Archive | 5:06 pm

Eggs and Greens on Pancetta Roasted Naan

5 Sep

After a favorable character and fitness interview, I wanted to reward myself with a delicious brunch.  And this was just what the doctor ordered.  The naan was crisped up and warmed through in renderings from pancetta, infused with some of that salty, cured meat flavor that tastes so good.  The slightly bitter lettuce is tossed with a drizzling of sweet and tangy rhubarb vinaigrette, then topped with two over easy eggs and crispy pancetta.  A few dollops of creamy cottage cheese round the whole thing out.  This truly makes for the perfect brunch, with an addicting contrast of textures and flavors.  It was also an interesting and slightly different way to use up an abundance of CSA lettuce.  You could also make this more portable by skipping toasting the naan and instead stuffing everything into a pita.

Eggs and Greens on Pancetta Roasted Naan

1 piece naan

1/3 cup pancetta, cubed

2 cups lettuce, roughly chopped (preferably something with a bit of texture, such as romaine)

1/3 cup large curd cottage cheese

2-3 tbs. rhubarb vinaigrette

2 eggs

Heat a large non-stick sauté pan over medium heat.  Add pancetta and cook, stirring frequently, until well crisped, about 6-8 minutes.  Using a slotted spoon, remove the pancetta from the pan and set aside.

Add naan.  Cook 2-4 minutes per side until deep golden brown and heated through.  Set aside, placing in a low oven to keep warm if desired.

Toss the lettuce with the rhubarb vinaigrette.

Crack eggs in the pan.  Season with salt and pepper.  Cook about 2 minutes until whites are set but yolks are runny.  Flip, careful not to break the yolks, and cook another thirty seconds so whites are set but yolks are runny.

Place the naan on a plate.  Add the dressed lettuce and top with about half of the pancetta.  Place a few dollops of the cottage cheese around the edges of the naan.  Top with the eggs and then the remaining pancetta.  Serve immediately.

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