Ingredients
Eggs
Eggs, large, fresh3
Cream, full fat15 ml
Salt + white pepperpinch
Unsalted butter (for pan)15 g
Fillings (guest picks, 60 g)
Bacon, diced + crisped (PURCHASED)as ordered
Ham, diced (PURCHASED)as ordered
Tomato, diced + drainedas ordered
Capsicum, fine diceas ordered
Onion, fine dice + sweatedas ordered
Cheddar, grated (PURCHASED)as ordered
Chopped herbsas ordered
Toast
Sourdough, in-house, sliced2 slices
Butter, soft15 g
Method
1
Confirm fillings with guest. Pre-cook any needed — bacon crisped, onion sweated, capsicum softened. Hold warm.
2
Whisk eggs with cream, salt, white pepper to ribbon stage — no streaks.
3
Heat 24cm non-stick to medium-high. Melt butter, swirl to coat.
4
Pour eggs. First 30 sec — drag set edges to centre, tilt pan to refill gaps.
5
When eggs are 80% set but glossy, scatter fillings across the centre third.
6
Fold over fillings. Slide to plate folded side down. Do not overcook. Plate within 60 sec.
7
Toast sourdough golden, butter generously, cut diagonal, plate alongside.