Getting your player ready...
From “Five Ingredient Favorites,” by Mary Ann Esposito. Serves 4.
Ingredients
3 tablespoons extra- virgin olive oil
1/4 pound diced pancetta or bacon
2 cups frozen peas
Salt and pepper to taste
4 large eggs, at room temperature
4 thick slices bread
Directions
Heat the olive oil in an 8-inch nonstick skillet over low heat. Stir in the pancetta and cook for 5 minutes or until the pancetta renders its fat and begins to crisp. Add the peas, salt and pepper. Simmer, uncovered, 2 minutes. Spread the peas evenly over the base of the skillet. Crack the eggs carefully over the top of the peas. Cover and cook over medium-low heat for 4-6 minutes until eggs are cooked as desired. Serve with bread slices.
