This recipe is inspired by Fergus Henderson - someone who revolutionised British and global food and the man who perhaps single handedly took marrow bones and made them fashionable again. There, it is simply served with a parsley salad. Once you roast bone marrow, your options are endless. It’s easy to think of “fancy” things to do with it. Risotto. An expensive steak. But nothing makes more sense to me than just folding it into scrambled eggs. It’s a textural thing. Think of soft, silky eggs and now think of adding soft, marrowy marrow. Is it decadent? Yes. Would I do it every day? No. But it makes perfect sense every now and then to start your day the Fergus way.
What you’ll need:
4 x free-range eggs
5 x pieces whole bone marrow, split lengthways (to make 10 pieces)
2 x slices high quality sourdough bread
Full cream milk
1 x teaspoon turmeric powder
Pea shoots, for garnish
What you’ll do:
Preheat your oven to 220 Degrees Celsius
Place your marrow bones on some tinfoil, cut side up and drizzle over a small amount of olive oil.
- Roast until soft. (About 15 minutes). You want the marrow to be softening but not mushy.
- Remove and keep warm.
- Meanwhile, crack eggs into a bowl and whisk with a fork for a few seconds. Add a teaspoon of full cream milk, the turmeric, some sea salt and cracked black pepper. Whisk to incorporate.
- Rub your bread with oil and cook in a griddle pan until charred.
- Heat a pan over a gentle heat and add a knob of butter. Pour in the egg mixture and leave undisturbed for a full minute. When the egg starts to set, very gently start folding in the outside edges.
- Scrape marrow from the bones and gently fold into the egg. Remove from the heat.
- The egg will continue to cook in the pan so bear that in mind. You can take them off earlier than you think, generally.
To serve, spoon the egg mixture onto a piece of toast and squeeze on some lemon juice. Garnish with pea shoots.