Crisp pancetta and green onion scrambled egg rolls

AT A GLANCE

  • Serves 6 people

  • 6 slices rolled pancetta
  • 30 gm butter
  • 4 organic eggs
  • 60 ml (ΒΌ cup) pouring cream
  • 1 green onion, thinly sliced
  • 6 small bread rolls, halved lengthways
01   Preheat oven to 180C. Place pancetta in a single layer on a baking paper-lined oven tray and cook for 10 minutes or until crisp.
02   Meanwhile, melt butter in a frying pan over medium-low heat. Whisk together eggs and cream in a bowl and season to taste with sea salt and freshly ground black pepper. Add eggs to pan and cook, stirring occasionally, for 2 minutes or until eggs are almost set, then add green onion and stir through.
03   To serve, place a slice of pancetta in each roll, spoon in scrambled eggs and serve immediately.

Note Shown above with banana fritters.

Recipe:

GOURMET FOOD TEAM

Photography:

CHRIS COURT

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2007

Feb 2007

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