Eggs Mimosa

Method
Prep:10min  ›  Cook:10min  ›  Ready in:20min 

1. Preheat the oven to 230°C, 450°F, gas mark 8.
2. Nearly melt 2 tablespoons of the unsalted butter. Cut the bread into two 12 to 15cm discs (about 5 to 6 inches) using a pastry cutter or a teacup and a sharp knife. Paint both sides of the bread disc with the butter and place on a baking sheet. Put into a hot oven for about 6 minutes or until the bread is turning brown and quite crispy. Put a disc on each plate for serving.
3. Heat up a frying pan to a high heat, pour in a teaspoon or two of vegetable oil and then the slices of pancetta. Fry until quite crisp, keep warm.
4. Lightly scramble the eggs – melt the third tablespoon of butter in a non-stick pan. Whisk the eggs and stir into the saucepan, continue to stir the egg over a low heat until it becomes lightly scrambled, still creamy; add the cream and continue to stir until just firm.
5. Spoon the scrambled egg equally on each piece of bread, flatten the top of each mound with the back of a spoon. Spoon on the caviar (a little mound in the middle of the scrambled egg). Crush the peppercorns with a heavy kitchen knife or a mortise and pestle and then sprinkle over the caviar. Place two or three rashers of crisp pancetta on the side.
6. See my video to find out how to make this delicious breakfast!

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The Book of Breakfast & Brunch