OK lovely people, we're going to do the most incredible, breakfast or brunch, Scrambled Egg Omelette
With a beautiful tomato salad finished with some basil, and an amazing Chili Sauce
And I'm going to be bigging up my pan from Jamie Oliver by Tefal range and showing you how damn good it is!
Let's get going
First up I want to do a beautiful simple tomato salad
Just slice up the tomato's, about a centimeter thick
So we want to celebrate shape, colour and of course flavour
What I want to do is mix up the tomato on the plate
Try and change up the colours
How beautiful, what a lovely celebration of ingredients
Just sprinkle some lovely sea salt and just a little bit of pepper
And then also a drizzle of extra virgin olive oil
Just a few basil leaves
Like that
So that is your basic tomato salad
Now I want to contrast that with omelette like you've never seen before
But to go with it I want to I want a little chilli sauce
Any chilli's you like, have a look down here
We've got red, green, yellow, scotch bonnet
But what I want to do, is I want to remove most of the heat, I want the flavour of the fruit, I want it to be amazing
So I'm going to take the ends off the chili
Like that
And then I want to run the knife, down the middle
And I'm going to remove the white membrane
And the chili seeds and that's the really really hot part
We don't want that OK
And then all I want to do is finely slice the chilli's like this
Now this chilli sauce you can use on anything
With pasta, with salad, on cheese likes mozzarella, feta cheese. You can put it on roast, grilled, steamed fish
And if you make it, it'll last for about 4/5 days easily in the fridge
So when it's nice and finely chopped, chili in
Pour in some nice oil
About 3 or 4 table spoons goes in, and then the juice of 1 lemon
So lemony, hot chili sauce
We definitely need a nice pinch of salt in there
Mix it around
OK it is time for the most important bit of this recipe
Were going to make a Scrambled Egg Omlette, so what does that mean?
We want the kind of shape of the omelette, that silkiness, to cover and wrap up
Really curdy, gorgeous, juicy scrambled egg
So 6 eggs on into this bowl, a little drizzle of milk, just a splash
So whisk up the eggs which a little pinch of salt
Into the pan we're going to go with some butter
As soon as that melts we're going to go in with the egg
And then I'm going to use a spatula just to go around the sides
And just slowly mix around those curds
Cover every part of the pan and be breaking it up
And you can be quite fast
And then as it starts to firm up and get to that point where it's setting, I want to put a little bit of cheese in the middle here
And were going to take it off the heat, and you can see, just look at that texture
You've got omelette on the bottom, scrambled egg on top, then were going to use this to flip it, like this
And were going to use the pan just to kind of go like that
And what's going to happen, the omelette just goes to the edge, now when it goes to the edge like that, just get this and fold it back
And you'll get that wonderful shape
And then we don't want to overcook the eggs because eggs are really sensitive, so we're going to hold it like this
Go over to our salad like this, and turn it out
Straight onto our salad, look at that
We get our knife and we go down, come down look
We're going to cut deep into our omelette and just splay it open like that, look at that
Then we get our chilli sauce in the depths in the most silky, perfectly cooked omelette like you've never seen before
Finished with a few bits of basil on top
And brothers and sisters, cmon, who wouldn't love that, with hot toast a cup of tea, happy days
The whole point of this, is you get that lovely silky blonde outside, lovely scrambled inside
And then you hit that up with the chilli sauce and the tomatoes
Cmon let's do it
It's so good
It's a really wonderful technique
And I believe, you need a pan that doesn't have hot and cold parts, you need even cooking, right
It needs to be non-stick, you can just wipe that out now, don't even bother putting it in the sink, just wipe it out, it's good to go again
And if you want more information on these pans and all my other ranges then click the link in the description box below, take care