A Quick Brunch
Want something quick, pretty, and perfect for a lazy Sunday? I've got just the thing...
There isn’t much to this, ingredients and instructions are easy, but those are always the best go-to recipes. I’ve seen some similar recipes floating around, but I’ve added a little extra protein and a welcome surprise to this version. It’s a contemporary spin on the classic toad-in-the-hole. Without the bread, it makes this dish not only healthier, but I think more beautiful, too. It’s a perfect meal for anyone, surgery or not. This recipe includes pancetta, a round, Italian-style bacon. However, you could use prosciutto or any other kind of ham you like. For the vegetarians out there, replace the meat with mushrooms, spinach, or even a tomato slice.
We had this with a simple salad of tomatoes and arugula. I could also see this pairing nicely with some soft polenta or roasted potatoes. Whatever you choose to make this with, I guarantee it’s one of those great little recipes that can be dressed up for an elegant brunch or served on your favorite chipped plate and eaten in bed.
This will serve as many or as few as you need. For me, one egg was filling, but for a non-surgery eater, I would suggest two.
- 2 large eggs
- 2x 1/2″ thick yellow, Spanish, or sweet onion rings. You want to use the largest onion you can find.
- 2 slices pancetta (or some other ham of your choosing)
- 1/4 teaspoon butter or olive oil
- Salt & pepper to taste
- Heat the butter or oil in a very good non-stick pan. Add the onion rings and bring to medium-low. Cover the pan and let the onion cook for about 3 minutes until just slightly soft and the rim has caramelized.
- Flip the onion, bring up the heat, and place one piece of the pancetta in the center of the onion ring. Crack an egg directly into the ring. Cover the pan again and let cook until the yolk is just set, approximately 2-3 minutes.
- Salt & pepper the eggs, remove with a spatula and serve immediately.