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Rock star Gavin Rossdale from Bush, one of the biggest bands of all-time, knows his way around a kitchen. He loves cooking, especially for his kids. Here, he shares what he calls a "proper" breakfast: plates of soft-scrambled cheesy eggs, each one topped with sauteed mushrooms, sauteed pancetta or more cheese. He keeps the toppings separate, but you can mix them, if you like. It's a delicious way to start the day, but is also a great BLD (breakfast, lunch, dinner) dish!
Pro Tip from Gavin: You can run a kitchen blow torch over the cheese garnish to melt and caramelize it, which adds another layer of flavor.
For another celeb breakfast recipe, check out Kate Beckinsale's Creamy Eggs on Avocado Toast, and click here to see what Olympic gymnast Aly Raisman eats in the morning.
Ingredients
- 4 tablespoons (½ stick) butter, divided
- 1 pound wild mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon EVOO, plus more to serve
- ¼ pound pancetta, diced
- 6 eggs
- 2 tablespoons chopped chives
- ¼ cup grated Fontina cheese, divided
- ¼ cup grated Gruyere cheese, divided
- Salt and pepper, to taste
Yield
Serves: 3
Preparation
In a medium pan, melt 2 tablespoons of the butter. Add mushrooms and saute until browned. Add garlic and cook until fragrant. Remove from heat and reserve for later.
In a small pan, add olive oil and pancetta and cook over medium heat until pancetta is rendered and crisp. Remove from the pan, drain on a paper towel and reserve for later.
In another medium pan, add the remaining 2 tablespoons butter and melt over low heat. Add the eggs and stir constantly to create a soft scramble. When the eggs are about halfway cooked, add half of each cheese and continue stirring.
When the eggs are done, divide the eggs among the plates. Top one portion of the eggs with the mushrooms and chives, another with the remaining grated cheese and the last with pancetta. Serve with a drizzle of olive oil and salt and pepper to taste on top of each.