• 2.5 dl wheat flour
• 5 ml baking soda
• Pinch of salt
• 50 g butter
• 1 dl milk or yoghurt

Scones

1. Mix the dry ingredients in a bowl. Heat an oven to 225 °C (440 °F).
2. Cube the cold butter and incorporate it into the flour mix.
3. Add half of the liquid and mix it in, it should become a sticky dough but not a batter. Add more if needed.
4. Put a parchment paper on a baking tray. Divide the dough into four parts and make balls out of them. Place them on the paper and make sure that they are a little bit sticky so an irregular surface shapes.
5. Bake the scones for 10-15 minutes at 225 °C. They should be gently darkened on the peaks of the surface when they’re done. When done, the scones can rest under a baking towel for a couple of hours until needed.

• 0.75 dl chili sauce
• 30 ml white wine vinegar
• 30 ml raw sugar
• 5 ml liquid smoke
• 5 ml aged rum
• 5 ml Chinese soy
• Ancho powder
• Chipotle powder
• Red chili flakes
• Water

Hot sauce

1. Add the chili sauce (or tomato purée), white wine vinegar, sugar, liquid smoke, aged rum and Chinese soy into a small sauce pan. For a low carb version, Sukrin Gold works just fine as a replacement for the sugar.
2. Heat up the sauce until the sugar has dissolved. Season with ancho powder, chipotle powder, red chili flakes, salt and black pepper to taste. A generous dash of each chili powder with a pinch of chili flakes is usually a good start.
3. Dilute with a little water if needed. It should be a sauce and not a paste when done. Keep warm until needed, or chilled and saved for later use.

• 1 chili
• 1 clove of garlic
• 1 small yellow onion
• 5 medium sized eggs
• 30 g Parmigiano-Reggiano
• Butter
• Red chili flakes

Scrambled eggs

1. If the chili is hot, split it lengthwise and scrape out the seeds and the membrane they are attached to. Choose your favorite type, but a standard Spanish pepper works fine.
2. Crack the eggs into a bowl and whisk the them together with the Parmigiano-Reggiano. Season with salt and black pepper.
3. Finely chop the chili, garlic and onion. Fry in a little butter on medium heat until soft.
4. Reduce the heat to medium-low, add a little more butter and then add the egg mixture.
5. Stir continuously until some fluffy, creamy scrambled eggs are done. Immediately lift the pan away from the heat if the eggs start to look dry.
6. Add some red chili flakes and season more if needed. Keep warm on very low temperature until needed, but it’s best to use right away.

• 4 scones
• Scrambled eggs
• Hot sauce
• 140 g dry-salted bacon
• Fresh parsley
• Parmigiano-Reggiano

To finish

1. Fry the bacon while the scones are in the oven and the scrambled eggs are being finished. Start on medium-high heat and lower after about 30 seconds to medium (going from a 7 to a 4-5 on a 9 step stove). Keep in the pan until done and then them transfer to some paper towels. It usually takes around 4-5 minutes until they’re done.
2. Chop the bacon into smaller chunks (around 1×1 cm) to make it easier to cut nice bites of the scones. Also chop the parsley.
3. Split the scones and butter each part, top with scrambled eggs followed by grated Parmigiano-Reggiano, chopped bacon, a drizzling of hot sauce and chopped parsley.