cheesy scrambled eggs with pancetta and scallions

Matt and I took a few days off last week. We “went down the shore” (as they say in Jersey) and spent a few days with family and then spent some time at home relaxing. I did some reading (finished Mindy Kaling’s book and started One for the Money, by Janet Evanovich), A LOT of laundry, and a fair amount of cooking. I love days that have no set agenda and you’re free to be as lazy or as productive as you’d like. Every now and then, days like that are 100% necessary, at least for me. On one such day I made these easy, cheesy scrambled eggs with pancetta and scallions. I slept in (read: woke up at 8am and lounged around watching Food Network and Bravo until 10am) and leisurely made my way to the kitchen. I was about to pour myself a bowl of cheerios when I decided that I wasn’t in the mood for an ordinary breakfast. This was a special day! A lazy day! And, occasionally, lazy days should be celebrated. So, I made scrambled eggs. But not just any scrambled eggs. Delicious, creamy scrambled eggs with salty pancetta and crunchy scallions.

These scrambled eggs were inspired by my favorite breakfast casserole recipe. I didn’t feel like making the casserole, and I DEFINITELY didn’t feel like waiting for it to bake (remember this was a lazy day) so I came up with a scrambled egg version of the casserole. It incorporates many of the same flavors but comes together faster.

cheesy scrambled eggs with pancetta and scallions

Easy, cheesy scrambled eggs with pancetta and scallions

4 oz. finely chopped pancetta
3 finely chopped scallions
8 eggs
2 tablespoons creme fraiche
1/4 cup of whole milk
salt and pepper
1/2 cup shredded pepperjack cheese

Hey, I never said this was a light dish


1. Add the pancetta to a large nonstick skillet and heat over medium heat. Cook the pancetta until crispy and remove with a slotted spoon to a plate lined with a paper towel.

2. Turn the heat down to low and add the scallions to the drippings from the pancetta.

3. Whisk the eggs, creme fraiche, milk, salt and pepper in a bowl until combined. Pour the egg mixture over the scallions and slowly stir over low heat until the eggs are scrambled and cooked through. I like them firm, but not runny. It takes about 8-10 minutes over low heat.

4. Turn off the heat and stir in the pancetta and grated cheese until the cheese melts and everything is incorporated. Taste for salt and pepper and add as necessary.

Voila! The easiest, cheesiest, CREAMIEST scrambled eggs ever. Serve with a piece of buttered toast and enjoy a lazy day.

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