Weekend brunch is a ritual, and like any good ritual, it deserves to be executed with intention. For me, the centrepiece is always eggs — specifically, the softest, creamiest scrambled eggs imaginable, the kind that take four minutes and full attention to make and that reduce anyone who eats them to happy silence. Here is the complete brunch I cook most Saturdays, from the eggs to the last detail.
The Scrambled Eggs (The Gordon Ramsay Method, Adapted)
Use three eggs per person, cracked directly into a cold non-stick pan with a generous knob of butter. Turn the heat to medium. Stir constantly with a rubber spatula, moving the eggs in slow figures-of-eight. Every 30 seconds or so, pull the pan off the heat for 10 seconds while still stirring. The eggs should never fully set — you are building soft, cloud-like curds rather than a solid mass. Remove from heat while they still look slightly underdone. Finish with a small spoonful of crème fraîche, flaky sea salt, and finely chopped chives. Carry-over heat does the rest.
Avocado Toast That Actually Earns Its Place
Toast thick-cut sourdough until properly golden. Mash a ripe avocado with lemon juice, salt, and a pinch of chilli flakes. Spread generously. Top with sliced radishes, a drizzle of good olive oil, and everything bagel seasoning if you have it.
Completing the Table
Slow-roast cherry tomatoes in olive oil, salt, and thyme for 20 minutes. Serve with good butter, orange juice squeezed that morning, and strong coffee. Make it on a slow morning when there is nowhere to be and someone to share it with. That is the formula.