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INGREDIENTS
- 1 large baguette 300 g
- 200 g asparagus
- 100 g pancetta
- 2 tablespoons chopped chives
- 4 pcs eggs size M
- 50 g Parmesan
- 4 tablespoons olive oil
- 1 clove of garlic
- Salt
- Freshly ground white pepper
- 5 leaves of wild garlic (optional if not in season)
INSTRUCTIONS
- 1First, prepare the asparagus. Baby green asparagus does not need further cleaning. Boil it in salted water for 2 minutes and then quickly cool it in ice water. Then, sauté it very quickly in a pan with 1 tablespoon of olive oil, season with salt and pepper, and set aside.
- 2Slice the baguette. Mix 3 tablespoons of olive oil with crushed garlic and brush the baguette slices. Sauté them in a hot pan until crispy. Meanwhile, dice the pancetta and sauté until rendered and crispy. Set aside and leave 2 tablespoons of rendered fat in the pan. Crack the eggs into this pan, season with salt, pepper, and add chives. Sauté for about 3 minutes. Then remove the eggs from the heat to keep them moist and not dry.
- 3Place scrambled eggs, crispy pancetta, and asparagus on the crispy baguette. Sprinkle with Parmesan and chopped wild garlic.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.