Jamie Oliver’s spicy scrambled eggs and crispy bacon recipe

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serves: 2
Skill: easy
Cost: cheap
Spice: Medium
Prep: 5 min
Cooking: 15 min
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  • Want to make breakfast extra special? Rustle up Jamie’s easy but impressive bacon ‘n’ eggs


    • 1 jar of chilli and garlic pesto
    • Olive oil
    • 4 rashers smoked streaky bacon
    • A knob of butter
    • 4 eggs, preferably free-range or organic, lightly beaten
    • Sea salt and freshly ground black pepper
    • 2 slices of good quality rustic bread


    • Heat a large non-stick frying pan over a high heat. Add a splash of olive oil and the bacon. Fry for 5 to 10 minutes, until golden and crisp. Transfer the bacon on to some pieces of kitchen paper to drain and set aside.

    • Put a small pan on a low heat and slowly melt a good knob of butter until frothy. Pour the eggs into the pan and add a pinch of seasoning. Stir slowly with a wooden spoon or spatula, making sure nothing sticks to the bottom.

    • Meanwhile, pop the bread in the toaster. Your eggs are done when they still look silky and custard-like. Butter the toast, top with the eggs and serve with a good dollop of chilli and garlic pesto and your crispy bacon on the side.

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