Pancetta & Scrambled Egg Sandwich with Cheddar Cheese & Jalapeño Mayo
Breakfast

Pancetta & Scrambled Egg Sandwich

with Cheddar Cheese & Jalapeño Mayo

20 MIN
$14.99 2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

These savory breakfast sandwiches get a delicious kick from a layer of pickled jalapeño mayonnaise, which complements the rich combo of scrambled eggs, pancetta, and white cheddar.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Pancetta & Scrambled Egg Sandwich with Cheddar Cheese & Jalapeño Mayo
Title
  • 2 Potato Buns
  • 3 oz Diced Pancetta
  • 2 Pasture-Raised Eggs
  • 2 Tbsps Mayonnaise
  • 2 oz White Cheddar Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Halve the buns. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater. Finely chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Toast the buns
2 Toast the buns

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Cook the pancetta & eggs
3 Cook the pancetta & eggs

In the same pan, heat a drizzle of olive oil on medium- high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Add the beaten eggs. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked through. Turn off the heat; stir in the grated cheese until melted and combined.

Finish & serve your dish
4 Finish & serve your dish

Assemble the sandwiches using the toasted buns, jalapeño mayo, and cooked pancetta and eggs. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Halve the buns. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater. Finely chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Toast the buns

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns
Cook the pancetta & eggs
3 Cook the pancetta & eggs

In the same pan, heat a drizzle of olive oil on medium- high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Add the beaten eggs. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked through. Turn off the heat; stir in the grated cheese until melted and combined.

4 Finish & serve your dish

Assemble the sandwiches using the toasted buns, jalapeño mayo, and cooked pancetta and eggs. Enjoy!

Finish & serve your dish
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