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Creamy Scrambled Eggs With Pancetta

  • 5 minutes
  • 7-10 minutes
  • 4
Creamy Scrambled Eggs With Pancetta

Weekened brunches call for easy to make dishes and eggs are usually at the top of the list. Eggs need to be cooked over a low to moderate heat to ensure the protein in the eggs does not get too hot too quickly, lest the scrambled eggs become tough and dry. Pancetta is the perfect way to add chic-appeal and even better when served wrapped in warm nann bread. Enjoy


  • 8 eggs
  • 1 cup cream or whole milk
  • knob of butter
  • 8 rashers bacon or thick cut pancetta
  • 4 Persian naan breads or flour tortillas


  1. Beat the eggs with a good pinch of salt and white pepper until well beaten. Gently mix in the cream or milk.
  2. Melt the knob of butter in a saucepan and add the egg mixture. Turn the mixture gently with a heat-proof spatula until the eggs become half scrambled. Remove from the heat, cover and allow to finish cooking (see Cook's Tips).
  3. Serve the eggs with grilled bacon or pancetta, wrapped in warmed Persian naan bread or flour tortillas.

Cooks Tips

Use cream for a richer taste.

Stop cooking the eggs before they're fully cooked cooked. When they're about half cooked, remove the eggs from the heat, cover and set aside for 1-2 minutes to let them finish cooking by themselves.

Don't forget to season - eggs are much improved with a pinch of salt and white pepper.

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