Breakfast baguette with asparagus and pancetta
(0)
25 min
Sezamo
Un mic dejun rafinat și plin de prospețime, perfect pentru diminețile de primăvară. Bagheta crocantă, unsă cu usturoi, se combină de minune cu ouăle cremoase, pancetta crocantă și sparanghelul fraged. O explozie de arome completată de parmezan și leurdă.
Ingredients
Preparation method
Ingredients overview
- 1 pc of Baguette (300 g)
- 200 g of Asparagus
- 100 g of Pancetta
- 2 tablespoons of Chives
- 4 pcs of Eggs size M
- 50 g of Parmesan
- 4 tablespoons of Olive oil
- 1 clove of Garlic
- 1 pinch of Salt
- 1 pinch of White pepper
- 5 leaves of Wild garlic
Preparing the asparagus: Baby asparagus does not need peeling. Boil for 2 minutes in salted water, then immediately cool in ice water to preserve its color. Quickly sauté in a pan with one tablespoon of olive oil, season with salt and pepper, then set aside.
Preparing the baguette and eggs: Slice the baguette. Mix 3 tablespoons of olive oil with crushed garlic and brush the baguette slices. Toast in a pan until crispy. Meanwhile, dice the pancetta and fry until crispy. Remove the pancetta, reserving 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, stirring constantly, until the eggs are done but still creamy.
Assembly: Place the scrambled eggs, crispy pancetta, and asparagus on the crispy baguette slices. Sprinkle with grated Parmesan and chopped wild garlic.
35 min
Under an hour
