+

Eggs with roasted asparagus and pancetta for deux

Sign up to save this recipe to your profile Sign Up Now ›
2 servings Easy
Total:
0 Ratings 

Ingredients (7)

  • 4 eggs
  • 12 stalks asparagus- trimmed of woody ends
  • 2 slices of about 1/4 inch pancetta- uncoiled and cut into bite sized bits
  • 3-4 baguette slices
  • fresh grated parmesam reggiano
  • olive oil
  • sea salt and fresh ground black pepper
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Eggs with roasted asparagus and pancetta for deux

I love the combination of eggs and asparagus. The toasted baguette bits soak up the runny egg yolk- yum.

Instructions

  1. 1Preheat oven to 375 degrees.
  2. 2Brush the baguette slices lightly with olive oil and place them in a single layer on one side of a rimmed baking sheet. Place the asparagus in a single layer on the other side and drizzle with a little olive oil and sprinkle with some sea salt and fresh ground black pepper.
  3. 3Bake for about ten minutes- until bread is nicely toasted and the asparagus is taking on some color–turning once.
  4. 4While the asparagus and bread are in the oven prepare the eggs and pancetta. Using a large-9 or 10 inch non stick skillet- cook the pancetta until crisp- about 6-7 minutes over medium heat.When cooked- place them on paper towels.
  5. 5If there is enough pancetta drippings in the pan you don’t need to add olive oil when cooking the eggs. If there is too much- wipe the pan with a paper towel- not much oil is needed.
  6. 6Have the pan at med- hi heat and crack the eggs into the pan. Lower the heat some. Cook until the whites are set and the yolks runny- or till your desired preference. This usually only takes 3-4 minutes
  7. 7To plate the food have 2 plates ready. Make an asparagus bed in the middle of the plate. Place the eggs on top. Scatter the pancetta and break up the bread into little bites and sprinkle onto the plate.
    Give a sprinkle of sea salt, a good grinding of pepper and grate fresh parmesan over the dish. Voila!
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...