Eggs & Pancetta Recipe

Prepare horseradish-dill crème fraîche

In a small bowl combine 1 cup crème fraîche, 2 teaspoons prepared horseradish, 2 tablespoons finely chopped fresh dill, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt (from the ingredient pool) and 1/2 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust horseradish, salt, or lemon to balance tang and heat. Chill while preparing other components so flavors meld (at least 10 minutes).

Poach or fry eggs

Decide whether you want runny yolks (poached) or fried. For poached eggs: bring a medium saucepan of water to a gentle simmer, add 1 tablespoon white vinegar (optional), swirl water, and crack each egg into a small cup then gently slide eggs into simmering water. Poach 3–4 minutes for a runny yolk or 5 minutes for more set yolk. Remove with a slotted spoon and drain on paper towel. For fried eggs: heat a nonstick skillet over medium-low, add 1 tablespoon butter or oil, crack eggs into pan, cover and cook 3–4 minutes for set whites and runny yolks or longer to desired doneness. Season eggs lightly with a pinch of salt and pepper.

Heat a medium skillet over medium heat. If pancetta is very lean and the skillet is good nonstick, no oil is needed; otherwise add 1 teaspoon neutral oil. Add pancetta slices in a single layer (work in batches if necessary). Fry 2–4 minutes per side until deep golden-brown and crisp. Transfer to a paper towel-lined plate to drain and cool; they will crisp further as they cool. Reserve pancetta fat in the pan if you like for a flavor lift on the mekik.

If using mekik or small flatbreads, warm them briefly: brush each with a little melted butter (optional) and toast in a preheated 350°F (175°C) oven for 5–7 minutes or briefly in the pancetta skillet for 30–45 seconds per side to pick up savory flavor. Arrange on a serving platter.

Spread about 1 tablespoon of the horseradish-dill crème fraîche on each warmed mekik or toast round.

Place a warm egg on top of the crème fraîche on each piece. If using poached eggs, drain well before placing; if fried, tilt pan to spoon a little butter/oil over the yolk for gloss.

Break each crispy pancetta slice into pieces and arrange over or beside the egg so each bite gets some crisp pork.

Finish with a scattering of microgreens or extra chopped dill, a light dusting of smoked paprika if using, and a final pinch of flaky sea salt and freshly cracked black pepper to taste.

Serve immediately so eggs are warm and pancetta stays crisp. Provide extra crème fraîche on the side for guests who want more tang.