Mother’s Day is just around the corner. This Sunday 12th May. Here is an easy breakfast in bed suggestion for all those husbands and children who may be contemplating cooking up a storm in the kitchen on Sunday morning. Breakfast panini. Filled with Bill Granger’s divinely creamy scrambled eggs, crispy flash fried prosciutto and peppery rocket.
These scrambled eggs have what can only be described as a cult following in Sydney. I remember falling in love with them a lifetime ago at Bill’s iconic Darlinghurst cafe. For many years, before the demands of family life took over, my husband and I would religiously decamp to Bills on a Saturday morning with our newspaper and order plates of scrambled eggs and ricotta hotcakes to share. We still visit that original cafe but sadly not as often as we would like.
Years later Bill published his first cookbook Sydney Food. The secret was out. Those scrambled eggs were laden with cream! No wonder they were so luscious. What could be more fitting for a very special Mothers Day treat than a breakfast panini filled with those scandalously delicious eggs?
Breakfast Panini With Scrambled Eggs, Prosciutto and Rocket.
Once made up these panini can be served toasted or untoasted. To toast simply preheat a sandwich press and grill the panini for three minutes or so before serving.
For each panino
One good Italian bread roll or two slices ciabatta or sourdough bread
One serving Bill Granger’s Iconic Scrambled Eggs
Two thin slices of prosciutto, crisped in a hot fry pan
SPLIT bread roll in half. Prepare scrambled eggs and crisped prosciutto. Fill the roll with rocket, scrambled eggs and prosciutto. Serve fresh or toast in a preheated sandwich press for three minutes.
Bill Granger’s Iconic Scrambled Eggs
1/3 cup Cream
1 Pinch of Salt
10 g Butter
PLACE eggs, cream and salt in a bowl and whisk together.
MELT butter in a non-stick frying pan over high heat, taking care not to burn the butter.
POUR in egg mixture and cook for 20 seconds, or until gently set around the edge.
STIR the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them.
LEAVE to cook for 20 seconds longer and repeat the folding process.
WHEN the eggs are just set (remembering that they will continue cooking as they rest) turn out onto a plate.