SOFT SCRAMBLED EGGS WITH ROMANO AND BLACK PEPPER WITH TOMATO BRUSCHETTA
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
TOMATO-EGG BRUSCHETTA
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil.
- Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute.
- Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast.
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
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.
BEET GREENS BRUSCHETTA WITH POACHED EGG AND FONTINA
You'd think I'd get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Poach the eggs first and set aside in a bowl of warm water.
- Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.
- Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.
- Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 537 milligrams, Sugar 4 grams, TransFat 0 grams
SCRAMBLED EGG, PANCETTA, AND FONTINA BRUSCHETTA
Make and share this Scrambled Egg, Pancetta, and Fontina Bruschetta recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 22m
Yield 8 bruschetta
Number Of Ingredients 7
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.
Nutrition Facts : Calories 319.7, Fat 13, SaturatedFat 4.9, Cholesterol 228.1, Sodium 719.5, Carbohydrate 33.9, Fiber 1.9, Sugar 0.8, Protein 15.6
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