pancetta

I am always on the lookout for delicious, individual breakfasts that I can make ahead of time and eat throughout the week. These little egg muffins are such a great portable meal! Most important, they are really delicious and very satisfying. After these cool down I wrap each one in saran wrap and store in the fridge. They hold up well for a few days and reheat in the microwave perfectly. I don’t even think my husband heats his up, he just leaves it at room temperature for about an hour or so and then eats it.

I do love the flavor combinations in this particular recipe, however, I have switched things up as well. Sometimes I use bacon instead of pancetta and fontina cheese instead of gruyere. On occassion I throw in some mushrooms. I always use spinach though…great way to get in some greens! Really you can include anything you like, anything you have leftover.

By the way, don’t these egg muffins look pretty, all puffed up and gorgeous? Well, they only look like this for about 26 seconds, then they deflate. So if you want to impress someone be sure to show them your handy work the second you pull these out of the oven!

Here’s what you will need to make 4 muffins…

Recipe

1 tablespoon extra-virgin olive oil

4 ounces sliced pancetta (about 1/4 inch thick), diced into 1/2-inch pieces

2 shallots, chopped

1-2 slices country-style bread, cut into 1/2-inch cubes (about 2 cups)

7 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1/2 cups grated gruyere (6 ounces)

1/3 cup milk, at room temperature

Method

Preheat the oven to 400 degrees.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.

In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.

Spoon the mixture into the ramekins, filling each 3/4 full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 – 35 minutes.

Allow time to cool before you turn them over and pop out the muffins. Serve warm or at room temperature.

Recipe adapted from Giada

Egg Muffins

Author: Feasts And Fotos

Ingredients

1 tablespoon extra-virgin olive oil
4 ounces sliced pancetta (about ¼ inch thick), diced into ½-inch pieces
2 shallots, chopped
1-2 slices country-style bread, cut into ½-inch cubes (about 2 cups)
7 large eggs, beaten, at room temperature
2 packed cups chopped spinach
½ cups grated gruyere (6 ounces)
⅓ cup milk, at room temperature

Method

Preheat the oven to 400 degrees.
Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.
In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.
Spoon the mixture into the ramekins, filling each ¾ full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 - 35 minutes.
Allow time to cool before you turn them over and pop out the muffins. Serve warm or at room temperature.

This soup is the perfect antidote to the cold and blustery weather we are having in New York. It’s….blizzard-worthy.

I melded a few different white bean and escarole soup recipes and created this one and am very happy with the results. It’s hearty and filling, however, it’s not thick and overwhelming. It still maintains a thin consistancy. The flavors are wonderful, the rosemary, sage and pancetta really do wonders to this soup, providing a delicious depth of flavor. Whenever I have a parmesan rind leftover I dump it in the pot, however, it’s not mandatory for this soup. If you don’t have it, don’t fret, just omit it. This soup is relatively quick and easy to prepare yet tastes as if you have been slaving over it for hours.

Aside from those few slabs of pancetta I mentioned, this is a healthy soup. The beans and escarole provide us with a healthy dose of folic acid, fiber, and vitamins A and K. Escarole is a great, hearty green we can incorporate more into our diets, perhaps when we get tired of always grabbing swiss chard and kale.

You will have to skim the soup once or twice during the cooking time and you will need to take out the food processor to puree some of the beans but it is worth that small effort. This soup really is very tasty, so make a big pot and keep it in the fridge so you can treat yourself to a big bowl of heaven once you come in from the snow.

Here’s what you will need to make a big pot…

Recipe

2-3 thick slices pancetta (roughly 1/4 inch thick)

1 large onion, quartered

3 whole garlic cloves, smashed

1/2 teaspoon red pepper flakes

1 sprig sage

1 large sprig rosemary

3 cans cannellini beans, rinsed and drained

3 quarts low-sodium chicken stock

1 head of escarole, chopped

olive oil

salt & pepper

parmesan rind (optional)

Method

In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes. After 2-3 minutes, add the garlic. Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally. Remove the rosemary and sage.

Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil. This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim. Reduce heat to a simmer and allow to cook for approximately 20 minutes. Skim again if need be.

With a large slotted spoon remove the pancetta, onions, garlic and 3/4 of the beans, reserving in a bowl or tray. Pull out the pancetta and set aside. Remove some of the larger pieces of onions and discard. Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper. Puree. Add pureed bean mixture back to the pot and stir to combine. Continue to simmer.

Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup. Add chopped escarole and allow to cook for an additional 5-10 minutes or until wilted.

Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.

White Bean and Escarole Soup

Author: Feasts And Fotos

Ingredients

2-3 thick slices pancetta (roughly ¼ inch thick)
1 large onion, quartered
3 whole garlic cloves, smashed
½ teaspoon red pepper flakes
1 sprig sage
1 large sprig rosemary
3 cans cannellini beans, rinsed and drained
3 quarts low-sodium chicken stock
1 head of escarole, chopped
olive oil
salt & pepper
parmesan rind (optional)

Method

In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes. After 2-3 minutes, add the garlic. Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally. Remove the rosemary and sage.
Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil. This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim. Reduce heat to a simmer and allow to cook for approximately 20 minutes. Skim again if need be.
With a large slotted spoon remove the pancetta, onions, garlic and ¾ of the beans, reserving in a bowl or tray. Pull out the pancetta and set aside. Remove some of the larger pieces of onions and discard. Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper. Puree. Add pureed bean mixture back to the pot and stir to combine. Continue to simmer.
Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup. Add chopped escarole and allow to cook for an additional 5-10 minutes or until wilted.
Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.