SCRAMBLED EGGS WITH HAM AND TOASTED CROISSANT

Scrambled eggs are the classic popular breakfast dish where it is also called the perfect English breakfast by some. It looks quick, easy and simple but the truth is, it can be surprisingly difficult to master. The key is in the texture - creamy and hence, it need to cook fast in a low-heat as cooking the eggs at a higher temperature makes them rubbery.

I worked in a restaurant back when I was in London last time and I happened to know a chef who had the chance to work with the Michelin-starred chef,  Gordon Ramsay. He told me that Gordon cooks his egg in a very rare and different way as we thought it is suppose to be. He showed it to me and it is the most superb tasty scrambled egg I had ever eat !

I was craving for a nice scrambled eggs for breakfast one morning (as i am on diet recently due to over gaining of fat where someone said that I will turn to an old and ugly pig - yes, u know who you are ~ ) and nothing else comes to my mind than the recipe I had mastered years ago and added in some extra ingredients of my own. Well, just scrambled eggs will looks dull and bored so I added a little sparks to it, anything will ease my crave but still healthy one way or another.

Simple and very straight forward :

• 3 x eggs
• 1 x plain Croissant
• 3 x slices of ham
• 3 knobs of butter
• dash of salt and black pepper
• shredded Mozzarella cheese 
• 2 x teaspoon of crème fraîche / fresh cream (or else milk will do but it wouldn't gives the creamy texture as crème fraîche)
• dash of mix herbs.

Slice the croissant and season lightly with some salt and pepper. Put it onto a dry pan and toast it. There is no oil needed as the croissant already contain lots of butter in them. Toasted them both side, place on the plate after it is done.

Arrange the slice ham on top of the toasted croissant.

Break the eggs into a cold pan with the knobs of butter. Now here is the tricks, do not whisk the eggs beforehand as it will break down the eggs.

Put the pan onto the heat and all there is to do is stir and stir and more stirring, otherwise the portion of the eggs on the bottom of the pan will be overcooked while the other portions on top won't get cooked properly. When the butter melted with the eggs it will gives a rich creamy texture to it. 

When the eggs feel like thicken but still soft, remove it from the heat and keep on stirring. Scrap the bottom and side to prevent the eggs from over-cooked. The heat on the pan will continue cooking the eggs. 

When it looks cooked and creamy, add salt and pepper. Mix it well, add in the  crème fraîche. It will prevent the eggs from over-cooked as it will cool it down.

Back onto the heat for 30 seconds, add in the cheese. Fold the eggs well and lastly, throw in the mix herbs.

Transfer the scrambled eggs onto of the ham,  garnish it with some crispy salad and there it is, the  simple and yet, nicest breakfast of all, Scrambled eggs with Ham and toasted Croissant.