Name: Pancetta and spinach creamy scrambled eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 8 eggs; 1/3 cup thickened cream; 8 slices pancetta, chopped; 150 gram packet baby spinach leaves; 8 thick slices ciabatta bread, toasted; roasted truss tomatoes, to serve

Pancetta and spinach creamy scrambled eggs

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

8 eggs

1/3 cup thickened cream

8 slices pancetta, chopped

150 gram packet baby spinach leaves

8 thick slices ciabatta bread, toasted

roasted truss tomatoes, to serve

Method

1.In a large bowl, whisk together eggs and cream. Season to taste.

2.Heat a large lightly greased non-stick frying pan on high. Cook pancetta for 2-3 minutes, until crisp. Remove from pan.

3.Add egg mixture to pan. Gently stir eggs over low heat for 2-3 minutes until almost set. Stir through spinach and pancetta. Serve with toasted bread and roasted tomatoes.

When scrambling eggs, keep the heat low and even. Stir occasionally – too much heat or stirring will toughen the eggs and cause them to separate. The finished texture should be barely firm and creamy. Serve immediately – scrambled eggs do not reheat well.
Note

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