Eggs – 4

Fast Breakfast Option: Fried Eggs with Pancetta, Kale, and Pecorino

I’ve been skipping breakfast recently, but I got up unusually early a few days ago and wanted to eat something before I started working. I wanted something fast, tasty, and low carb, so I started scouring my fridge.

This is a delicious breakfast option that I usually have the ingredients in the fridge to make. It took me under 10 minutes from pulling out a skillet to sitting down to eat.

Fried Eggs with pancetta, kale, and pecorino

  • 1/3 pack of pancetta
  • 3 dinosaur kale leaves
  • 2 eggs
  • Butter
  • Pecorino
  • Salt and pepper
  1. Rip up the kale into small pieces. I use my hands for this. I quickly strip the leaves from the stem with my hand and then tear up the leaves directly into the pan.
  2. Crisp up the pancetta with the kale in the pan over medium high heat. Remove the pancetta and kale from the pan when the pancetta is crisp.
  3. Drop some butter in the pan, let it get hot and start to bubble, and then crack the two eggs in the pan and fry them for about a minute on each side (I like my eggs runny.)
  4. Dump the pancetta and kale back in the pan for a moment, and then plate everything, season it with salt and pepper, and grate some pecorino on top.

I know this isn’t a groundbreaking new dish. It is pretty simple and the flavors are a well-known combination: salty pork, a hearty green, savory eggs, and a nutty cheese. I write about these things to get ideas flowing. My hope is that even if you don’t have these specific items in your fridge, it sparks an idea of a quick, tasty breakfast that you can make with what you do have. Or, if you haven’t considered this combination of flavors before, “if you don’t know, now you know.

This breakfast is just a specific instance of something I do all the time: Throwing together quick meals from things I have in my pantry or fridge. These meals won’t win any awards or show up in cookbooks, but they are generally tasty, save time, and are practical.

One of the best things you can do for your cooking is break out of the rigid recipe mindset. Start thinking about recipes as flexible templates of interchangeable options. This lets you use what is on sale, what you have on hand, and what you like instead of following a recipe to a T.

That is what Cook Like Chuck is all about: What can I make with what I have?

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