You’ll see.
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!
This recipe is featured on Season 0 - Recipes without show numbers.
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Order using this link and receive a signed book plate.
Available now!
Comments
There are no comments yet.
Leave a Comment