Eggs carbonara
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| Salt and lots of fresh ground black pepper, to taste | ||
| 1 | ounce | Grated Parmesan cheese |
| 1 | tablespoon | Butter |
| 2 | Scallions; diced | |
| 1 | Serrano chili; diced | |
| 2 | Garlic cloves; minced (optional) | |
| ½ | cup | Cilantro leaves |
| 1 | Ripe avocado; skin and pit removed, then diced into 1/4-inch cubes | |
| ¼ | pounds | Pancetta; cooked, drained, and sliced into small pieces |
Directions
In a bowl, beat eggs, salt, pepper, and cheese. Reserve.In a saute pan over medium high heat, melt butter. Add scallions, serrano chili, and garlic.
Stir for 2 minutes. Add cilantro, avocado and cooked pancetta. Stir for 2 more minutes.Pour egg mixture into pan and stir until eggs are cooked to your liking. Serve immediately. Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW #DJ9284 Recipe by: Bob Blumer
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997