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Crisp pancetta and green onion scrambled egg rolls

You'll need

6 slices rolled pancetta 30 gm butter 4 organic eggs 60 ml (¼ cup) pouring cream 1 green onion, thinly sliced 6 small bread rolls, halved lengthways


  • 01
  • Preheat oven to 180C. Place pancetta in a single layer on a baking paper-lined oven tray and cook for 10 minutes or until crisp.
  • 02
  • Meanwhile, melt butter in a frying pan over medium-low heat. Whisk together eggs and cream in a bowl and season to taste with sea salt and freshly ground black pepper. Add eggs to pan and cook, stirring occasionally, for 2 minutes or until eggs are almost set, then add green onion and stir through.
  • 03
  • To serve, place a slice of pancetta in each roll, spoon in scrambled eggs and serve immediately.

Note Shown above with banana fritters.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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