Scrambled eggs on Bovril toast
2
Easy
"Bovril is a staple in many South African households,” says Chef Ollie. “My Nana often made these scrambled eggs on Bovril toast for me. By cracking the eggs straight into the pan, you get egg-white ribbons that give the scrambled eggs a better texture. Simple and salty, this is my favourite breakfast. If you’re (unfortunately) a Marmite person, use that instead of Bovril."
Ingredients
Method
- 4 slices sourdough bread
- 8 T butter
- 6 eggs
- salt and white pepper to taste
- 2 t Bovril
- Maldon salt to finish
Method
Ingredients
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.
Extracted with permission from Freestyle Cooking with Chef Ollie (Penguin Random House South Africa)
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