Combining scrambled eggs, avocado and pancetta is a really easy way to come up with a breakfast dish that will set your morning alight.
If you’re thinking “pancetta – the fatty Italian bacon?” and looking bemused think again.
On the one hand, the biggest health and fitness myth of the last 40 years is that eating fat makes you fat. Yes, we have an obesity crisis but that owes much more to people super sizing drinks and eating foods crammed with added sugar.
Most of our cells are made up of fat, dietary fat is packed with energy, and you need fat to help transport the essential fat-soluble vitamins A, D, E and K around the body.
This is not a licence to chow down on lard, but the right fats in the right quantities are vital to our health. If you want to read more on the science, I can recommend these two books Eat Fat Get Thin and The Real Meal Revolution.
But enough of me banging on … back to the pancetta. Crisp it and drain the excess fat off and it adds a nice salty flavour, without it being too excessive. At the end of the day, if you don’t like it or remain unconvinced, just leave it out!
The recipe is adapted from Joe Wicks’ excellent Lean in 15.
Ingredients (serves three)
1 pack of pancetta cubes (I prefer the unsmoked ones)
1 ripe avocado
10-12 cherry tomatoes
1 spoonful of coconut oil
squeeze of lemon
sprinkle of chia seeds
6 wholemeal rye crispbreads (such as Ryvita)
- Peel the avocado and mash with the lemon juice
- Fry the pancetta until crispy, drain the oil and place on a plate with kitchen roll to soak up excess fat
- Put the pan back on the hot hob with the temperature off, halve the cherry tomatoes and place cut sized down in the pan
- Whisk the eggs and add coconut oil to another pan on a high heat
- Once the heat is smoking, turn it down to three quarters and add the whisked eggs. Scrambled eggs is again a preference, I don’t like them too dry, but I don’t like them runny either. Once the eggs start to solidify in the pan, start to scramble them and stop cooking when done as you like
- Pile the eggs on top of the crackers, add the mashed avo, and top with the pancetta. Decorate with the tomatoes and sprinkle with chia seeds.