Scrambled Egg Pancetta And Fontina Bruschetta Recipes

TOMATO-EGG BRUSCHETTA

Steps:

• In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil.
• Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute.
• Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Steps:

• Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
• If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
• Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
• Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.

SCRAMBLED EGG, PANCETTA, AND FONTINA BRUSCHETTA

Steps:

• In a small skillet, brown the pancetta over medium heat, 5-7 minutes.
• Spoon out excess rendered fat as you go.
• When the pancetta is cooked, transfer to a paper towel-lined plate; set aside.
• Wipe the pan clean with a paper towel; set aside.
• While the pancetta is cooking, lightly toast the baguette slices, either in a preheated panini grill for 1-2 minutes or in a toaster oven.
• The bread should be crisp light brown.
• Transfer the toasted slices to a baking sheet or toaster oven pan.
• Heat the olive oil in a nonstick skillet; add in the eggs, salt, pepper, and browned pancetta.
• Use a rubber spatula to move the eggs, starting at the edge of the pan and moving toward the center, lightly cooking the eggs as well as incorporating the pancetta.
• The eggs should be softly scrambled.
• Divided the eggs among the baguette slices.
• Cut the fontina into rectangles that will fit neatly over each.
• Toast in the toaster oven or broil until the cheese bubbles and melts; serve immediately.
• **For a vegetarian version-substitute 4 grilled asparagus spears cut into ½ inch pieces for the pancetta.