Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, pancetta and poached egg on toasted oregano bread. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Pancetta and poached egg on toasted oregano bread is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Pancetta and poached egg on toasted oregano bread is something which I’ve loved my whole life.
Stir through the beans, tomatoes, sugar and Worcestershire sauce. Then top with pancetta and the poached egg. Sprinkle over the parsley and some seasoning and finish with a drizzle of olive oil. Click on the stars to rate this recipe: The star dish of a great breakfast Eggs benedict is a classic on breakfast menus at the best hotels in the world.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pancetta and poached egg on toasted oregano bread using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Pancetta and poached egg on toasted oregano bread:
- Take Slice good bread
- Make ready Pancetta
- Take Egg
- Take Oregano
- Take Olive oil
- Get Pepper
Known in French as "Oeuf en Meurette", this classic dish from Burgundy is a poached egg served on toast, and in a silky red wine sauce with mushrooms, pancetta bits and pearl onions. Think Beef Bourguignon, but quicker, easier and with an egg. A specialty from Burgundy, oeufs en meurette is a classic French dish of poached eggs atop a slice of garlicky toast, doused in a rich, silky red wine sauce studded with bacon and mushrooms. Then you'll crack an egg into a little bowl, and slowly tip it into the VORTEX.
Instructions to make Pancetta and poached egg on toasted oregano bread:
- Boil a pot of water for the egg. Gently fry the bread in oil. Sprinkle some oregano on top. Turn and do the same. Meanwhile cook the pancetta
- Poach the egg for 2 mins. Drain pancetta on kitchen paper. Add on top of bread, add the egg and finish with coarse black pepper :)
A specialty from Burgundy, oeufs en meurette is a classic French dish of poached eggs atop a slice of garlicky toast, doused in a rich, silky red wine sauce studded with bacon and mushrooms. Then you'll crack an egg into a little bowl, and slowly tip it into the VORTEX. Keep lightly stirring, and about two minutes later use a slotted spoon to get your poached egg! Then you'll just layer the pancetta on the toasted bread, followed by the cooled asparagus spears, and the carefully placed egg on top. Remove each egg with a slotted spoon and place on top of a slice of the sourdough toast.
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