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Crisp pancetta and green onion scrambled egg rolls

Australian Gourmet Traveller brunch recipe for crisp pancetta and green onion scrambled egg rolls

By Gourmet Food Team
  • Serves 6
Crisp pancetta and green onion scrambled egg rolls
Crisp pancetta and green onion scrambled egg rolls

Ingredients

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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    To serve, place a slice of pancetta in each roll, spoon in scrambled eggs and serve immediately.

Notes

Note Shown above with banana fritters.

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  • Author: Gourmet Food Team