Prep 10 mins
Cook 12 mins
These are wonderful for late night munchies.
- 8 ounces pancetta, cut into 1/2 inch dice
- 8 slices baguette, 3/4 inch thick, cut on the diagonal
- 1 tablespoon olive oil
- 8 large eggs, beaten
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 ounces italian fontina, thinly sliced by hand
- In a small skillet, brown the pancetta over medium heat, 5-7 minutes.
- Spoon out excess rendered fat as you go.
- When the pancetta is cooked, transfer to a paper towel-lined plate; set aside.
- Wipe the pan clean with a paper towel; set aside.
- While the pancetta is cooking, lightly toast the baguette slices, either in a preheated panini grill for 1-2 minutes or in a toaster oven.
- The bread should be crisp light brown.
- Transfer the toasted slices to a baking sheet or toaster oven pan.
- Heat the olive oil in a nonstick skillet; add in 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.
- Divided the eggs among the 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.
- **For a vegetarian version—substitute 4 grilled asparagus spears cut into ½ inch pieces for the pancetta.