Scrambled Egg, Pancetta, And Fontina Bruschetta

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 8 ounces pancetta, cut into 1/2 inch dice
• 8 slices baguette, 3/4 inch thick, cut on the diagonal
• 1 tablespoon olive oil
• 8 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces italian fontina, thinly sliced by hand

Recipe

• 1 in a small skillet, brown the pancetta over medium heat, 5-7 minutes.
• 2 spoon out excess rendered fat as you go.
• 3 when the pancetta is cooked, transfer to a paper towel-lined plate; set aside.
• 4 wipe the pan clean with a paper towel; set aside.
• 5 while the pancetta is cooking, lightly toast the baguette slices, either in a preheated panini grill for 1-2 minutes or in a toaster oven.
• 6 the bread should be crisp light brown.
• 7 transfer the toasted slices to a baking sheet or toaster oven pan.
• 8 heat the olive oil in a nonstick skillet; add in the eggs, salt, pepper, and browned pancetta.
• 9 use a rubber spatula to move the eggs, starting at the edge of the pan and moving toward the center, lightly cooking the eggs as well as incorporating the pancetta.
• 10 the eggs should be softly scrambled.
• 11 divided the eggs among the baguette slices.
• 12 cut the fontina into rectangles that will fit neatly over each.
• 13 toast in the toaster oven or broil until the cheese bubbles and melts; serve immediately.
• 14 **for a vegetarian version—substitute 4 grilled asparagus spears cut into ½ inch pieces for the pancetta.