Scrambled eggs with coppa
I always associate scrambled eggs with the years I lived in England, where you could get a nice runny plate of scrambled eggs on toast in hotels for breakfast.
France is more an omelet country. Scrambled eggs are called oeufs brouillées and sometimes figure on menus for brunch or to accompany asparagus.
The dish got a boost from the Dukan diet as Pierre Dukan – who’s method has its fans and critics – recommended eating eggs for their proteins and some websites show Dukan recipes of scrambled eggs with slices of turkey.
Here I made a very simple preparation for scrambled eggs on slices of coppa, an Italian kind of bacon, with dried thyme.
I used a silicone coated wire whisk because that does not scratch the pan.
- Four eggs
- Slices of coppa
- Salt, pepper
- Put butter in a skillet, add the coppa and fry at high heat until crispy.
- Take the coppa from the pan, add more butter and lower the heat to moderate.
- Break the eggs in a bowl, add pepper, salt and thyme and start whisking to mix the eggs. Do not whisk too much as if you were making an omelette.
- When the butter has melted in the skillet, add the eggs and stir with the whisk until the eggs have nearly totally set. You want to keep it a bit runny. Take the pan from the heat as the eggs will continue to set.
- Put the eggs on the coppa and serve.