Scrambled Eggs Florentine with Aged Cheddar + Pancetta
This recipe bears very little resemblance to the traditional version of Eggs Florentine – poached eggs, spinach, and creamy hollandaise atop a toasted muffin – but truth be told I think this recipe blows the original away. It combines all the features of a classic American breakfast – eggs, bacon, and toast – into a single tasty and unique dish.
Pancetta is a form of dry salt-cured bacon produced and consumed primarily in Italy and Spain. Rather than being smoked, as American bacon is, pancetta is cured in salt and spices before being rolled and dried for at least 6 months. It is sold in most well-stocked supermarkets and may be prepared just as other forms of bacon. I personally think the flavor of pancetta is much tastier than that of American bacon, and find it’s salty-sweet character to be a delicious complement to the sharpness of the cheddar in this recipe.
I had this dish as a late brunch this morning after a stressful meeting, and it was fantastic! Definitely got me rejuvenated and ready to hit the ground running again. Enjoy!
SCRAMBLED EGGS FLORENTINE WITH AGED CHEDDAR + PANCETTA
1 tbsp unsalted butter
4 large fresh eggs
2 tbsp whole milk
Freshly ground black pepper
1/2 cup chopped fresh baby spinach leaves
2 English-style muffins, toasted
1/2 cup shredded aged cheddar cheese
3 ounces pancetta, crisp-fried
1 Melt butter in a medium-sized skillet over medium heat.
2. In a small non-metallic mixing bowl, combine eggs, milk, and a dash each of salt and pepper. Whisk lightly and pour into skillet.
3. Sprinkle chopped spinach leaves atop eggs. Scramble until eggs are of desired consistency and spinach leaves are lightly wilted.
4. Place two muffin halves on serving plate (butter if desired). Top with half of scrambled egg-spinach mixture. While hot, sprinkle with 1/4 cup shredded aged cheddar and half of crisp-fried pancetta. Repeat with remaining ingredients.