Pancetta with Whipped Ricotta and Eggs
Our flavorful Pancetta takes breakfast and brunch to a new level of delicious. Featuring jammy soft boiled eggs on a bed of creamy whipped ricotta cheese, COLUMBUS® Pancetta with Whipped Ricotta and Eggs brings together unique ingredients to illustrate that excellent food need not be complicated. Garlic chili oil and fresh parsley finish this perfect meal for any time of day.
Ingredients
- 1
(5-ounce) package COLUMBUS® Diced Pancetta
- 6 ounces
ricotta cheese
- 1 tablespoon
olive oil
- 1 teaspoon
honey
- 1/4 teaspoons
salt
- 1/8 teaspoons
black pepper
- 4
eggs
-
Crunchy garlic chili oil, to taste
- 1 tablespoon
chopped Italian parsley
-
Flaked salt and freshly cracked black pepper, as desired
-
Toast, for serving
Directions
In large skillet over medium heat, cook pancetta 5 to 7 minutes or until crispy. Remove from pan with slotted spoon to paper towel lined plate.
In bowl of food processor, place ricotta, olive oil, salt and pepper. Pulse until smooth and creamy.
In large pot of boiling water, add eggs. Cook 7 minutes. Carefully remove from water and plunge eggs into bowl filled with ice water; let stand 3 minutes. Peel; cut in half.
Spread serving plate with ricotta mixture. Drizzle with chili oil. Top with egg halves and pancetta. Garnish with parsley, flaked salt and freshly cracked black pepper.