Silky Scrambled Eggs With Pancetta Pepper And Pecorino Recipes

SOFT SCRAMBLED EGGS WITH ROMANO AND BLACK PEPPER WITH TOMATO BRUSCHETTA

Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 loaf Italian bread
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large ripe tomatoes, roughly chopped
Generous handful fresh basil, roughly chopped, plus small leaves for serving
4 tablespoons unsalted butter
1 dozen large eggs
1/4 teaspoon coarsely ground black pepper
4 ounces coarsely grated Pecorino Romano cheese

Steps:

Preheat a grill pan over medium heat for 5 minutes. Slice the bread in half the long way. Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred. Remove from the grill to a cutting board. While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil. Mound the mixture on the toasted bread. Melt the butter in a large nonstick saute pan over low heat. Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper. Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form. Fold in the cheese and remove from the heat. Spoon the eggs onto 4 dinner plates. Slice the bruschetta into 4 or 8 pieces and put next to the eggs. Drizzle some olive oil over the bruschetta and scatter the basil leaves on top.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Silky Scrambled Eggs With Pancetta, Pepper and Pecorino image

Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It's what gives the custardy eggs a spicy snap.

Provided by Melissa Clark

Categories breakfast, brunch, easy, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 to 3 ounces pancetta, diced
1 to 2 tablespoons unsalted butter
6 eggs
Pinch of salt
Freshly ground black pepper
Grated Pecorino Romano, Parmesan or other hard grating cheese

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.

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