• 6 rashers smoked pancetta
  • 3 tbsp finely chopped fresh chives
  • 300g white farmhouse bread, thickly sliced, slices cut in half
  • 4 large free-range eggs, lightly beaten
  • 1 tbsp rapeseed oil
  • 300g cherry tomatoes on the vine


  1. 1

    Heat a large frying pan over a medium heat and dry fry the pancetta for 2-3 minutes, until crisp and golden. Crumble 2 of the rashers and set the rest aside.

  2. 2

    Stir 2 tbsp of the chives into the beaten eggs along with the crumbled pancetta. Dip the bread slices into the egg mixture, turning to coat well.

  3. 3

    Heat half the oil in the pan and cook half the eggy bread for 2 minutes on each side, until lightly golden. Keep warm and repeat with the remaining oil and bread. Meanwhile, preheat the grill to medium and grill the tomatoes on a baking sheet for 5-10 minutes.

  4. 4

    Serve the eggy bread topped with the grilled tomatoes and crisp pancetta rashers. Garnish with the remaining chives. 

Nutritional Details

Each serving provides
  • Energy 1419kj 339kcal 17%
  • Fat 13.6g 19%
  • Saturates 3.6g 18%
  • Sugars 4.4g 5%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 666kj/159kcal

Each serving provides

35.1g carbohydrate 2.6g fibre 17.8g protein

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