Egg Gorgonzola And Pancetta Sandwiches Recipes

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EGG, GORGONZOLA AND PANCETTA SANDWICHES

Make and share this Egg, Gorgonzola and Pancetta Sandwiches recipe from Food.com.

Provided by Karen in MA

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Egg, Gorgonzola and Pancetta Sandwiches image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels.
  • In a medium bowl, combine the eggs, gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
  • Cut the sandwiches in half and arrange on a serving platter.

Nutrition Facts : Calories 319.7, Fat 18.8, SaturatedFat 7.6, Cholesterol 184.1, Sodium 767.8, Carbohydrate 24.1, Fiber 3, Sugar 3.9, Protein 15.1

vegetable oil cooking spray
12 slices pancetta (very thin)
3 hard-boiled eggs, peeled and coarsely chopped
4 ounces gorgonzola, crumbled
1 lemon, zest of
1/4 cup mayonnaise
1/4 cup chopped fresh chives
kosher salt & freshly ground black pepper (optional)
6 slices whole wheat bread (1/2-inch thick)

EGG, GORGONZOLA, AND PANCETTA SANDWICHES

I have a big pet peeve with most egg salads: too many are loaded with mayo, which ruins their texture and makes them bland. My version still has a little mayo, but I add mild Gorgonzola and lemon zest, which not only brings a classic Italian flavor and freshness to the sandwich but also keeps the salad moist. Crispy pancetta makes this recipe brunch-worthy, and while you can certainly substitute bacon, it's a lot less Italian that way.

Yield 4 servings

Number Of Ingredients 9



Egg, Gorgonzola, and Pancetta Sandwiches image

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 400°F.
  • Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.
  • In a medium bowl, combine the eggs, Gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
  • Cut the sandwiches in half and arrange on a serving platter.

Vegetable oil cooking spray
12 very thin slices of pancetta
6 hard-boiled eggs, peeled and coarsely chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
Grated zest of 1 lemon
1/3 cup mayonnaise
1/3 cup chopped fresh chives
Salt and freshly ground black pepper
8 (1/2-inch-thick) slices whole wheat bread

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

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



Silky Scrambled Eggs With Pancetta, Pepper and Pecorino image

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.

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

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