Scrambled Egg Pancetta And Fontina Bruschetta Recipes

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ITALIAN EGG AND PASTA SCRAMBLE



Italian Egg and Pasta Scramble image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon butter
4 ounces pancetta, coarsely chopped
1/2 cup chopped onion
8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces

Steps:

  • Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
  • Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
  • Transfer the egg mixture to a serving bowl and serve.

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.

BRUSCHETTA WITH FONTINA AND GREENS



Bruschetta with Fontina and Greens image

Provided by Giada De Laurentiis

Categories     appetizer

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Extra-virgin olive oil, for drizzling
1 garlic clove, halved
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
12 ounces (12 cups) baby spinach
Kosher salt
2 cups (4 ounces) shredded fontina cheese

Steps:

  • For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
  • For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
  • Transfer the bruschetta to a platter and serve.

BREAKFAST BRUSCHETTA



Breakfast Bruschetta image

These breakfast bites have a yummy crunch and are sure to be a hit with kids or adults. Variations can be created by using whatever you would put in an omelet.

Provided by weekend_chef

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 30m

Yield 4

Number Of Ingredients 7

½ baguette, cut into 1/2-inch slices
⅓ cup breakfast sausage
¼ cup diced onion
5 large eggs
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place baguette slices on a baking sheet.
  • Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
  • Cook and stir onion in the same skillet until softened, 3 to 5 minutes. Add eggs and sausage; stir until eggs are set, about 5 minutes. Season with salt and pepper.
  • Divide egg mixture among baguette slices and sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted, 8 to 10 minutes.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 25.7 g, Cholesterol 252.7 mg, Fat 13.7 g, Fiber 1.2 g, Protein 17.8 g, SaturatedFat 5.8 g, Sodium 608.7 mg, Sugar 2.1 g

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