Saturday, July 31, 2010

Creamy Scrambled Eggs with Pancetta and Oven Roasted Tomatoes

As much as I love going out for brunch on the weekend, making breakfast at home is also a fun experiment time for me. This week, I couldn't resist buying some yellow cherry tomatoes from Quebec in the store. They've been delicious in simple salads, but by the end of the week, I realized I needed to do something before they went bad, so into the oven they went for a slow roast (cut in half, place on a cookie sheet, drizzle with olive oil, sprinkle with salt, pepper, and herbs, cook for hours at 250F until nice and shriveled). This morning, I knew I had to do something with these tiny candy-like tomatoes. These eggs could easily stand alone without the tomatoes, but I think the tomatoes push the taste over the top. If you don't have pancetta, regular bacon should also be delicious. This is roughly for one person.

Creamy Scrambled Eggs with Pancetta and Oven Roasted Tomatoes

2 eggs
1/2 tsp mustard powder
2 tbsp cream cheese
2 small slices pancetta, cut into thin strips
8 oven roasted cherry tomato halves
salt and pepper to taste

1. In a small bowl, whisk together eggs, mustard powder, and cream cheese.
2. Heat a small skillet over medium heat. Add pancetta and fry until crispy.
3. Reduce heat to low. Pour in egg mixture. Let eggs set and then stir until desired level of scrambled. Be careful not to overcook the eggs as the skillet is likely hotter than it normally would be for scrambled eggs thanks to making the pancetta!
4. Serve with tomatoes and salt and pepper to taste.

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