- 100 g good pancetta or bacon lardons
- 4 large free-range eggs
- 30 g butter
- sea salt and freshly ground black pepper
- 50 ml crème fraîche
Using a nonstick frying pan, fry the pancetta or bacon lardons in the oil until crispy. Set aside to keep warm then wipe the pan.
Crack the eggs into a bowl then lightly beat them together.
Melt the butter in the pan over a gentle heat and swirl it around – don’t let it brown.
Tip in the eggs and stir every few seconds, making sure you scrape the base of the pan.
When the egg looks like it’s setting, stir in some salt and pepper, and the crème fraîche, and remove from the heat.
At this stage, it should still be ever-so-slightly runny as it will cook further by the time it reaches the plate.
Scatter over the crispy pancetta or bacon lardons then pile onto buttered toast.
Have the tomato sauce at the ready, for those who feel naked without it.
Brekky in bed – sorted.