Breakfast baguette with asparagus and pancetta
5
(1)
25 min
Sezamo
O baghetă crocantă, unsă cu usturoi și ulei de măsline, completată de ouă cremoase, sparanghel proaspăt și pancetta crocantă. Un mic dejun de primăvară perfect, gata în doar 25 de minute.
Preparation method
Ingredients overview
- 300 g white baguette
- 200 g fresh asparagus
- 100 g sliced pancetta
- 4 pcs M size eggs
- 50 g grated Parmesan
- 2 tablespoons chopped green chives
- 5 fresh wild garlic leaves
- 4 tablespoons extra virgin olive oil
- 1 clove crushed garlic
- 1 pinch table salt
- 1 pinch ground white pepper
Asparagus preparation: Baby green asparagus does not need to be peeled. Boil for 2 minutes in salted water, then immediately cool in ice water. Quickly sauté in a pan with a tablespoon of olive oil, season with salt and pepper, then set aside.
Baguette and egg preparation: Slice the baguette. Mix 3 tablespoons of olive oil with crushed garlic and brush the baguette slices. Fry in a pan until crispy. Meanwhile, dice the pancetta and fry until crispy. Remove the pancetta, keeping 2 tablespoons of fat in the pan. In the same pan, add the eggs, season with salt, pepper, and chopped chives. Cook for about 3 minutes, making sure they remain creamy.
Assembly: Place the scrambled eggs, fried pancetta, and asparagus on the crispy baguette slices. Sprinkle with grated Parmesan and chopped wild garlic (if in season).
35 min
Under an hour
