Pages, Pucks and Pantry

Two Ingredient Pancakes

This was a complete impulse make for breakfast Saturday morning. I woke up before Mr. L so not wanting to disturb him, I laid in bed checking Twitter on my iPad. I came across a tweet from Recipe Girl about the Two Ingredient Pancake. I'd been reading about this recipe since last summer...it's been showcased on a ton of blogs...but I'd just never really thought much about it. Well that tweet from Lori made me realize that not only did I have eggs in the fridge that we were already planning to use for breakfast, but I had a couple of bananas that were going to be unusable if I didn't use them right away. And for some reason I just had to have these pancakes right away!

Once Mr. L woke up, I let him know that he was going to make Two Ingredient Pancakes for breakfast. Maybe I should have waited a few minutes until he was fully conscious because the look he gave me when I explained that they were only made of bananas and eggs was priceless. But he's a trooper so once I let him get his bearings, he had breakfast on the table in no time.

These couldn't be more simple to make. It really is just bananas and eggs. There are a few tricks (if you aren't careful, they do fall apart) and there are a few additional ingredients you can add but basically you mix bananas and eggs and you get pancakes!

The cool thing about this recipe is that it works for many types of diets. Protein, gluten-free, low-carb, paleo. It would even work for diabetics (just watch the amount of bananas as that is a high glycemic food).

TWO INGREDIENT PANCAKES

1 very ripe banana
2 large eggs

Mash the banana (Mr. L used a hand mixer but most folks just mash them by hand) in a bowl. Add the eggs to the mashed banana and whisk  together.

Cook on a greased griddle or pan on medium low heat. Cook until the pancaked is bubbling all over and the edges are dry. Flip to cook the other side. (You will not get an even color like regular pancakes).

NOTE: Your pancake flavor and size may vary depending on the size of the bananas you have. Lori at Recipe Girl used about 1/3 of a cup of mashed banana per egg. This is approximately what we did (four eggs/two decent sized bananas).

NOTE: Mr. L made a double batch to feed the two of us. This made about 8 small pancakes.

NOTE: These are delicate pancakes so be careful when you flip them. It helps to keep the heat fairly low and to have a decent sized spatula.

NOTE: You can add a few ingredients to change things up a bit. Several of the Paleo versions add almond butter. There are some that add flavored extracts, cinnamon, cocoa powder, pumpkin puree, and peanut butter. But none of these additions are needed.

NOTE: Tons of ways you can top this. Obviously leaving it two ingredients makes the most sense health wise, but you can top these with maple syrup, more bananas, chocolate chips, jam, berries, nut butters, peanut butters, nutella, plain yogurt, nuts, warmed honey, powdered sugar, whipped cream, cinnamon or pretty much any other topping out there you can think of!

It did take Mr. L a few pancakes to get the hang of how long to cook them and how to flip them without them falling apart, but we actually really liked these and I think this is a great way to use up ripe bananas that would otherwise spend a life hiding in the back of the freezer waiting to be set free to make banana milkshakes. Definitely make these again.

Amaretto-Baked French Toast with Pecans

We don't get too fancy on weekend breakfasts. Fried eggs and bacon; omelets; English muffins with jam and, on rare occasions, French toast or waffles. Normally if I'm making French Toast I have to make them in batches...the first batch Mr. L starts eating while I'm making the second batch for me (yes, you can put the first batch in the oven to keep warm while you make subsequent batches but it's just not the same to me). I'd much rather sit down to the table at the same time and have a wonderful breakfast with my husband.

This recipe fit the bill. I loved the convenience of just serving this hot out of the oven and both Mr. L and I digging in together. It was simple to put together, had great flavor and would even be nice enough to serve to guests.

I did make the mistake of putting some of the bread into the bowl as I was cutting it up. Which meant that the first pieces of bread really soaked up the batter and once I started to "mix" the ingredients there wasn't a lot of batter to mix in. Some of the bread was then dryer than others. I'd put the bread in all at once to get the bread more evenly battered.

Though I usually eat my french toast with no syrup (just butter and sugar) this really needed syrup to bring everything together. It was a bit dry (I think that's because some of the bread crumbs got no love from the batter) but that could also be I cooked it too long (I was using a gas oven in the mountains and things didn't brown like I thought they would).

This recipe came from a wonderful blog called Sweet Paul. He puts out an online seasonal magazine and this recipe came from the Sweet Paul Magazine Spring 2010 edition (you can buy printed copies...they are so beautiful you'll want to!). The photos on the blog are amazing and not only are wonderful recipes featured but great decorating ideas for the home are included.

 

AMARETTO-BAKED FRENCH TOAST WITH PECANS
(Sweet Paul Magazine Spring 2010)

3 eggs
1 cup milk
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons amaretto
1 loaf brioche bread, cut into 1/2 inch pieces
1 tablespoon butter (for greasing baking dish)
1/2 cup pecans
Maple syrup, to serve

Preheat oven to 350 degrees.

In a large bowl beat eggs, milk, sugar, vanilla and amaretto. Add brioche cubes and let mixture stand (soak) for five minutes.

Spoon into a 9" x 12" well-greased baking dish; sprinkle with pecans.

Bake for about 15 to 20 minutes, or until golden.

Pour maple syrup over bread and serve. Makes four servings.

Note: The recipe also states that you could use challah bread instead of the brioche.

Note: I was able to find a fresh loaf of brioche bread at my local Lunardi's.

Note: Cut up the bread and add it to the batter all at once so the bread evenly soaks up the mixture.

Note: A little amaretto in your coffee while you eat this French Toast is heaven.

Definitely will make this again and I'll serve it for breakfast the next time I have overnight visitors.

Avocado Deviled Eggs

So I have a confession to make. I'm addicted to Pinterest...which is where I found this recipe.  And if you know anything about Pinterest, you know that you can Pin and Pin and Pin but it really doesn't mean anything unless you actually use your Pins. But more on Pinterest later (you can check out my Pins here)...for now, we start with these deviled eggs.

Why on earth haven't I ever thought of adding avocado to my deviled eggs before? Such a simple and great idea, which I'm sure I've run across before, but never thought to actually do. These were great though they did turn out a bit darker than I wanted. Linda at Eating Well...Living Thin (where the recipe comes from) says to make these close to serving as they can turn dark. I had hoped for a nice bright green from the avocados but that didn't happen, even with adding the lemon juice and serving right away.

I had a nice ripe avocado so there was a definite avocado taste to these. I did think they needed something more, you know, maybe something like a bit of....wait for it...bacon? Yeah, some chopped up bacon bits in this would be perfect!

Still prefer my Grandpa Cooley's Angry Deviled Eggs but I think a plate that alternated these Avocado Deviled Eggs with regular deviled eggs would make a great presentation.

For the recipe:

AVOCADO DEVILED EGGS
(from Eating Well...Living Thin)

(recipe calls for 6 eggs, avocado, lemon juice, mayonnaise, garlic powder, cayenne pepper, salt)

Makes 12 servings, 90 calories per serving (a serving would be half an egg).

Note: Whenever I mash egg yolks I never seem to get the creamy texture I'm looking for. I now always put the yolks through a fine sieve.

Note: Depending on your preference, I'd add a bit of hot sauce and some bacon bits.

Linda at Eating Well...Living Thin made a lovely presentation of this with a bit of paprika sprinkled on top and a small slice of avocado (you can check out her photo and recipe here).

 

Baked Muffins, Eggs & Bacon

I actually found this recipe in one of the Wolferman's catalogs that get delivered frequently to my house. It's close to the Baked Eggs In Ham Shells I make and sounded like a great idea to do something a bit different with English Muffins.

Basically you hollow out some English Muffins, line them with some semi-cooked bacon, crack in an egg and bake. I think this would make a wonderful brunch presentation. Since we have so many different flavors of muffins in our freezer (we pretty much bought one package of every flavor Wolferman's had at the time) we can vary the final taste outcome a bit. The Wolferman's Signature Muffins are what work best with this recipe as the muffins are taller than normal (they are about two inches in height).

BAKED MUFFINS, EGGS & BACON

4 Slices Peppered Bacon
4 Wolferman's English Muffins
4 Large Eggs
Butter
Salt and Pepper to taste

Preheat oven to 400 degrees F.

Bacon: Cook bacon in large saute pan (skillet) over medium heat until fairly done, but not crisp. Transfer to paper towels.

Muffins: Remove 1/8 inch from top. Use a 2 1/2-3 inch round biscuit cutter and press down approximately 1/2 inch on the fop of the muffin. With a spoon, scoop the cut portion out, be careful not to dig in too deep. Butter the muffin and lightly toast.

Wrap one piece of bacon around the outside of the cut hole in each muffin. Gently crack one egg into each center of the remaining well.

Place on a sheet pan, and bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

Garnish: Fresh Snipped Chives (I didn't use this)

Note: I used some thick sliced bacon I had that was not peppered. I used Wolferman's Jalapeno Cheddar English Muffins.

Note: You need to leave these muffins whole and not split them.

Note: I didn't bother with the biscuit cutter to take the middle of the muffin out. I cut around the edge with a knife and then just took out the center with a spoon. I did kinda get too close to one edge of one of the muffins and it broke. I just took some of the hollowed out muffin bits and used a toothpick and stuck it back together.

Note: My bacon didn't go all the way around the muffin. You can make more bacon and use bits to fill in but otherwise it's not a problem.

Note: Hard to judge when these are actually done as one minute the whites were still runny and the next the yolks were done. Since I don't really like my  yolks runny, I compensated by liberally buttering my muffin beforehand.

Note: Don't worry about the "unused" muffin stuffing... cook them in a bit of butter and use as topping on some Mac and Cheese.

Every once in a while I do like to do more than just the basics for Sunday breakfast without having to go to a lot of work. This was perfect. I've also made big batches of bacon the night before so that all I had to do was put this together in the morning. It's fun to try different bacon and different flavors of muffins in this. I also at various times might add a dash of hot sauce to the eggs or a bit of cheese. Or more bacon. Nothing wrong with some crisp bacon bits to decorate the top of the egg.

 

Lemon Cream Cheese French Toast

I grew up having French Toast quite often on weekends. I have many fond memories of me waiting impatiently at the table for Mom to serve me my favorite breakfast.   But as an adult, French Toast seems to have taken a back seat to omelets or other egg based dishes. MIght be because I never learned to make French Toast like my moms (never owned a griddle and the frying pan just doesn't seem to work as well) or, quite possibly, it's because French Toast tends to be seen as less "healthy" with all that butter and sugar. Me thinks though, after making this Lemon Cream Cheese French Toast, that I'm doing myself a disservice by not making it every now and then.

Both Mr. L and I really enjoyed this version of what I consider stuffed french toast. It does take a bit of effort to put together (you have to make the sauce and filling and then the toast), and I might need a few more cups of coffee before attempting again on a Sunday morning, but it was definitely a nice change of pace from our standard, pretty plain, weekend breakfasts. I loved the tang of everything from the lemons to the orange juice mixed with the sweetness of the sugar and strawberries. This dish is pretty rich so don't even think about putting some whipped cream on top (I just took one look at my hips and decided against it).

Since there were only two of us, I had plenty of bread, filling and sauce left over. I went ahead and battered and cooked up the remain bread and put it in the fridge. I heated that up with some filling in the microwave for breakfast the next day. Not the best the day after, but still better than a bowl of cereal.

My cousin in Northern California sent me this recipe. She was lamenting that she didn't have any Meyer lemons to make this with and I was looking for a way to use up the last of the Meyer lemons that came from my Aunts tree.

LEMON CREAM CHEESE FRENCH TOAST

Cream Cheese Filling:
8 oz cream cheese
1 1/2 Tbsp. lemon juice
zest of one lemon
1/3 cup sugar
1 loaf french bread

Egg Batter:
6 eggs
2 1/2 cups half and half
1/3 cup sugar
2 tsp. vanilla
1 tsp. fresh ground nutmeg

Warm Orange Sauce:
1/2 cup fresh orange juice
1 Tbsp. sugar
1 cup fresh quartered strawberries

In a small bowl stir together the cream cheese, lemon juice, zest and sugar. Blend the egg, half and half, sugar, vanilla and nutmeg in a large flat bottom bowl. Set aside. Using 2 slices of french bread, spread about 2 tablespoons of the cream cheese filling on one side. Place the other slice on top and lightly press together. Dip the sandwich into the batter, turn one and place on a lightly oiled griddle that has been pre-heated on medium heat. Cook until lightly browned on each side, about 3 minutes. Serve warm with the orange sauce. Put orange juice and sugar in saucepan and heat till sugar dissolves, add strawberries until just warmed and spoon over french toast.

Note: I used Brioche bread. Found it at Lunardis. It was delicate and tended to fall apart every now and then so it didn't make for the best photos, but I really liked the taste of it with this recipe.

Note: I used Meyer lemons. I used refrigerated orange juice.

Note: Used butter to oil the pan. Used a cast iron skillet as we don't have a griddle.

Note: I don't have a large flat bottomed bowl so I just used a 12x7 baking pan.

Note: I made a mistake and put the strawberries in the sauce too soon and they ended up losing all their color. I would remember to toss the strawberries into the sauce just before serving so that it heats but doesn't really cook. Still tasted good, just didn't look too appealing.

We will definitely make this again and might even serve it to weekend guests.

Baked Eggs with Spinach and Mushrooms

Let me start out with the fact that this recipe hurt. Literally. But it wasn't the recipes fault. It was me forgetting (again, see here and here) that the pan had been in the oven. I was smart enough to use a potholder to take the skillet out of the oven. And smart enough to use a potholder to move the skillet to the table to photograph. But not smart enough to remember to use the potholder when I had the camera in one hand and needed to move the pan to get a better shot. Yes folks, food photography can be dangerous. As evidenced by the photo of my hand in water with blisters on my fingers below. Yes that song went through my head too.

This (without the burned fingers) turned out really good. I think adding the bit of cream to the spinach mushroom mixture worked well. You'll notice one of the yolks is "broken" because I prefer my eggs not so runny. Alas, with the burned finger fiasco and my inattention, all the eggs in the dish were set. Even though it looks like the eggs are easy over there were no runny yolks. It made a really nice presentation. This would work perfect for a nice brunch. Next time I'd be a bit more careful in how I made my "indentations" to get them to be more round.

This recipe came from the June 2004 issue of Gourmet Magazine and was made for this months Gourmet Unbound. Other dishes I had book-marked to possibly try from this issue: Grilled Spicy Skirt Steak with Worcestershire Chive Butter; Mango Sours; Five-Spice Chicken Wings; Florentine-Style Porterhouse Steaks; Buffalo Burgers with Pickled Onions and Smokey Red Pepper Sauce. 

BAKED EGGS WITH SPINACH AND MUSHROOMS

10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated Parmesan

Put oven rack in upper third of oven and preheat oven to 450 degrees F.

Bring 1/2 inch water to a boil in a 10 to12 inch oven-proof heavy skillet (not cast-iron), then add half of the spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

Gourmet Note: The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.

Note: I used two of the 5 oz pre-washed containers of fresh baby spinach. 

Note: I was going to sprinkle the Parmesan on after taking a few photos of it sans the cheese. Since one hand was in a bowl of cold water shortly after the dish was removed from the oven, the cheese never made it. 

Note: At 7 minutes, the eggs were pretty set. My oven can run hot. You can't go by looks because, as you can see in the photo, even though they are set through they look like they would be runny.

Note: The photo in the magazine had a lot of spinach mixture surrounding the eggs. My spinach mixture seemed to be sparse but it all turned out okay.

Photo of my fingers in the bowl of cold water. Which went on for quite a few hours. Look closely and yep, you can see the blisters on the tips (you can't see the blisters on the side of the palm though they were minor compared to the finger tips).

Valentines Update

Like most of you, the current economy has one thinking hard about spending money that isn't a necessity. For Valentines Day this year, Mr. L and I thought long and hard about what we wanted to do. With our 2nd wedding anniversary coming up in April and my birthday the month after that, we figured we'd have a pretty low-key Valentines.

Mr. L was sweet and told me that Valentines Day was for me, and that he would do whatever I wanted. So I chose for him to do the cooking and to go shopping with me. When I saw this breakfast on Pinch My Salt, I knew it was what I was going to ask for Mr. L to make for a start to our Valentines weekend. Since Mr. L is also a big lover of eggs, I figured it would be a great treat for both of us.

HEART SHAPED EGG IN A NEST

Note: Once the egg cooked it did spill a bit over the sides so the heart shape was lost in the final product. Doesn't really matter once you put the spare piece of bread on top of the egg. It might help to use a smaller egg, a bigger thicker piece of bread or a larger heart cutter.

The shopping part of the day was up at Stanford Shopping Center which I haven't been to in years. Yes, we made a stop by Sprinkles (more on that another time), but we also hit up Gourmet Franks and Andronicos. Both which yielded some great food.

Dinner for Valentines Day was a favorite of mine that Mr. L used to make for me when we first started dating. Scallops and Mr. L's famous Spicy Green Beans. Only this time he added an extra special treat. He wrapped the scallops in bacon...he even added an extra slice of bacon on top...just because. I do love this man. One of these days I'll have to have Mr. L give me the recipe for his spicy beans to post.

I couldn't let Mr. L be the only one to get spoiled for Valentines Day so I made treats from Joy The Baker for us.

HEART SHAPED DIPPED KRISPIES

Note: After cutting out the hearts, I had the "edges" of the rice krispy treats left. I just sort of smashed them together and spread leftover chocolate on it. I then cut this into squares and took them to work for treats for my office mates.

Do check out Joy the Baker and Pinch My Salt for some wonderful recipes. They are both wonderful inspiration for great things to cook throughout the year. Both the Egg in the Nest and the Heart Shaped Krispies would work great for birthdays, anniversary's or special occasions.

Small Plates - February 11, 2009

INCREDIBLE EDIBLE - Years ago everyone ate eggs. They were good for you. Then came a report that eggs were bad for you. Horrors, they gave you bad cholesterol. Must eat in extreme moderation. Chickens every where danced with glee. Then several years ago a report came out that eggs weren't actually that bad and having three a week should be okay but no more than three. Now they are saying that eggs are no problem at all, have as many as you want! You realize this means in a few years bacon, mayo and butter will be the healthiest foods for you. To find out more about this new report go here.

EGG MOUSE - Can't get your kids to eat eggs? Trying to make eggs "fun" in the morning? How about Disney Eggs? Disney is now selling eggs. Don't ask me folks. Eggs with a Disney character stamped on the shell. And if you have time, you can even find a Micky Mouse mold to shape your sunny side eggs into mouse ears. No idea at this point how much these eggs will cost, but me? I think I'd take some of my Mickey Mouse stamps and stamp my own characters on some cheap eggs and see if that doesn't work with the kiddies. For a look at the commercial touting these new eggs go here.

VALENTINE EGGS - If you are still looking for something to cook your honey for breakfast and really don't want to go to a lot of work but need something with great presentation? Look no further than Pinch My Salts Heart-Shaped Egg In A Nest. Totally cool idea and I think an awesome way to start this Saturday off. Go here.

INCREDIBLE PEOPLE - Did you know Americas Egg Board won a Golden Egg for excellence in marketing in Shanghai last year? What, you didn't even know there was an American Egg Board? How about the fact that this month they started a new campaign about the incredible people who eat incredible eggs? To check out some of these incredible people go to the www.incredibleegg.org site. Maybe you are incredible too?

Source

Scotch Eggs

I had never heard of "Burns Night" or Burns Supper until Mr. L was invited to one several years ago. For those that haven't a clue (like I didn't have back then), Burns Night is a celebration of the life of poet Robert Burns. And for those of you who have no idea who Robert Burns is, think of the song you sing every New Years...Auld Lang Syne which  was a poem Mr. Burns wrote. Usually happening on January 25th (or the nearest weekend), the parties we've been invited to, usually consist of everyone bringing a potluck item. Which traditionally is Scottish since Burns  was a Scot.

On a previous Burns Night, Mr. L made  Rumbledethumps which I had heard of but had never tasted. This year Mr. L decided to make Scotch Eggs. Though they are technically not a Scottish Dish, they still went over great at the party.

I had part of a Scotch Egg at a British Pub once and I wasn't really thrilled with the taste. Maybe it had been sitting around for a while because it seemed pretty dry. The ones Mr. L made tasted great. I had one fresh out of the fryer before they headed to the event (unfortunately I couldn't go). They may sound weird but they do taste good. People at the party initially didn't know what the dish was, but once they started eating the Scotch Eggs, Mr. L said they were devoured with glee.

Mr. L found a couple of recipes online and pieced them together to make this recipe.

TRADITIONAL SCOTCH EGGS

1 lb pork sausage
1 lb ground pork
10 hard boiled eggs
2 large raw eggs
6 ounces dry breadcrumbs (more if needed)
pinch of mace
pinch of salt
pinch of freshly ground pepper
flour
2 tablespoons water

Shell the eggs. Dust the hard boiled eggs in a little flour.

Mix the mace, salt and pepper with the pork sausage and ground pork. Divide pork mixture into ten equal portions.  Place on a floured surface. Mold the pork meat around the egg, making sure there are no gaps. Beat the raw eggs together with the water. Coat the meat covered hard boiled eggs with the raw egg water mixture and then roll in the breadcrumbs pressing crumbs into the meat if necessary.

Deep fry in hot oil (360 degrees F). Cook for 5 to 6 minutes.

Drain and serve hot. You can refrigerate and serve cold later if you'd like. Cut in half to showcase the egg inside.

Mr. L's Big Thick Omelet

Though it might not seen like it on this blog, Mr. L does cook. Quite well actually. And often. While I may put a meal on the table many days a week after pouring over recipes, researching ingredients, long hours roaming the isles of the supermarket, it's usually Mr. L that will whip something up for us on those nights where I'm too tried to even think about cooking. And he is the designated breakfast cooker. While on weekends I may make a mean English Muffin or bowl of cereal, he is the master of all things eggs.

Mr. L's cooking is a bit different than mine. He doesn't use recipes. He doesn't measure. He doesn't spend hours thinking about a dish. He's hungry, food needs to be on the table so he concocts something. Drives. Me. Insane. I just can't cook like that (yet anyway). I have many photos of these awesome dishes he's served but alas, his "I just put some of this in and we had some leftover that and here eat it, it's good" doesn't usually translate well into a recipe for my blog. I feel very bad that his creations haven't made my blog yet. So when he made this dish for breakfast the other day I asked a TON of questions. I followed him until I got something that I could actually follow again myself. It was simple. It was good. And I didn't have to lift a finger to make it, all pluses is my book

MR. L'S BIG THICK OMELET

4 extra large eggs
1 tablespoon Tabasco Sauce
a pinch or two of ground pepper
1 thick slice pancetta, diced
2 small slices Honey Baked ham
2 tablespoons butter
1/2 cup grated organic swiss cheese

Lightly mix the eggs in a small bowl. Add the Tabasco sauce and ground pepper. Mix.

Melt the butter over medium low in a stainless steel frying pan. Lightly fry the pancetta and ham until they get crispy and are heated through. Set pan aside on low (keep warm).

Pour the egg mixture into a 10" frying pan over medium low and cover. Cook until egg mixture is cooked all the way through, browned on the bottom and the eggs have risen approximately 1/4 of an inch.

Turn heat to low. Drain pancetta and ham mixture on paper towels, then scatter on top of the egg mixture in the pan. Distribute swiss cheese evenly on top. Cover pan again until cheese melts (approximately 1 minute). Mixture can be served open faced or slightly folded over omelet style as shown.

Salt to taste. Serves 2 (or one hungry person).

Note: That much Tabasco might be too much for some so use the hot stuff to your taste.

Note: Mr. L used leftover Honey Baked ham from Christmas. It was the same thickness as the pancetta which made for a nice presentation.

Note: If you want the pancetta mixture to be integrated with the eggs, add a few minutes before eggs set. I kinda liked the way it was just a filling in the omelet.