Pats Egg And Pancetta Breakfast Scramble Recipes

ITALIAN EGG AND PASTA SCRAMBLE

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

SPICY SKILLET BREAKFAST SCRAMBLE

Steps:

• Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.
• Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.
• Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.

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.

CHEESY PANCETTA AND CHIVE EGG SCRAMBLE

Steps:

• Heat a small skillet over med-high heat and add the pancetta. Cook, stirring, until browned, about 3 minutes.
• Beat the egg and the egg white together and add to the pan. Add cheese and chives.
• Cook, stirring, until the ingredients are well mixed and the egg is cooked through, about 2 minutes longer.
• Serve.

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.

BREAKFAST SCRAMBLE WITH ORZO, PANCETTA, AND ASPARAGUS

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Add the onion and sauté until tender, about 2 minutes. Add the asparagus and sauté until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.