Pancetta and chive eggy bread

Give eggy bread an Italian makeover with crispy pancetta and grilled cherry tomatoes.

Serves: 4

Preparation time:  10 minutes

Cooking time:  15 minutes

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You will need

  • ½ x 105g pack Italian smoked pancetta
  • 3 tablespoons fresh chives, finely chopped
  • 4 large British free range Woodland eggs by Sainsbury's, lightly beaten
  • 300g Sainsbury's white farmhouse bread, thickly sliced and slices cut in half
  • 1 tablespoon rapeseed oil
  • 1 x 270g pack Taste the Difference Vittoria tomatoes
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Recipe Information

Step by step guide to making Pancetta and chive eggy bread

  1. Heat a large frying pan over a medium heat, add the pancetta and cook for 2-3 minutes, until crisp and golden. Crumble 2 of the rashers and set the rest aside.
  2. Stir 2 tablespoons of the chives into the beaten eggs along with the crumbled pancetta. Dip each bread half into the egg mixture, turning to coat well.
  3. Heat half of the oil in the pan and cook half of the eggy bread for 2 minutes on each side, until lightly golden. Keep warm, and repeat with the remaining oil and bread slices.
  4. Meanwhile, preheat the grill to medium and grill the tomatoes on a baking sheet for 5-10 minutes.
  5. Serve the eggy bread topped with the grilled tomatoes and crisp pancetta rashers. Garnish with the remaining chives.

Cook's tip: This easy eggy bread would make a lovely breakfast or brunch dish for a special occasion or family Christmas gathering. You can easily multiply the ingredients to feed a crowd.

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Nutritional information for Pancetta and chive eggy bread

Nutritional information for Pancetta and chive eggy bread

Nutrition type per serving
Calories 358 kcal
Total Fat 15.5g
Saturated Fat 3.8g
Salt 1.55g
Sugar 5.1g

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