Stirring flavorful basil pesto into eggs is a delicious breakfast on its own, but here we use the combination as a filling for a simple breakfast sandwich. After the eggs are perfectly cooked, pile them onto toasted Italian bread, top with crispy pancetta, and serve.
See more recipes for scrambled eggs.
- Yields: 4 sandwiches
- Difficulty: Easy
- Total: 35 mins
- 8 ounces thinly sliced pancetta
- 10 large eggs
- 1/4 cup milk (not nonfat)
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 4 tablespoons unsalted butter (1/2 stick)
- 8 (1/2-inch) slices Italian sandwich bread
- 1/4 cup basil pesto
- Heat the oven to 425°F and arrange a rack in the middle. Place the pancetta on a rimmed baking sheet in an even layer and bake until browned and crisped, about 15 minutes. Transfer to a paper-towel-lined plate to drain and set aside.
- Place the eggs, milk, and measured salt and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
- Melt 2 tablespoons of the butter in a large nonstick frying pan over medium-low heat until foaming. Pour in the egg mixture and let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again until the edges start to set, then spread back into an even layer. Repeat, pushing the eggs from the edges into the center every 30 seconds, until almost set, for a total cooking time of about 4 to 5 minutes. (The top of the eggs should still be slightly wet.) Meanwhile, toast the bread and spread the remaining 2 tablespoons of butter on it.
- Remove the pan from the heat and gently stir the pesto into the eggs. Divide the eggs among half of the bread slices. Divide the pancetta over the eggs and top with the remaining bread slices butter-side down. Serve immediately.