I just had one of my favorite breakfasts, and it included a leftover. For the record, my fast lasted 12 hours. That’s enough fasting for me.
The basics are pancetta, scrambled eggs, and dill hollandaise sauce.
Pancetta is Italian bacon - not easy to find. It is cured with salt and spices but not usually smoked. How discernible is pancetta from good old-fashioned American porkers? Very little. But because of its Italian lineage, stores can charge more.
Trader Joes sells four-ounce packages of diced pancetta. Dill hollandaise is a basic hollandaise recipe with 1-2 tablespoons of finely chopped fresh dill added to the blender just prior to slowly pouring in the melted butter.
The dill hollandaise was leftover from an asparagus recipe I prepared for guests over the weekend. The asparagus is sprinkled with olive oil and seasoned with salt and pepper and baked in a baking dish at 400 degrees for 15-20 minutes. The time depends on the thickness of the stalks. Asparagus doneness is a matter of taste. If you pick up a stalk and it collapses like al dente* spaghetti, it is over-cooked. You won’t even need teeth to process it. Process? That would be eating. Fork-tender is usually a good indicator.
The dill hollandaise is served on the side at the table. It is a rich sauce, so don’t water-board the asparagus with it.
For breakfast, first sauté a couple ounces of pancetta for 4-5 minutes, to a crispness similar to the way you like your bacon. Whip up whatever portion of scrambled eggs is needed for one person, or as hungry as you may be. Blend the eggs and pancetta together until the eggs are done (the whites of the eggs disappear), then top with the reheated dill hollandaise. There is a fair amount of salt in the pancetta and in the dill hollandaise mixture, so this concoction probably doesn’t need any more seasoning.
For two or more, simply adjust the pancetta and scrambled eggs’ portions.
*Al dente is a method of pasta preparation perfected by the noted Italian chef, Al Dente.