Categories: Appetizers, Eggs
Ingredients
- 8 ounces pancetta, cut into 1/2 inch dice
- 8 slices baguette, 3/4 inch thick, cut on the diagonal
- 1 tablespoon olive oil
- 8 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 ounces italian fontina, thinly sliced by hand
Directions
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In a small skillet, brown the pancetta over medium heat, 5-7 minutes.
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Spoon out excess rendered fat as you go.
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When the pancetta is cooked, transfer to a paper towel-lined plate; set aside.
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Wipe the pan clean with a paper towel; set aside.
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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.
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The bread should be crisp light brown.
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Transfer the toasted slices to a baking sheet or toaster oven pan.
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Heat the olive oil in a nonstick skillet; add in the eggs, salt, pepper, and browned pancetta.
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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.
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The eggs should be softly scrambled.
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Divided the eggs among the baguette slices.
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Cut the fontina into rectangles that will fit neatly over each.
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Toast in the toaster oven or broil until the cheese bubbles and melts; serve immediately.
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**For a vegetarian version: substitute 4 grilled asparagus spears cut into ½ inch pieces for the pancetta.