Crispy Pancetta with Sage Scrambled Eggs & Fried Sage
Published 28th January, 2020
Cuisine: Australian Serves: 4
Preparation: 10 Mins Cooking: 15 Mins
- 16 Slices Barossa Fine Foods Pancetta, sliced thin
- 1 Bunch Sage
- 2 tbls Vegetable Oil
- 1 Dozen Eggs
- 100 ml Rich Cream
- Sea Salt
- Black Pepper
- 50gm Butter
- 1 Loaf Sour Dough Bread
- Tomato Chutney, to serve
- Preheat oven to 150℃
- In a large heavy based fry pan over a medium heat, gently fry the pancetta for a couple of minutes on each side, place on a tray lined with baking paper, place in the oven to keep warm.
- In the same pan, add a little vegetable oil and fry the sage leaves until they are crispy, drain on paper towel.
- Slice & toast the sour dough bread, place into the oven to keep warm while you prepare the scrambled eggs.
- In a large bowl, crack the eggs and add the cream. Finely chop some of the sage leaves and add to the egg mixture, season with sea salt and black pepper, whisk with a fork to combine.
- To cook the eggs, heat a large heavy based fry pan over a medium heat until hot, add the butter and swirl the pan to coat the base with the butter, reduce heat to low and pour in the egg mixture, allow the eggs to set slightly then using a wooden spoon gently pull the eggs across the pan forming large soft curds. Continue cooking eggs, gently pulling & folding until thickened and no visible liquid remains. Serve immediately.
- To serve, place the toasted sour dough on warmed plates, divide the scrambled egg between the plates, top with the crispy pancetta and garnish with the fried sage leaves & cracked black pepper. Serve with tomato chutney.