CookEat Recipe

Scrambled Eggs, Pelligrini

Name: Scrambled Eggs, Pelligrini
Ingredients: 57 Gramme Bacon — Lean bacon, two ounces; 1 Teaspoon Butter — Butter to fry bacon; 1906 source measure retained without conversion; 2 Tomato — Medium red tomatoes, eight pieces each; 3 Saltspoon (source measure) Salt — First salt for tomato/bacon; 1906 source measure retained without conversion; source unit: saltspoon; 2 Saltspoon (source measure) Pepper — First pepper; 1906 source measure retained without conversion; source unit: saltspoon; 8 Egg — Fresh eggs; 0.5 Teaspoon Salt — Second salt for eggs; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Pepper — Second pepper; 1906 source measure retained without conversion; source unit: saltspoon; 59 Millilitre Cream — Cream, half gill

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Dice/fry two ounces bacon in teaspoon butter five minutes to safe pork endpoint. Peel two tomatoes, cut EACH into EIGHT pieces, add with FIRST salt/pepper and cook five minutes.
Step 2
Crack EIGHT eggs directly over bacon/tomatoes, add SECOND seasoning and half-gill cream. Oven five-minute guide, then stir gently on range until egg-dish centre74°C; serve.

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