Best Silky Scrambled Eggs With Pancetta Pepper And Pecorino Recipes

PERFECT SCRAMBLED EGGS

Perfect Scrambled Eggs image

These eggs are a great way to start out your morning! They are easy and fast to make!

Provided by Whitney

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 12m

Yield 3

Number Of Ingredients 6

Ingredients

1 ½ tablespoons milk
6 eggs
½ cup minced onion
½ teaspoon black pepper
½ teaspoon salt
1 ½ teaspoons butter

Steps:

Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Silky Scrambled Eggs With Pancetta, Pepper and Pecorino image

Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It's what gives the custardy eggs a spicy snap.

Provided by Melissa Clark

Categories breakfast, brunch, easy, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 to 3 ounces pancetta, diced
1 to 2 tablespoons unsalted butter
6 eggs
Pinch of salt
Freshly ground black pepper
Grated Pecorino Romano, Parmesan or other hard grating cheese

Steps:

Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.

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