CookEat Recipe
Williams Scrambled Eggs on Bacon Toasts
Coconut-flecked scrambled eggs served on anchovy-spread toasts with broiled bacon.
Method
Steps
Step 1
Cut six pieces of bread two inches square and a quarter of an inch thick. Toast them and spread a very little anchovy paste over each; arrange on a hot serving dish.
Step 2
Broil six thin lean slices of raw pork bacon for about one minute on each side, continuing as needed until cooked crisp. Keep hot for assembly.
Step 3
Break eight eggs into a bowl. Add half a gill of cream, half a teaspoon of salt, two saltspoons of pepper and one tablespoon of finely shredded unsweetened coconut. Beat with a fork for one minute.
Step 4
Heat one tablespoon of melted butter in a saucepan. Add the egg mixture and cook for about six minutes, stirring briskly, until the scrambled eggs are set and reach at least 160°F throughout.
Step 5
Put one slice of hot cooked bacon on each anchovy-spread toast, divide the scrambled eggs evenly over the six toasts and serve promptly.
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