Gordon Ramsay Cooks Up Portuguese Bacon and Eggs | Scrambled

Right, welcome to Portugal. What an amazing place and trust me, I've had an extraordinary week. I'm on this amazing pig farm and they're producing the black pig, Poco Preto, and it is just one of the best pigs anywhere in the world. That's it there. We'll use this incredible skirt, okay, that's the rump as well, but just a very simple, sort of almost like bacon and eggs, but these eggs, look, they're blue eggs, so it's like black pork, blue eggs. Beautiful, look at the marbling in that. And the last three months of the life of the pigs here, they get fed these incredible acorns. They've got a spa here for the pigs. Trust me, the best kept pigs in the world. Happy pigs, delicious pigs. But first, a little rinse of the hands. Start off with the vegetables, the onions. Slice them down. Beautiful. And then from there, get these little Pedro peppers. Again, slice them whole. In. That's got a really nice bit of heat. And then some beautiful red pepper. The idea here, of course, is literally just frying all this up and it's the sort of the vegetable base for the bacon and the eggs. Alongside that, okay, some beautiful button mushrooms. Slice them quite thick, the mushrooms. From there, a little touch of olive oil in. In she goes with olive oil. I'm going to fry the eggs in butter and olive oil, but I'm going to cook the eggs really slowly, okay? So I'm going to get the oil nice and warm. In. Get the butter in there now, so it starts to sort of froth, and I'll crack the eggs into there. But first, start frying off the veg. Now, lift up the pan. Beautiful. In she goes. Now this tree here, this tree here is 500 years old, and it produces some of the best cork anywhere on the world. And around it's got all these little acorn trees, and that's where the pigs come through and they feed, especially across their last months of their welfare. Fry off all the veg. Beautifully done. Once that butter starts to melt, okay, I'm going to get the eggs in there and just crack them on a nice flat surface so as not to break. Nice and carefully. There you go. One. Again. Two. And the secret here is cook them really nice and slowly. The butter's nice and warm, okay? I've got enough butter in there to make them go nice and frothy and cook the whites as well. Keep that nice and stable. A little touch of pepper. A little touch of salt. And then look, I'm just going to put them back on the side of the grill, nice and slowly. Just there. Salt and pepper in, okay? Look at that. Beautiful. Now, fry off the veg. Slowly cook the eggs, okay? The flavor of this pork will literally bring you to your knees. Look at the eggs now. That's why I put the butter in early, so the butter goes over the egg white, starts frothing up, and it cooks the eggs slowly. But I'm going to show you a nice little trick. Get a really nice color on those vegetables like that, okay? As that butter starts frothing up, okay, you take it off the heat again, okay? Literally off. Touch more oil in the veg. Nice. Now look at the eggs. What you do now, you've got that nice and frothy. It's going to help cook the top of that egg. You take them off and you let them sit here, literally. I don't want the eggs blistering and bursting everywhere. It's a beautiful flavored egg. But look, bring the temperature up. As that butter starts frothing, take it off and you'll see them slowly cook there, okay? The table's a little bit uneven, so just lift up with a little fork there and keep them nice and flat. Now, vegetables. Look at those. As they start to break down, get some color on them. No color, no flavor. And more importantly, I want all that water out of the vegetables on. Now for the skirt. Here we go. So you take the skirt. I'm going to slice. Nice, beautiful. Almost like sort of slivers of this incredible, amazing. Look at that. That is stunning. Don't worry about the fat. I'll show you why. Because you start to render that down. And look at that. So beautiful. Now, season that beautifully and get that on the grill, okay? Now, slide that over, okay? And on the grill it goes. There. Beautiful. Vegetables sweated off beautifully. As that bacon is grilling, a nice little season. Beautiful. Salt and pepper. Turn that over. Beautiful. Now, I've got a little trick from Jürgen. He's going to let me brand my own slice of bacon. I'm going to put that on there and literally, fingers crossed, it's going to be a GR bacon. And there we go. Beautiful. Extra flavor. And look at that. Amazing. Put that in there. Now, that bacon literally needs 90 seconds, okay? Turn the board over. So we've got raw. And then look. Get your bacon out. Okay. Beautiful. Now, when we come to serve this, look. That goes on there. Two nice bits. These little bits here, what you do is just very, very quickly slice them up. So tender. Keep one nice piece of bacon for the hero. And then you get your vegetables. All that bacon in there. And you mix that up. And that's going to sit on top to serve. Beautifully seasoned. A nice, generous amount of the vegetables. From there, I'm going to very carefully select my egg. So nice when they cook slowly because they'll just literally slide onto the spoon. There's no runny egg white anywhere. Lift that up. Sit that on top. Beautiful. And then take your bacon next to it. That has to be one of the poshest, happiest bacon and eggs anywhere on the planet. Happy pigs. Delicious bacon. Now, if you enjoyed that recipe, please click the link below. And if you missed Uncharted, then please watch it on catch up on Disney Plus.