Scrambled Eggs with Spinach-Artichoke Sauce and Pancetta
with quick lemony broccoli
These soft scrambled eggs, originally featured in 2014, get so much flavor with spinach-artichoke sauce and umami sundried tomatoes and pancetta. This is how you turn breakfast into dinner!
Smarts: Turn this sauce into a 'pesto' by adding in some walnuts or pine nuts and top grilled chicken with it for another take.
- Artichoke hearts - 1 cup
- Baby spinach - 2 oz
- Garlic - 1 clove , peeled
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pancetta - 4 oz , diced
- Sundried tomatoes - 5 , chopped
- Eggs - 8
- Butter - 1 1/2 Tbsp
- Broccoli - 1 1/2 lbs , chopped
- Lemons - 1/2 , juice of
Make sauce (double if making Thursday's meal) - Place artichoke hearts, spinach, garlic, olive oil, salt, and pepper into a food processor. Pulse until thickened and season to taste with more salt and pepper as needed. (Can be done up to 5 days ahead)
Broccoli / Pancetta / Sundried tomatoes - Prep as directed and store separately. (Can be done up to 3 days ahead)
Eggs - Whisk with some salt and pepper.
Heat a non-stick frying pan over medium-high heat. Add in pancetta and sundried tomatoes and saute until pancetta is crispy on the outside, 5 to 7 minutes. Remove from pan and set aside.
While pancetta and tomatoes are cooking, place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 ½ to 3 minutes, until broccoli is tender but still crunchy. Finish with lemon juice, plus some salt and pepper. You can also drizzle on some good olive oil (not listed in ingredient list).
Return frying pan to stove, lower heat to medium, and add butter. Once butter is melted, pour in whisked eggs and scramble until you get the consistency you want.
Portion out eggs and top with pancetta, sundried tomatoes, and spinach-artichoke sauce (reserve half if doubled). Enjoy with broccoli on the side (and feel free to use sauce on broccoli, too).