Gremolata Scrambled Eggs


10 m


25 m

Ready In

35 m

  1. Preheat your oven to 400° F.
  2. Mix the parsley, garlic and lemon zest in a small bowl till well combined. Season with salt and pepper. Set aside.
  3. Set a 12-cup muffin tin upside down on a sheet pan.
  4. Using two slices of bacon for each cup, wrap around the bottoms of the muffin tins to create bacon rings, overlapping the bacon slightly, and leaving the top open. You are looking to create a crispy ring of bacon to serve your eggs in. Use toothpicks to connect the ends so that the bacon doesn’t unwrap during cooking. Bake for 13-15 minutes until cooked but not shatteringly crisp, as you will need to be able to remove the toothpicks. You just want the bacon cooked through but still pliable. Set aside and keep warm.
  5. In a large bowl, beat the eggs with a fork until well blended, then add the grated butter, mixing until well combined. The butter will emulsify into the eggs and keep them fluffy and tender, even when cooked through.
  6. Heat a nonstick skillet over medium-low heat. Spray with nonstick spray. Pour the egg and butter mixture into the pan. Using a heat-proof rubber spatula to scramble the egg mixture until firm throughout with no visible egg liquid remaining, and large curds have formed. Season to taste with salt and pepper.
  7. To serve: place two bacon rings on each plate, and fill with scrambled egg. Sprinkle about 1 teaspoon of gremolata on each egg, and drizzle with extra virgin olive oil. Serve hot.
  • 12 Large Hickman's Eggs
  • 1/4 cup chilled butter, grated
  • 24 slices regular cut bacon
  • 1/2 cup loosely packed, finely chopped parsley
  • 1 clove garlic, minced fine
  • Zest from 2 lemons
  • Salt & pepper to taste
  • Drizzle olive oil