Pancetta fried egg

It's breakfast time again, and I love a post about eggs!  It's just one of my favorite foods and ingredient to use in the kitchen.

An egg fried right on top of a piece of crispy, salty pancetta

Eggs are nutritious, hearty, and satisfying.  It really gives us a big bang for our buck. As many people will agree..."everything's better with an egg on it" and it really is.  I do love it on top of almost anything but on a standalone basis, I start my mornings with it at breakfast.

So this is a riff off of the breakfast classic, "bacon and eggs".  I saw this idea for pancetta fried eggs on a show with Claire Thomas from Kitchy Kitchen.  It sounded like a fun spin on the traditional and it is very quick and easy to make at that.  Plus look - I'm already puttting my mini cast iron skillet to use again, this time in a savory way!

To make this, you basically just need some thinly sliced pancetta and eggs.  Just one or two slices (depending on just how thin your slice is) will do for each egg.  Place the pancetta in a frying pan, let it cook and begin to render and crisp up, then flip it over. Break an egg right on top of the pancetta and let it cook until the whites are set.  I place a lid over the top to help it along.

If you like to embellish the dish a bit - and I highly recommend it - add a sprinkle of fresh parsley on top and serve it with a couple spoonfuls of tomato sauce.  The pancetta naturally had me thinking Italian and since I always have my bacon and eggs with ketchup, tomato sauce isn't too far a stretch here.  If you like a little cheese, how about a sprinkle of parmesan? 

Add a piece, or two, of toast alongside and breakfast is served! This is so very easy to make and a fun mix-up from the usual bacon and eggs.  You've got the same kind of salty crispy bite with the creamy egg, all in one go.  You just gotta love breakfast!

One of my favorite reasons to go to the farmer's market is for the eggs!  I love opening up a box with a variety of colors, if I can get it.  Above all else, the farm fresh eggs tend to have more robust yolks and just taste better.

It's funny because the men at this particular stop I make for the eggs keep asking me if there's any particular reason I like the blue eggs.  Apparently, there are some people like me who highly request them.  I can only say that while I can't taste a difference between the farm fresh eggs of different color, they just look so pretty!  And variety, and being able to get things that you don't see at the supermarket, is definitely a perk of the farmer's market.

So in this instance, I laid one of the farm fresh eggs on top of a slice of crispy pancetta.  I think it was a worthy use of my egg supply.  

You know...I hear there are people out there who actually skip breakfast!  How can this be?  I wouldn't ever want to miss my favorite meal of the day.  The morning is my favorite time of day, and breakfast has a lot to do with it.

Recipe:

Pancetta Fried Egg
Adapted from Claire Thomas

- For one (but make as many as you like) - 

1-2 thin slices of pancetta
1 large or extra-large egg
Salt and pepper, for seasoning
Optional:  Fresh parsley, tomato sauce, toast, for serving

Place a slice of pancetta (if your slice is super thin, use 2 slices) in a small skillet (or a large one if making more than one) over medium heat.  Let pancetta render and cook until it crisps up.  Flip pancetta over.  Crack an egg on top of the pancetta.  Sprinkle egg with salt and pepper and cook until whites are set (place a lid on top of the pan will help this along).  

Remove pancetta fried egg to a serving plate.  Sprinkle the top with some chopped parsley.  Serve with tomato sauce and toast on the side.