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.)

View Full Nutrition

fresh

ingredients

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

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.

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.