Breakfast baguette with asparagus and pancetta
25 min
Sezamo
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).
Ingredients
Nutritional values
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45 min
Under an hour
