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
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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

Pancetta & Scrambled Egg Sandwich

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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