It’s not often that you’re offered a breakfast that can be made using only a few ingredients, but this is exactly what chef Stephen Buckley did for a new breakfast recipe he’s sharing with us.
The new recipe is inspired by a dish he’s making with his wife, Jane, and the result is an egg scramble, a combination of egg, omelette and scrambled eggs that he calls the “egg-y” version.
“It’s not the first time I’ve made a scrambled egg scramble with eggs but I was always hesitant because the scrambled eggs usually require a little more flour than I was comfortable with,” Buckley says.
“I think a lot of egg scrambles that I’ve done have a lot more flour.
The scrambled eggs are a bit thicker than a regular scrambled egg but I love the taste.”
When the couple’s children were young, they were told the scrambled egg was the way to go for breakfast, but Buckley says the kids loved it so much, he started thinking about what he could do to make it better.
“So I took some of the scrambled scrambled eggs from the eggy version and made a little version that I thought would be a bit easier to make.”
It takes a little bit of prep time to get the right proportions, but once you have them in the oven, it’s so easy.””
But it’s been great so far.”
“It takes a little bit of prep time to get the right proportions, but once you have them in the oven, it’s so easy.”
Burrell and Buckley’s new scrambled eggs recipe comes from their restaurant, Ballybough, in Dublin.
“We were trying to find something simple that could work in the morning and we ended up finding a good egg scramble recipe that we could just cook and let it simmer and make breakfast,” Buckley explains.
“There are no fancy ingredients or fancy cooking techniques, we just like to make something easy to put together and we have a good variety of eggs to choose from.”
In the last couple of years I’ve also started working with my wife and kids in the kitchen to get a good understanding of cooking and baking and they’re really happy with the result.
“The scrambled eggs come out of the oven after a few minutes of simmering in a pan of butter, and they cook up to an hour before they’re ready to eat.
The recipe comes together in about 45 minutes and takes around 50 minutes to cook, but the couple says it’s worth the wait, as they’re very happy with how it turned out.”
Check out our new podcast, Breakfast Belly, where we look at the different ways we eat breakfast.”
I’ve been enjoying making scrambled egg scrambled with a bit of butter and a little salt and pepper, and I think that’s something we should all try.”
Check out our new podcast, Breakfast Belly, where we look at the different ways we eat breakfast.