One pan breakfast with asparagus, egg, pancetta and wild garlic.
A quick one pan breakfast recipe, fresh and in season produce, ready in under 10 minutes. If you haven’t got any wild garlic, substitute maybe with some dried garlic seasoning, or leave it out.
- 5-6 spears of asparagus
- 1 egg
- 3 pancetta slices
- 3-4 leafs of wild garlic
- 1 spoon olive oil
- salt & pepper
Heat a non-stick frying pan. Sprinkle the asparagus spears with oil and place in one side of the pan. On the other half place the pancetta (use bacon or speck, lardo, etc) and let them fry for about 1 minute (or more if thicker slices) on each side until they catch colour. The asparagus will soften as well.
Move around the pan, place the bread (sprinkled with olive oil as well) around the edges. Break the egg in the middle. Cover and cook for 3 minutes or until the egg white is set and the yolk is still soft and runny. Add the wild garlic leaves, just torn into large pieces by hand. Season with salt and pepper and serve.