Peameal Scrambler Platter Recipe

Prep and cook peameal

Slice the peameal bacon into 6–8 mm (1/4 inch) thick slices if not pre-sliced. Pat slices dry with paper towel. In a large nonstick or cast-iron skillet, heat 2 tbs olive oil over medium-high heat until shimmering. Season the peameal lightly with 1 tsp black pepper. Add bacon slices in a single layer (work in batches if needed) and sear 2–3 minutes per side until golden and edges are slightly crisp. Reduce heat if browning too quickly. Transfer cooked peameal to a warm plate and tent with foil to keep warm.

Sauté onions, peppers and mushrooms

Wipe the skillet used for peameal or use a clean large skillet. Add 1 tbs olive oil and heat over medium. Add thinly sliced onion and sauté for 3–4 minutes until translucent. Add diced red bell pepper and sliced mushrooms and continue cooking 4–5 minutes until vegetables soften and mushrooms release moisture. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Wilt spinach

Push vegetables to one side of the skillet, add baby spinach and stir until wilted, about 1–2 minutes. Taste and adjust seasoning. Transfer vegetables to the warm plate alongside the peameal to keep everything warm.

Whisk eggs

Crack 8 large eggs into a medium bowl. Add 120 ml whole milk, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy — this yields fluffier eggs.

Cook low and slow

In a clean nonstick skillet over medium-low heat, melt 2 tbs unsalted butter until foaming but not browned. Pour in the egg mixture and let it sit undisturbed for about 20–30 seconds. Using a silicone spatula, gently push eggs from the edges toward the center, creating large soft curds. Continue to fold and move the eggs every 10–15 seconds; remove from heat when eggs are mostly set but still slightly creamy (residual heat will finish them). This should take 2–4 minutes total depending on your stovetop.

Finish and season

Immediately stir in 2 tbs finely chopped chives. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep warm.

Toast bread and finish

While eggs cook, toast 4 slices of bread until golden. Spread butter on each toast and, if desired, spread 1/2 tsp Dijon mustard on two slices to add brightness.

Assemble the platter

On a large serving platter or individual plates, arrange the toasted bread, a generous pile of scrambled eggs, 4–6 slices of peameal per person (depending on appetite), and a portion of the sautéed vegetables. Garnish eggs with a few extra chives and scatter microgreens or parsley over the peameal and vegetables. Add pickle slices to the side and offer hot sauce on the side if desired.

Serve the Peameal Scrambler Platter hot, ensuring toast is crisp and eggs are creamy. Suggestion: Provide extra mustard and hot sauce for guests to customize.