, chopped and sliced 6,Woolworths Rosa tomatoes, halved 200g,Italian parsley, for serving ,For the dressing, blend: ,tomatoes 2,garlic, crushed 3cloves,red chillies, chopped 2,red wine vinegar 1⁄2 cup,extra virgin olive oil 1⁄2 cup,salt, to taste

By Ollie Swart

Serves 2

Difficulty Easy

Ingredients

4 slices sourdough bread
8 T butter
6 eggs
salt and white pepper to taste
2 t Bovril
Maldon salt to finish

Method

1. Pop the bread in the toaster.

2. Heat half the butter in a non-stick pan over medium heat. Once the butter has melted, break the eggs straight into the pan and add a pinch of salt and white pepper. Using a spatula, pop the yolks and gently stir the eggs as they cook. Cook until the eggs are just set to avoid overcooking. You want to remove the pan from the heat just before the eggs are fully cooked as they will continue to cook with the residual heat. Stir for a minute off the heat.

3. Before you butter the toast with the remaining butter, let the toast cool slightly so the butter doesn’t melt completely. Butter all the way to the edges, then add a thin layer of Bovril.

4. Top with the perfectly cooked scrambled eggs and sprinkle each with a little Maldon salt.

Find more egg recipes here

Extracted with permission from Freestyle Cooking with Chef Ollie (Penguin Random House South Africa)

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Scrambled eggs on Bovril toast

Scrambled eggs on Bovril toast

Ingredients

Method