Scrambled Egg, Pancetta, and Fontina Bruschetta

• 8 ounces pancetta, cut into 1/2 inch dice
• 8 slices baguette, 3/4 inch thick, cut on the diagonal
• 1 tablespoon olive oil
• 8 large eggs, beaten
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 4 ounces italian fontina, thinly sliced by hand

1. In a small skillet, brown the pancetta over medium heat, 5-7 minutes.
2. Spoon out excess rendered fat as you go.
3. When the pancetta is cooked, transfer to a paper towel-lined plate; set aside.
4. Wipe the pan clean with a paper towel; set aside.
5. While the pancetta is cooking, lightly toast the baguette slices, either in a preheated panini grill for 1-2 minutes or in a toaster oven.
6. The bread should be crisp light brown.
7. Transfer the toasted slices to a baking sheet or toaster oven pan.
8. Heat the olive oil in a nonstick skillet; add in the eggs, salt, pepper, and browned pancetta.
9. Use a rubber spatula to move the eggs, starting at the edge of the pan and moving toward the center, lightly cooking the eggs as well as incorporating the pancetta.
10. The eggs should be softly scrambled.
11. Divided the eggs among the baguette slices.
12. Cut the fontina into rectangles that will fit neatly over each.
13. Toast in the toaster oven or broil until the cheese bubbles and melts; serve immediately.
14. **For a vegetarian versionsubstitute 4 grilled asparagus spears cut into 1/2 inch pieces for the pancetta.

pancetta, baguette, olive oil, eggs, salt, ground black pepper, italian fontina

Taken from www.food.com/recipe/scrambled-egg-pancetta-and-fontina-bruschetta-241401 (may not work)