Bacon And Eggs

Name: Bacon And Eggs
Ingredients: Bacon and Eggs; 6 eggs; 1/2 pound fingerling potatoes, sliced thin, lengthwise; 1/5 pound pancetta, cut into 1 inch pieces; 1/3 cup milk; 1/2 cup pecorino fresco, grated; 2 tablespoons Extra virgin olive oil; 1/4 cup homemade pesto; 2 pinches sea salt; Basil Pesto; 3 cloves of garlic, peeled; 1 bunch basil; 1/2 cup pine nuts; 1/3 cup pecorino romano; 1/3 cup extra virgin olive oil; 1 pinch sea salt; 1 pinch freshly ground black pepper

17 ingredients

10 steps

Ingredients

Bacon and Eggs
6 eggs
1/2 pound fingerling potatoes, sliced thin, lengthwise
1/5 pound pancetta, cut into 1 inch pieces
1/3 cup milk
1/2 cup pecorino fresco, grated
2 tablespoons Extra virgin olive oil
1/4 cup homemade pesto
2 pinches sea salt
Basil Pesto
3 cloves of garlic, peeled
1 bunch basil
1/2 cup pine nuts
1/3 cup pecorino romano
1/3 cup extra virgin olive oil
1 pinch sea salt
1 pinch freshly ground black pepper

Directions

1

Preheat oven to 400F.
2

Heat up a large cast iron skillet and add one tablespoon of olive oil. When hot, add pancetta. Cook until browned on all sides and remove from pan.
3

Add potato slices to the pan in a single layer and let cook without stirring for five minutes. This will create a nice brown crust. Stir potatoes and continue cooking until browned on all sides, 10 minutes total.
4

Beat eggs well in a large bowl. Add milk. Next, when potatoes are browned, add pancetta back to the pan.
5

Pour in the eggs and a spoonful of pesto. Stir to combine. Let cook on medium heat for 5 minutes.
6

Sprinkle grated pecorino on top, and bake for about 15 minutes, or until cheese is melted and golden.
7

Pour the pine nuts into a skillet and light toast on low heat. Remove when all sides are lightly browned - 5-7 minutes.
8

Add the garlic and salt to a large mortar, and mash into a paste with the pestle.
9

Add basil and continue to mash until the basil breaks apart. Add pine nuts and continue to mash.
10

When it forms a paste, stir in the olive oil and grated pecorino cheese. Taste for salt. If you are not using the pesto immidately, add a drop of lemon juice to preseve the bright green color.