3 tablespoons Filippo Berio olive oil
1/4 pound diced pancetta
2 cups fresh or frozen peas
Salt and pepper to taste
4 large eggs at room temperature
4 thick slices semolina or sourdough type bread
Heat the olive oil in an 8-inch nonstick skillet. Stir in the pancetta. Cook over low heat for 5 minutes until the pancetta renders its fat and begins to crisp. Add the peas, salt and pepper. Simmer uncovered for 2 minutes. With a wooden spoon, spread the peas evenly in the base of the skillet. Crack the eggs carefully over the top of the peas. Cover and cook over medium low heat for 4 to 6 minutes. The eggs should look poached with set center yolk and firm egg white.
Serve hot accompanied with the bread slices
Cook’s Secret: Organic eggs have superior flavor, are fresher, and higher in omega 3.
This recipe is featured on show 2015 – Festival!
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