Probably Australia's most famous scrambled eggs

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Eggs, cannellini beans and tomato. Photo: Kristin Perers

Eggs, cannellini beans and tomato. Photo: Kristin Perers

I don't think a day goes by without somebody asking me for my recipe for scrambled eggs. I'm always happy to oblige, but I do know how to cook them in other ways, too.


This substantial breakfast is so much more satisfying than merely opening a tin of baked beans.


1 tbsp olive oil

1 onion, chopped

100g pancetta, cubed

1 clove garlic, crushed

2 anchovies, chopped

1 tsp thyme leaves

1/2 tsp dried oregano

1/2 tsp dried chilli flakes

2 x 400g tins chopped tomatoes

2 x 400g tins cannellini beans, rinsed

sea salt and black pepper

4 eggs

handful of parsley leaves, chopped

Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry, stirring occasionally, for 5 minutes or until soft. Add pancetta and garlic and fry until the pancetta is golden. Add the anchovies, thyme, oregano, chilli and tomatoes. Cook for 10 minutes, until slightly thickened. Add the cannellini beans, season with salt and pepper. Make 4 gaps in the tomato mixture with the back of a spoon and break an egg into each one. Cook for 4-5 minutes, or until the whites are set. Sprinkle with parsley, and a little extra chilli if you like it hot, and serve straight from the pan.


I never imagined when I first opened Bills that scrambled eggs would become part of my identity!


2 eggs

pinch of salt

1/3 cup cream

10g butter

toasted sourdough and butter, to serve

Place eggs, salt and cream in a bowl and whisk together. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs, rather than to scramble them. Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with hot toast.

Bill's tip
For the perfect, creamy texture, it pays to be patient and make scrambled eggs one portion at a time.

Food preparation by Rosie Reynolds. Props styling by Rachel Jukes.

This story Probably Australia's most famous scrambled eggs first appeared on The Sydney Morning Herald.