Scrambled eggs with mascarpone and pancetta

Scrambled eggs with mascarpone and pancetta

Serves 1

Ingredients:

15ml olive oil

20gr. diced pancetta

1 slice bread

2 eggs, whisked

salt and pepper to taste

1 heading tablespoon mascarpone

1/2 roma tomato sliced

micro greens to garnish

Directions:

Heat oil and pancetta in pan. Cook till crispy

Remove pancetta and toast bread in the leftover oil and fat in pan

Remove bread once toasted and add eggs, cook 2-3 minutes over low heat.

Remove from heat, add mascarpone and stir to incorporate

Place sliced tomatoes on toast; top with eggs, and garnish with reserved pancetta and micro greens