Pancetta With Eggs
Pancetta with Eggs is a savory breakfast delight that combines crispy pancetta with perfectly cooked eggs. It's a simple yet elegant dish that’s perfect for any morning.
Ingredients
- 4 slices pancetta
- 4 large eggs
- 1 tbsp olive oil or butter
- Salt and black pepper to taste
- Fresh chives or parsley chopped (for garnish)
- Toasted bread or a side of your choice
Instructions
- Cook the Pancetta: Heat a skillet over medium heat. Add the pancetta slices and cook until crispy and browned, about 3-4 minutes per side. Transfer the cooked pancetta to a plate lined with paper towels to drain excess fat.
- Prepare the Eggs: In the same skillet, add a little olive oil or butter if needed. Crack the eggs into the skillet and cook them to your preferred doneness. Season with salt and black pepper. I love my eggs sunny-side up, but feel free to make them scrambled, poached, or however you like them.
- Assemble the Dish: Place the crispy pancetta slices on a plate. Top with the cooked eggs. Garnish with chopped fresh chives or parsley.
Notes
And there you have it! Your Pancetta with Eggs is ready.
This dish pairs wonderfully with toasted bread, fresh fruit, or a simple green salad. Enjoy the rich, savory flavors and the satisfying combination of crispy pancetta and perfectly cooked eggs.
A few tips from my kitchen to yours:
- For an extra touch of flavor, sprinkle a little grated Parmesan cheese over the eggs.
- Use high-quality pancetta for the best taste and texture.
- If you’re serving a crowd, you can cook the pancetta in the oven at 400°F (200°C) for about 10 minutes until crispy.
- Calories: 250
- Protein: 14g
- Fat: 20g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g