Elevate Your Breakfast Game with a Flavorful Twist
A Delicious Breakfast Sandwich Awaits
Imagine a breakfast sandwich that’s both familiar and excitingly new. We’re talking about a flavorful combination of scrambled eggs, crispy pancetta, and fragrant basil pesto, all nestled between toasted Italian bread. It’s a match made in heaven!
Get Started with These Essential Ingredients
- 8 ounces thinly sliced pancetta
- 10 large eggs
- 1/4 cup milk (not nonfat)
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 4 tablespoons unsalted butter (1/2 stick)
- 8 (1/2-inch) slices Italian sandwich bread
- 1/4 cup basil pesto
Crisp Up Your Pancetta
Preheat your oven to 425°F and arrange a rack in the middle. Place the pancetta on a rimmed baking sheet in an even layer and bake until browned and crisped, about 15 minutes. Transfer to a paper-towel-lined plate to drain and set aside.
Whisk Up Your Eggs
In a large bowl, whisk together the eggs, milk, and measured salt and pepper until the eggs are broken up and the mixture is thoroughly combined. Set aside for now.
Scramble Your Eggs to Perfection
Melt 2 tablespoons of butter in a large nonstick frying pan over medium-low heat until foaming. Pour in the egg mixture and let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again until the edges start to set, then spread back into an even layer. Repeat this process every 30 seconds until almost set, for a total cooking time of about 4 to 5 minutes.
Assemble Your Sandwich
Meanwhile, toast the bread and spread the remaining 2 tablespoons of butter on it. Remove the pan from the heat and gently stir the pesto into the eggs. Divide the eggs among half of the bread slices. Top with crispy pancetta and finish with the remaining bread slices, butter-side down. Serve immediately and enjoy!
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