Name: Parmesan scramble
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram truss cherry tomatoes; 100 gram button mushrooms; 8 eggs; 1/3 cup thickened cream; 1/3 cup shaved parmesan; 8 slices pancetta, chopped; 8 thick slices ciabatta bread, toasted

Parmesan scramble

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Serves 4

Prep

Cook

20M

Total

25M

Ingredients

250 gram truss cherry tomatoes

100 gram button mushrooms

8 eggs

1/3 cup thickened cream

1/3 cup shaved parmesan

8 slices pancetta, chopped

8 thick slices ciabatta bread, toasted

Method

1.Preheat oven to 180°C. Drizzle tomatoes and mushrooms with a little olive oil and roast for 5-10 minutes, until beginning to collapse. Set aside and keep warm.

2.In a large bowl, whisk together the eggs, cream and parmesan. Season to taste.

3.Heat a large lightly greased non-stick frying pan on high. Cook pancetta for 2-3 minutes until crisp. Reduce heat to low.

4.Add egg mixture to pan. Gently stir eggs for 2-3 minutes until almost set. Serve with toast and roasted tomatoes and mushrooms. Season with cracked black pepper.

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