Olive-Oil Scrambled Eggs with Frisee Salad and Sourdough
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prep time
10 mins
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cook time
5 mins
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total time
15 mins
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servings
4
INGREDIENTS
For the Salad:
1 teaspoon Dijon mustard
1 teaspoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
¼ cup Robust Pompeian Extra-Virgin Olive Oil
Salt and pepper, to taste
4 cups frisée, washed and dried
2 tablespoons grated Parmesan cheese
4 strips pancetta, cooked and broken into bite-size pieces
For the Eggs:
¼ cup Robust Pompeian Extra-Virgin Olive Oil
2 cloves garlic, grated or finely minced
8 large eggs, beaten
¼ teaspoon kosher salt
⅛ teaspoon black pepper
For Serving:
4 slices sourdough bread, toasted
2 tablespoons grated Parmesan cheese
Instructions
To make the salad:
In a large bowl, whisk together the mustard, lemon zest and lemon juice. Stream in the olive oil and whisk until combined. Season to taste with salt and pepper. Add the frisée and Parmesan cheese and toss to combine. Cover with pancetta and set aside.
To cook the eggs:
Heat oil in a large non-stick skillet set over medium-low heat. Add the garlic and cooking, stirring, until softened and fragrant, about 2 to 3 minutes. Transfer to a bowl, leaving 1 tablespoon of only the oil behind in the skillet. Return skillet to the stove and set over medium heat. Add the eggs to a large bowl, season with salt and pepper and whisk to combine. Add the eggs to the skillet and cook, stirring with a spatula, until large curds form and the eggs are set, about 3 minutes.
Drizzle olive oil-garlic mixture over toast. Portion salad among plates and garnish with Parm. Add eggs and serve immediately.
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