Scrambled Eggs on Toast with Crisp Pancetta and Confit Tomatoes

Name: Scrambled Eggs on Toast with Crisp Pancetta and Confit Tomatoes
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: fresh parsley leaves (optional); black pepper; 4 slices good quality toast, buttered or drizzled with olive oil; 15 grams butter; 30 ml thick or pure cream; 30 ml thick or pure cream; 8 eggs; 8 slices pancetta; pinch of dried chilli flakes; 1 teaspoon olive oil; salt, to taste; 4 Roma tomatoes

Preparation info

Serves
4

Difficulty
Medium
Ready in
25 min

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Sous vide scrambled eggs are extremely simple to make but take twice as long to cook as pan scrambled eggs. So why would you bother? Two reasons: the first is the lack of mess; the second is the fluffy, melt in your mouth texture. These scrambled eggs are truly amazing.

Ingredients

Confit tomatoes and pancetta

4 Roma tomatoes
salt, to taste
1 teaspoon olive oil

Sous vide
Breakfast
Gluten-free

Method

Confit tomatoes and pancetta

Preheat a water bath to 77.5°C/171°F and the oven to 180°/356°F.

Cut the tomatoes in half lengthwise, and place in a vacuum pouch with the salt, olive oil and chilli flakes. Vacuum-seal on high and