Cheesy Pancetta And Chive Egg Scramble Recipes

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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

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.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS



Cream Cheese and Chive Scrambled Eggs image

Categories     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Cream Cheese     Chive     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 4

16 large eggs
4 ounces cream cheese, cut into bits and softened
2 tablespoons minced fresh chives plus additional for garnish
2 tablespoons unsalted butter

Steps:

  • In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS



Sunny's Perfect Scrambled Cheesy Eggs image

Provided by Sunny Anderson

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 4

3 tablespoons butter
12 eggs
Salt and freshly ground black pepper
3/4 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
  • Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES



Soft Scrambled Eggs with Fresh Ricotta and Chives image

Provided by Jeanne Thiel Kelley

Categories     Egg     Breakfast     Brunch     Easter     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Mother's Day     Ricotta     Spring     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 servings

Number Of Ingredients 7

4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1 tablespoon butter
1/2 cup fresh ricotta cheese*
4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
Whole chives (optional)

Steps:

  • Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
  • Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
  • Available at some supermarkets and at specialty foods stores and Italian markets.

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