Sunday, May 30, 2010

Pancetta Basil Scramble


I don't make breakfasts worth blogging about very often, mostly due to the fact that my low blood sugar makes breakfast more of a necessity than a pleasure. That said, sometimes on the weekend I do get a bit creative. This was QUITE good and very easy. If you know how to scramble eggs, this recipe is more detailed than you'll need.

As my husband remarked, this recipe probably "collides with most of the American Heart Association guidelines." Not for every day consumption. :)

PANCETTA BASIL SCRAMBLE
Serves 2 (serve with toast)
4 large eggs
2 tablespoons milk
6-8 slices pancetta
6 large leaves fresh basil, shredded
2 tablespoons soft cream cheese (diced from a bar)
1 tablespoon unsalted butter
freshly ground black pepper

  • Pan fry pancetta in skillet then set aside on a plate covered in a paper towel. Absorb the extra grease with paper towels. Reserve any brown bits and grease in the skillet. When pancetta has cooled, chop it.
  • Whisk together the eggs and the milk, adding black pepper to taste.
  • Melt the butter in the skillet over medium heat (yes, with the pancetta drippings).
  • Once the butter begins to bubble slightly, pour in the egg mixture and start scrambling it around with a wooden spatula.
  • When mixture is half cooked (50% resembles scrambled eggs, 50% resembles runny eggs), add the pancetta, basil, and cream cheese.
  • Finish cooking to your desired firmness (note: the cream cheese will make the eggs look moister (runnier) than they actually are) and serve!
NOTES: If the pancetta drippings had been enough to cook the eggs in, I would have left out the butter. I definitely recommend using unsalted butter and adding NO SALT to the eggs--the pancetta does this for you....quite well. :) Do not add the basil too early because it will overcook and turn black.