This is one of the greatest breakfast or brunch sandwiches ever. If you live in New York or plan on visiting, you can go to 'ino any tine of the day or night, and the skilled toaster-oven cooks there will make one for you. Or you can use this recipe to rustle up one right now in the comfort of your own home (and your own toaster oven).
This Scrambled Egg, Pancetta, and Fontina Bruschetta is adapted from Simple Italian Sandwiches by Jennifer and Jason Denton and Kathryn Kellinger.
- 8 ounces pancetta (or slab bacon), cut into a 1/2-inch dice
- 8 baguette slices, 3/4 inch thick, cut on the diagonal
- 1 tablespoon olive oil
- 8 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces Italian Fontina, thinly sliced by hand
In a small skillet, brown the pancetta over a medium flame, 5 to 7 minutes. Spoon out excess rendered fat as you go. When the pancetta is cooked, transfer to a paper towel-lined plate and set aside. (While you might be inclined to cook the eggs in the rendered fat, it makes for a greasy bruschetta.) Wipe the pan clean with a paper towel. Set aside.
While the pancetta is cooking, lightly toast the baguette slices, either on a preheated panini grill for 1 to 2 minutes or in a toaster oven. The bread should be a crisp light brown. Transfer the toasted slices to a baking sheet or toaster-oven pan.
Heat the olive oil in a medium nonstick skillet. Add the eggs, salt, pepper, and browned pancetta. Use a rubber spatula to move the eggs, starting at the edge of the pan and moving toward the center, lightly cooking the eggs as well as incorporating the pancetta. The eggs should be softly scrambled.
Divide the eggs among the 8 baguette slices. Cut the Fontina into rectangles that will fit neatly over each. Toast in the toaster oven or broil until the cheese bubbles and melts. Serve immediately.
Note: Vegetarians can substitute grilled asparagus for the pancetta with no ill effects.
Address: 21 Bedford Street, New York NY 10014