Serves 4100g cubed pancetta
6 large eggs
1 thick slice of crusty bread, about 100g
100g shelled broad beans
100g Parmesan, diced or coarsely grated
large bunch of chives, snipped with scissors
1 Cook the pancetta in a large non-stick frying pan for 5 minutes until crisp.
2 Meanwhile, beat the eggs with a splash of water and season lightly. Tear the bread into small pieces, stir into the beaten eggs with broad beans, cheese and chives.
3 Tip the pancetta into the egg mixture and stir well.
4 There should be enough oil in the pan from the pancetta so pour in the egg mixture. Cook very gently for 12 minutes until golden underneath and almost set.
5 Pop the pan under a preheated low – medium grill for 5 – 10 minutes until golden brown and just set. Leave to sit in the pan for a few minutes then slide out onto a board, cut into wedges and serve warm with leaf and potato salads.
3 comments:
idiot question here... do i need to blanch or indeed cook those shelled b' beans first? We're having this in our house just as soon as you answer ;-)
xx
WICKED! i just had one the other day with leftover potatoes... bacon... spring onions... gruyere cheese, mint & pink pepper. leftovers can be such a treat!
This looks absolutely LOVELY! Looking for broadbeans tomorrow!
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