Boiled Eggs with Pancetta-Baked Asparagus and Almond Pangrattato
This is one of my favourite combinations for breakfast.
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Cooking tools:
- Food processor
- Microplane
- Oven
- Baking sheet
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Slotted spoon
- Plate
Ingredients
- 12 spears asparagus
- 12 thin slices flat pancetta
- ¼ cup extra virgin olive oil
- 3 slices day-old sourdough bread, crusts removed
- ½ cup blanched almonds
- 2 cloves garlic, minced
- Finely-grated zest of 1 orange
- ½ bunch parsley, finely-chopped
- Pinch chilli flakes
- Salt flakes and freshly-milled black pepper
- 8 eggs
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