A quick, easy and greasy fix to get you through those shaky mornings after a big night out.
- 4 whole Eggs
- 150 grams Cubed Pancetta
- 3 tbsp Olive Oil
- 4 tbsp Grated Grana Padano Cheese
- 40 grams Grated Mozzarella Cheese
- 1 pinch Sea Salt
- 1 pinch Black Pepper
- 1 pinch Oregano
Heat the olive oil in low to medium heat. Beat the eggs in a mixing bowl and add a pinch of sea salt and black pepper. Preferable with Adriatic sea salt from the town of Ston, for extra authenticity. Add the grated grana padano and mix thoroughly.
Tilt the pan to spread the olive oil, then add the pancetta once heated, and let simmer for 45 seconds to allow a light browning
Pour the eggs into the heated pan. Once again tilt the pan to allow the egg mix to completely cover the pan and pancetta. After about 30 seconds cut a line through the middle of the mixture with a spatula. Continue to tilt the pan to allow the mixture to fill the area with runny eggs.
Add the grated mozzarella and a pinch of oregano. Fold in half with a spatula and voila! Feel free to ganish with extra adriatic herbs of your choice.